Halloween Oreo Cupcakes


by: FerraroKitchen

These cupcakes are just perfect! Crushed Oreos swimming through both the thick batter and the decadent frosting, there is nothing better. Of course, I had to snack on a few cookies on the way too.


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serves: 16-18


2 cups all purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon kosher salt

1/2 cup butter, softened

3/4 cup whole milk

2 large eggs, at room temperature

1 tablespoon vanilla extract

7 Halloween Oreos, ground into coarse crumbs

Vanilla Buttercream Recipe

1 cup butter, softened

3 cups confectioners sugar

1 tsp whole milk

1 tsp vanilla extract

1/8 tsp salt

10 Halloween oreos, ground fine

orange food coloring, use a combo of red and yellow to make orange if needed

Nutrition Facts
Halloween Oreo Cupcakes

Servings Per Recipe: 16

Amount per Serving

Calories: 471

  • Total Fat: 22 g
  •     Saturated Fat: 12.1 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 70.2 mg
  • Sodium: 424.4 mg
  • Total Carbs: 66.3 g
  •     Dietary Fiber: 1 g
  •     Sugars: 47.8 g
  • Protein: 3.8 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  In a bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, baking powder and kosher salt.

2.  Add in the butter (or shortening), milk, eggs and vanilla extract and mix on low-speed to combine (about 1 minute.) You don’t want to over mix the batter. Set the batter aside.

3.  Put 7 Halloween Oreos in the food processor and grind them up into coarse crumbs. Throw them into the batter and fold them in with a spatula.

4.  Line a cupcake pan with liners. Using an ice cream scooper, scoop the batter into each cupcake liner.

5.  The cupcakes should be filled about 2/3 of the way. Make sure you don’t overfill them!

6.  Bake the cupcakes at 350 degrees Fahrenheit for about 20 minutes. Cool the cupcakes in the pan on a cooling rack for 10 minutes. Then take the cupcakes out of the pan and transfer them to a cooling rack. Cool completely before frosting.

7.  Now the fun part, the frosting!

8.  Beat the butter in a mixing bowl until well blended.

9.  Add in the sugar 1/2 c at a time, and salt, until well blended.

10.  *I sift the powdered sugar so there's no lumps.

11.  Add the milk and vanilla and beat for an additional 3-5 minutes on high until smooth and creamy.

12.  Drop orange food coloring in the frosting and fold until desired color. Used a combo of red and yellow, about 3 drops of red and 2 drops of yellow to make orange if needed.

13.  Fold in the ground Oreos until well incorporated.

14.  Frost the cupcakes!

Cooks' note:
Allow cupcakes to fully cool before frosting.

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