Halloween Oreo Cupcakes Recipe
Halloween’s honestly the best excuse to try weird and wonderful dessert recipes, especially if you want to surprise your friends or family.
My Halloween Oreo Cupcakes recipe is a simple, crowd-pleasing treat that fits right in at any spooky gathering.
You don’t need anything fancy—just a few basics, and you’ll end up with cupcakes loaded with chocolatey Oreo magic.
Whenever I make these, they’re gone before I know it. People seem to love that soft cake and the little Oreo crunch.
They’re a perfect addition to a table full of Halloween goodies. If you’re searching for a foolproof, genuinely tasty Halloween dessert, these cupcakes are worth a shot.
Why I Love Them
Honestly, I just like how these cupcakes look on the table. The bright colors and goofy toppings take me right back to the Halloween treats I obsessed over as a kid.
They’re not complicated, either, which means I don’t have to stress. I can whip them up after work or get the family to help on a lazy Saturday.
But the real reason? The taste. Oreo cookies at the bottom give a little crunch, and that combo of chocolate cake and creamy frosting is just unbeatable.
Here’s what makes them stand out for me:
- Simple to prepare
- Fun to decorate
- Perfect for parties
- Great for kids and adults
I love that you can switch up the frosting colors—orange, black, purple, whatever fits the vibe. Decorating is half the fun, really.
Every bite is a little surprise, with that Oreo and frosting mix. Sometimes I forget how easy Halloween treats can still taste amazing.
Equipment
Here’s what I usually grab before I get started:
Basic Tools
- Mixing bowls (at least two: one for dry, one for wet stuff)
- Electric mixer or just a sturdy whisk
- Measuring cups and spoons
- Rubber spatula
Baking Supplies
- Standard muffin tin
- Cupcake liners (bonus points for Halloween designs)
- Cooling rack
Decorating Tools
- Piping bag with a star tip (for those frosting swirls)
- Icing spatula or just a butter knife
- Toothpicks (for checking doneness)
Having everything close by keeps things chill and makes baking more fun. I’m a sucker for silly cupcake liners—they just make the whole thing feel more Halloween-y.
Ingredients
I like to lay out all my ingredients before I start. For these cupcakes, I use regular chocolate cake mix with Halloween Oreo cookies for that cookies-and-cream flavor.
Here’s what goes into the cupcakes:
- 1 box Chocolate cake mix
- 3 Eggs
- ½ cup Vegetable oil
- ¾ cup Buttermilk
- 10–12 Halloween Oreos (crushed)
- ½ tsp Baking soda
For frosting, I’ll use either cream cheese or chocolate buttercream. Sometimes I mix in crushed Oreos for a cookies-and-cream vibe. My go-to Halloween frosting ingredients:
- Butter (softened)
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
- Cream cheese (optional, for a tangy kick)
- Crushed Oreo cookies
Decorations are where it gets fun—Halloween sprinkles, extra Oreos, candy eyeballs. Sometimes I melt Ghirardelli chocolate wafers and drizzle them on top. The more over-the-top, the better.
If you’ve got a sweet tooth like me, don’t be shy with the frosting or cookies on top!
Instructions
First things first, I preheat the oven to 350°F (180°C) and line my muffin tin. Makes cleanup way easier.
I crush up some Oreos and fold them into my chocolate cupcake batter. Fill the liners about two-thirds full, then bake for 18-20 minutes—just until a toothpick comes out clean.
While the cupcakes cool, I break more Oreos in half for bat wings. The orange cream peeking out looks pretty cool on the finished cupcakes.
Once they’re cool, I pipe or spread frosting on top. For the bat look, I stick two Oreo halves on each cupcake as wings and pop on two candy eyes.
Sometimes I’ll use a dab of frosting to glue the eyes onto mini Oreos, then add the wings. It’s a little extra work, but the result is adorable and perfect for Halloween gatherings.
Equipment
- cupcake liners
- Piping bag with star tip
- Icing spatula or butter knife
Ingredients
Cupcakes:
- 1 chocolate cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 12 Halloween Oreos crushed
- 1/2 teaspoon baking soda
Frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy whipping cream
- 4 oz cream cheese optional, for tangier flavor
- 6 crushed Oreo cookies optional, for cookies & cream frosting
Decorations:
- Extra Oreo halves for bat wings
- Candy eyeballs
- Halloween sprinkles
- Melted chocolate wafers optional, for drizzling
Instructions
- Preheat the oven to 350°F (180°C). Line your muffin tin with cupcake liners.
- In a large bowl, combine chocolate cake mix, eggs, vegetable oil, buttermilk, and baking soda. Mix until smooth.
- Gently fold in the crushed Halloween Oreos.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack.
- While cupcakes cool, prepare the frosting: beat the butter (and cream cheese, if using) until creamy. Add powdered sugar gradually, then mix in vanilla extract and whipping cream until fluffy. Fold in crushed Oreos if desired.
- Pipe or spread the frosting onto completely cooled cupcakes.
- Decorate each cupcake with two Oreo halves (as wings) and two candy eyeballs to make spooky bat cupcakes. Add Halloween sprinkles and drizzle with melted chocolate if desired.
- Serve and enjoy your spooky treats!
Nutrition
Substitute
Let’s be real—sometimes you’re missing an ingredient or need to swap for allergies. Here’s how I adapt the recipe.
No Halloween Oreos? Regular ones work, or try Golden Oreos for something different. I’ve even used off-brand cookies in a pinch.
For dairy-free cupcakes, I use almond or oat milk and swap the butter for plant-based margarine. Works just fine.
Here’s a quick cheat sheet for substitutes:
| Ingredient | Substitute Example |
|---|---|
| Halloween Oreos | Regular Oreos, Golden Oreos |
| Milk | Almond milk, oat milk |
| Butter | Plant-based margarine |
| Eggs | Unsweetened applesauce (1/4 cup per egg) or flax egg (1 tbsp ground flax + 3 tbsp water) |
Gluten-free? I grab gluten-free sandwich cookies and a gluten-free cake mix. Always double-check those labels, though.
For natural frosting colors, I’ll use beet juice or turmeric instead of food dye. It’s a small thing, but it feels good to skip the artificial stuff sometimes.
What Can Go Wrong?
Sometimes my cupcakes come out way too dry. That usually happens if I leave them in the oven too long or crank the temperature up too high.
I try to keep an eye on the timer, but honestly, sometimes I forget. I always check with a toothpick, just in case.
My frosting has melted before! If the kitchen’s warm or I get impatient and frost too soon, things get messy fast.
Now, I make myself wait until the cupcakes are actually cool. It’s hard, but worth it.
The Oreos can sometimes sink to the bottom. I’ve started gently pressing them into the batter—not too deep, though, or they disappear.
Other things that can go sideways:
- Undermixed or overmixed batter
- Forgotten baking powder or soda
- Using cold butter instead of soft butter
| Problem | Why it Happens | How I Fix It |
|---|---|---|
| Cupcakes are flat | Old baking powder | Use fresh baking powder |
| Stuck to paper liners | Not enough non-stick spray | Spray liners lightly |
| Frosting runs off | Cupcakes still warm | Let them cool longer |
