Oreo Spider Cupcakes

Serves: Makes Fifteen | Prep: 20 min | Cook: 20 min

Ingredients:

Oreo Cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup sugar
1 egg
1 tsp vanilla extract
3/4 cup buttermilk
23 Oreos, divided

Oreo Buttercream Frosting:
1/3 cup butter, room temperature
3 cups powdered sugar/icing sugar
1 tsp vanilla extract
1/4 cup heavy/double cream
1 Tbsp water
6 Oreos, crushed

Spider Garnish:
15 Oreos
8 oz milk chocolate, melted
30 candied eyes

Directions:
Preheat oven 350F/180C. Line or grease two muffin trays.

Place a whole Oreo cookie at the bottom of each case.

Crush the remaining 8 Oreos and set them aside.

In a bowl mix flour, baking powder, and salt together.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the egg and vanilla, mixing until combined. With the mixer on low speed, alternate adding the flour mixture and buttermilk in batches, beginning and ending with the flour mixture. Gently fold in the crushed Oreos. Divide the batter evenly among the cupcake cases and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

To make the Oreo buttercream, in a clean mixer bowl with the paddle attachment, beat the butter and sugar on low speed until blended. Increase to medium high speed, add the vanilla, cream, and water, and mix for 5–7 minutes until smooth and fluffy. Crush six Oreos and stir into icing. Transfer the buttercream to a piping bag. Pipe the icing onto the cooled cupcakes and top each with a whole Oreo.

To create the spider decoration, attach two candy eyes to the Oreo using a small dab of melted chocolate, then pipe eight chocolate legs—four on each side of the cookie—for a fun Halloween finish.

More Delicious Recipes:
Vanilla Cupcakes with Buttercream Icing
Spider Brownies with Sticky Marshmallows
Oreo Chocolate Tart
Chocolate Spider Brownie Doughnuts
Sweet Potato Pecan Muffins with Brown Suagr Frosting