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Adorable Halloween cupcakes are a spooky and delicious treat, perfect for parties or sweet Halloween night fun!
A Cute Spooky Treat
We love Halloween and all of the cuteness that comes with it!
Because we love the holiday so much, we always have at least one Halloween party (or two) and especially love to have all the festive Halloween food to go with it (Mummy Dogs, Halloween Pizza, Halloween Brownies, etc.)
Since the desserts are always everyone’s favorite part, we wanted to add to the fun by making these cookies and cream Halloween cupcakes since cupcakes are perfect for sharing and a fabulous canvas for creativity (the kids LOVE to decorate them at parties).
Whether you’re hosting a Halloween party, trick-or-treating, or simply having fun with the kids, these goodies are sure to be a hit with both kids and adults alike.
WHY WE LOVE IT:
- So easy! These festive treats are baked and ready in only 30 minutes!
- Creativity unleashed. Express your artistic flair and change up the different Halloween-themed toppings you use.
- Make from scratch. These cupcakes have a better taste and texture than boxed or store-bought cupcakes.
Ingredients
- PREP TIME: 15 minutes
- COOK TIME: 20 minutes
- COOL TIME: 30 minutes
Cupcakes
- 12 Oreos – I used regular chocolate Oreos but you can use Golden Oreos.
- ¾ cup cake flour – make your own by sifting 1 tablespoon of cornstarch with ¾ cup all-purpose flour
- ¾ cup all-purpose flour – How to Measure Flour
- ¾ cup granulated sugar
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold butter, cut into small pieces – unsalted butter
- 2 whole eggs – room temperature eggs incorporate best with the other ingredients.
- ¾ cup milk – whole milk or 2% work best
- 1 teaspoon vanilla extract
Frosting
- 3.4 ounces marshmallow fluff – ½ of a 7-ounce container
- ½ cup unsalted butter, room temperature – How to Soften Butter Quickly
- 2½ cups powdered sugar – sifted to remove any clumps
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
- 10 Oreos, finely crushed, plus additional Oreos for garnish – use a food processor to get fine Oreo crumbs.
Toppings
- crushed Oreos
- cookies for tombstones – You can cut Oreos into tombstone shapes. Biscof, Nutter Butters, and Keebler Vienna Fingers can also be used.
- mallow pumpkins
How to Make Halloween Cupcakes
- PREP. Preheat the oven to 350°F. Line 12 wells of a muffin tin with paper liners. Place an Oreo cookie in the bottom of each paper liner, and set aside.
- BATTER. In a large bowl or the bowl of a stand mixer, add the ¾ cup cake flour, ¾ cup all-purpose flour, ¾ cup sugar, 1¼ teaspoon baking powder, and ½ teaspoon salt, and whisk to combine. Cut ½ cup butter pieces into the dry ingredients until the mixture resembles coarse crumbs.
- Add the 2 eggs one at a time, mixing after each addition. Combine the ¾ cup milk and 1 teaspoon vanilla extract in a small bowl or measuring cup, and add half of the milk mixture to the batter. Mix until smooth, then add the rest of the milk mixture and mix until smooth.
- BAKE. Scoop cupcake batter into prepared muffin tin, filling ½-⅔ full (into darker cupcake liners). Bake 20 minutes, or until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean. Remove and let cool completely.
- FROST. After the cupcakes have cooled, beat together 3.4 ounces marshmallow fluff and ½ cup softened butter until light and fluffy. Add 2 ½ cups powdered sugar and 1 teaspoon vanilla, and add enough cream (about 1-2 tablespoons) to make a smooth, easily pipeable frosting. Beat until light and fluffy. Mix in 10 finely crushed Oreos.
- Pipe frosting onto the cooled cupcakes (I used a jumbo round tip in a piping bag) and garnish with additional crushed Oreos plus a cookie for a tombstone and a mallow pumpkin.
Other great frostings you can use include: Marshmallow Frosting, Chocolate Chip Frosting, Cream Cheese Frosting, and Chocolate Buttercream frosting.
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Halloween Cupcakes
Ingredients
Cupcakes
- 12 Oreos
- ¾ cup cake flour
- ¾ cup all-purpose flour
- ¾ cup sugar
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup cold butter, cut into small pieces
- 2 eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
Frosting
- 3.4 ounces marshmallow fluff, (½ of a 7-ounce container)
- ½ cup butter, room temperature
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons cream
- 10 Oreos, finely crushed, plus additional Oreos for garnish
Toppings
- crushed Oreos
- cookies for tombstones, can cut Oreos into tombstone shape
- mallow pumpkins
Instructions
- Preheat the oven to 350°F. Line 12 wells of a muffin tin with paper liners. Place an Oreo cookie in the bottom of each paper liner, and set aside.
- In a large bowl or the bowl of a stand mixer, add the cake flour, all purpose flour, sugar, baking powder, and salt, and whisk to combine. Mix in the butter until the mixture resembles coarse crumbs.
- Add the eggs one at a time, mixing after each addition. Combine the milk and vanilla extract in a small bowl or measuring cup, and add half of the milk mixture to the batter. Mix until smooth, then add the other half of the milk mixture and mix until smooth.
- Scoop into prepared muffin tin, filling ½-⅔ full (into darker cupcake liners). Bake 20 minutes, or until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean. Remove and let cool completely.
- After the cupcakes have cooled, beat the marshmallow fluff and butter until light and fluffy. Add the powdered sugar and vanilla, and enough cream to make a smooth, easily pipeable frosting. Beat until light and fluffy. Mix in the finely crushed Oreos.
- Pipe frosting onto the cooled cupcakes (I used a jumbo round tip) and garnish with additional crushed Oreos plus a cookie for a tombstone and a mallow pumpkin.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
> Use a box of yellow cake mix or chocolate cake mix to make these cupcakes. You can also purchase plain prebaked cupcakes from a bakery to decorate at home.
>This recipe makes 12 cupcakes. A cake mix typically makes 24 cupcakes so you will need to double the number of Oreos to place in the bottom of each cupcake tin. You will also need to double the amount of frosting and decorative toppings.
– colorful frosting. Use gel food coloring to turn the marshmallow frosting green, orange, or purple.
– plastic ring spiders, spider webs, or make ghost cupcakes
– festive Halloween sprinkles or candy
The marshmallow buttercream frosting can be made up to 5 days in advance and stored in an airtight container in the fridge. Let it come to room temperature before using.
The cupcakes can be stored in an airtight container at room temperature for 2-3 days or in the freezer for 3 months. Thaw before frosting.
Store your frosted cupcakes in an airtight container at room temperature. This helps prevent them from drying out.
Avoid refrigeration and freezingas they can negatively affect the texture.
