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!