Oreo-Stuffed Halloween Cupcakes

These cupcakes are tender vanilla cakes with a whole Oreo tucked into the bottom and a light, marshmallow-flavored cookies-and-cream frosting on top — soft cake, a crisp cookie surprise, and a fluffy, slightly crunchy Oreo frosting finish.

They take about 60 minutes from start to finish and make a ready-for-party platter: bake, cool, and pipe the frosting before topping with crushed Oreos, cookie tombstones, and mallow pumpkins for simple spooky flair.

Why You’ll Love These Cupcakes

Single-bite spooky details with big flavor: a whole Oreo in each cupcake adds crunch and chocolate while the marshmallow fluff frosting keeps everything light and pipeable for quick decorating.

Built-in surprise — every cupcake has a whole Oreo at the bottom for a fun cookies-and-cream bite.
Marshmallow fluff frosting is airy and holds crushed Oreos for texture without weighing the cake down.
Quick bake time and easy decorating make these perfect for school parties or last-minute Halloween trays.

Cupcakes can be baked a day ahead and stored airtight; frost just before serving to keep the frosting and cookie garnishes fresh. For another Halloween-ready treat to bake alongside these, try Halloween Gluten Free Monster Cookies.

Ingredients You’ll Need

12 Oreos: Oreos — a whole cookie placed at the bottom of each liner to create the stuffed-cupcake surprise and add chocolate crunch.
3/4 cup cake flour: cake flour — keeps the cupcakes tender with a finer crumb than all-purpose flour.
3/4 cup all-purpose flour: all-purpose flour — combines with cake flour for structure without making the cake heavy.
3/4 cup sugar: ugar — (sugar) sweetens the batter and helps the cake brown lightly.
11/4 teaspoon baking powder: baking powder — leavens the cupcakes so they rise evenly and stay light.
1/2 teaspoon salt: alt — (salt) balances sweetness and enhances the vanilla flavor.
1/2 cup butter, cold, cut into small pieces: cold butter — cut into small pieces and worked into the dry mix to create a tender, slightly flaky crumb.
2 eggs: eggs — bind the batter and provide structure and moisture.
3/4 cup milk: milk — hydrates the dry ingredients and helps create a smooth batter.
1 teaspoon vanilla extract: vanilla extract — adds warm, aromatic flavor that complements the marshmallow frosting.
3.4 ounces marshmallow fluff, (½ of a 7-ounce container): marshmallow fluff — provides the marshmallow flavor and volume for the frosting; this recipe uses half a 7-ounce container (3.4 ounces).
1/2 cup butter, room temperature: butter — (room temperature) beaten with marshmallow fluff to make a stable, creamy frosting base.
21/2 cups powdered sugar: powdered sugar — sweetens and thickens the frosting to a pipeable consistency.
1 teaspoon vanilla extract: vanilla extract — added to the frosting to deepen flavor and round out the marshmallow sweetness.
1-2 tablespoons cream: cream — thins the frosting slightly; add a little at a time to reach a smooth, pipeable texture.
10 Oreos, finely crushed, plus additional Oreos for garnish: Oreos — finely crushed into the frosting to add cookies-and-cream texture; extra are saved for garnish.
Oreos, crushed: crushed Oreos — used as a sandy, chocolatey topper that looks like ‘dirt’ around tombstone decorations.
cookies, for tombstones, can cut Oreos into tombstone shape: cookies for tombstones — plain or trimmed Oreos used as upright tombstone toppers for easy Halloween decoration.
mallow pumpkins: mallow pumpkins — small marshmallow candies used as an orange, seasonal accent on each cupcake.

How to Make the Cupcakes

Preheat the oven to 350°F. Line 12 wells of a muffin tin with paper liners and place one Oreo cookie in the bottom of each lined well; set the prepared tin aside.
In a large bowl or the bowl of a stand mixer, whisk together the cake flour, all-purpose flour, sugar, baking powder, and salt. Mix in the cold butter until the mixture resembles coarse crumbs.
Add the eggs one at a time, mixing after each addition. Combine the milk and vanilla in a small bowl or measuring cup, add half of the milk mixture to the batter and mix until smooth, then add the remaining milk mixture and mix until smooth.
Scoop the batter into the prepared muffin tin, filling each liner ½–⅔ full (use darker cupcake liners if desired to hide any show-through). Bake at 350°F for 20 minutes, or until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely in the tin or on a rack.
After the cupcakes have cooled, beat the marshmallow fluff and room-temperature butter until light and fluffy. Add the powdered sugar and vanilla, then beat in enough cream (start with the smaller amount) to make a smooth, easily pipeable frosting; beat until light and fluffy. Mix in the finely crushed Oreos (10 Oreos are used finely crushed for the frosting).
Pipe the frosting onto the cooled cupcakes using a jumbo round tip (a large round or star tip works as an alternative). Garnish each cupcake with additional crushed Oreos, a cookie for a tombstone, and a mallow pumpkin.

Oreo-Stuffed Halloween Cupcakes close-up view

Prevent Soggy Oreos

A whole Oreo in the bottom creates a fun center, but moisture from the cake can soften the cookie if not handled correctly. Placing the Oreo first and using slightly darker liners keeps the cookie crisp on the bottom and hides any liner show-through.

Place the Oreo flat in the dry liner before adding any batter.
Fill each liner ½–⅔ full so the Oreo stays near the bottom and isn’t fully surrounded by batter.
If making ahead, bake a day early but frost just before serving to keep the cookie texture.

Frosting Consistency Tips

The marshmallow fluff frosting should be fluffy but pipeable. The recipe calls for 3.4 ounces of marshmallow fluff (½ of a 7-ounce container) and finely crushed Oreos for texture — this combination gives a light, cookies-and-cream frosting that still holds shape.

Begin with 1 tablespoon cream and add up to 2 tablespoons total to loosen the frosting if needed.
Use a jumbo round tip for simple domes; use a large star tip for a fancier finish.
Fold in the crushed Oreos gently so the frosting stays airy.

Easy Tombstone Decorations

Simple tombstones make these cupcakes instantly Halloween-ready. Use whole cookies or trim Oreos into tombstone shapes and prop them up in the frosting, then dust with crushed Oreos for a ‘dirt’ effect.

Trim Oreos with a sharp knife to create a rounded tombstone silhouette.
Press the cookie into the frosting at a slight angle so it stands upright.
Add a mallow pumpkin beside the tombstone and sprinkle crushed Oreos around it for contrast.

Tips for Success

Whole Oreo placement: Place a whole Oreo in each liner before adding batter so the cookie stays intact and ends up at the bottom of the baked cupcake.

Frosting consistency: Start with 1 tablespoon cream and add up to 2 tablespoons total only if needed to reach a smooth, pipeable frosting that holds shape but still flows from the tip.

Baking test & cooling: Look for tops that spring back and a clean toothpick; cool completely before frosting to prevent frosting from melting or sliding.

Save This Recipe

Oreo-Stuffed Halloween Cupcakes Pinterest pin

More Halloween Bakes

Frequently Asked Questions

Yes — you can bake the cupcakes up to a day ahead and store them in an airtight container at room temperature. For best texture, frost them the day you plan to serve so the frosting and cookie garnishes stay fresh.

Unfrosted cupcakes freeze well: cool completely, then freeze in a single layer on a tray before transferring to a sealed container. Thaw overnight in the refrigerator and frost before serving. Frosted cupcakes do not freeze as cleanly because marshmallow frosting can change texture.

A large round tip or a large open star tip are good alternatives; both create generous domes that hold a tombstone and mallow pumpkin nicely.

Ready to Bake

These Oreo-stuffed cupcakes are easy to assemble, bake quickly, and decorate with minimal tools — perfect for a last-minute Halloween spread or classroom party.

If you want another spooky cookie to add to your Halloween lineup, try the Deep Dish Monster Cookies or the Gluten Free Monster Cookies linked above for more big-flavored treats.

Halloween Cupcakes

These Halloween Cupcakes are tender vanilla cakes stuffed with whole Oreos and topped with a light, fluffy marshmallow-flavored frosting mixed with crushed Oreos for a cookies-and-cream texture. They take about 60 minutes from start to finish and are perfect for Halloween parties, decorated with cookie tombstones and mallow pumpkins.

Print Recipe Pin Recipe

Prep Time:15

Cook Time:20

Total Time:1

Course: Dessert

Keyword: cupcakes, Halloween, marshmallow, Oreo

Equipment

muffin tin
paper liners
electric hand mixer

Ingredients

12 Oreos
3/4 cup cake flour
3/4 cup all-purpose flour
3/4 cup sugar
11/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter cold, cut into small pieces
2 eggs
3/4 cup milk
1 teaspoon vanilla extract
3.4 ounces marshmallow fluff (½ of a 7-ounce container)
1/2 cup butter room temperature
21/2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons cream
10 Oreos finely crushed, plus additional Oreos for garnish
Oreos crushed
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 and place one Oreo cookie in the bottom of each lined well; set the prepared tin aside.
In a large bowl or the bowl of a stand mixer, whisk together the cake flour, all-purpose flour, sugar, baking powder, and salt. Mix in the cold butter until the mixture resembles coarse crumbs.
Add the eggs one at a time, mixing after each addition. Combine the milk and vanilla in a small bowl or measuring cup, add half of the milk mixture to the batter and mix until smooth, then add the remaining milk mixture and mix until smooth.
Scoop the batter into the prepared muffin tin, filling each liner ½–⅔ full (use darker cupcake liners if desired). Bake at 350°F for 20 minutes, or until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely in the tin or on a rack.
After the cupcakes have cooled, beat the marshmallow fluff and room-temperature butter until light and fluffy. Add the powdered sugar and vanilla, then beat in enough cream (start with the smaller amount) to make a smooth, easily pipeable frosting; beat until light and fluffy. Mix in the finely crushed Oreos.
Pipe the frosting onto the cooled cupcakes (a jumbo round tip was used) and garnish with additional crushed Oreos plus a cookie for a tombstone and a mallow pumpkin.

Notes

Makes 12 cupcakes; place a whole Oreo in each liner before adding batter. Use 1–2 tablespoons cream to achieve a pipeable frosting consistency, adding the smaller amount first. Cupcakes can be baked a day ahead and kept in an airtight container; frost just before serving for best texture.