I couldn’t wait to make these orangey cupcakes this week! After seeing Lindsey from Gingerbread Bagels make these, I quickly became obsessed with her blog and knew I was in for a yummy treat.
I grabbed the last box of Halloween oreos off the bare shelf and and ran out of the store like a bat out of….
I substituted butter for the shortening in the recipe, (Lindsey, don’t throw virtual-confetti at me! haha)
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.
I was also super excited to finally use my Halloween cupcake liners…aren’t they cute?
Halloween Oreo Cupcakes
- 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
- 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
- Drop of orange food coloring
- *I used a combo of red and yellow
- In a bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, baking powder and kosher salt.
- 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.
- Put 7 Halloween Oreos in the food processor and grind them up into coarse crumbs. Throw them into the batter and mix with spatula.
- Line a cupcake pan with liners. Using an ice cream scooper, scoop the batter into each cupcake
- liner.The cupcakes should be filled about 2/3 of the way. Make sure you don’t overfill them!
- 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
- Now for frosting, beat the butter in a mixing bowl until well blended.
- Add in the sugar 1/2 c at a time, and salt, until well blended.
- *I sift the powdered sugar so there's no lumps.
- Add the milk and vanilla and beat for an additional 3-5 minutes on high until smooth and creamy.
- Drop orange food coloring in the frosting and fold until desired color.
- *I used a combo of red and yellow, about 3 drops of red and 2 drops of yellow.
- Fold in the ground Oreos until well incorporated.
- Frost the cupcakes!