Directions

To create delightful Halloween Bats Oreo Cupcakes topped with a luscious Cookies and Cream Frosting, start by preheating your oven to 350 degrees Fahrenheit and preparing your cupcake pans with paper liners. In the bowl of an electric mixer equipped with a paddle attachment, combine softened butter with granulated and brown sugars, beating until the mixture is light and fluffy. Gradually add the eggs, one at a time, mixing well after each addition. In a separate bowl, whisk together buttermilk, vanilla extract, brewed coffee, and sour cream until smooth. In another bowl, sift the dry ingredients together. Carefully incorporate the dry ingredients and the buttermilk mixture into the butter mixture in three alternating additions, starting and finishing with the dry ingredients. Mix on low speed until just combined, then gently fold in crushed Oreos using a spatula. Distribute the batter evenly into the prepared cupcake tins and bake until a toothpick inserted in the center comes out clean.

For the Cookies and Cream Frosting, place softened butter in the bowl of an electric mixer fitted with a whisk attachment and beat until it reaches a creamy and airy texture. Gradually add 2 cups of powdered sugar, mixing until well combined. Then, incorporate the remaining confectioner’s sugar along with vanilla extract and a pinch of salt. Slowly add heavy cream until the frosting achieves a smooth, pipeable consistency. Finally, fold in crushed Oreos with a spatula, ensuring they are evenly distributed throughout the frosting. If necessary, adjust the consistency by adding more powdered sugar or milk until you reach your desired piping texture. Once your cupcakes have cooled, generously pipe the Cookies and Cream Frosting on top, and enjoy your festive treat!