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Oreo-Stuffed Halloween Cupcakes

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.
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:1 minute
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.