Description
These adorable Cookies & Scream Spider Cupcakes are the perfect Halloween treat combining a moist white cupcake base enriched with finely crushed Oreos, topped with a rich, smooth Oreo-infused buttercream. Decorated with Halloween Oreos, piped black buttercream legs, and candy eyes secured with edible glue, these cupcakes are both charming and delicious, delighting kids and adults alike.
Ingredients
Scale
Cupcake Batter
- 1 box white cake mix
- 1/2 to 1 cup finely crushed Oreos
Buttercream Frosting
- Buttercream frosting (prepared according to your favorite recipe)
- 1 1/2 cups crushed Oreos (finely processed)
- Black food coloring (to tint buttercream for spider legs)
Decorations
- 2-3 packages Oreos (Halloween Oreos recommended)
- Candy eyes
- Edible glue (optional, for securing candy eyes)
Instructions
- Prepare Cupcake Batter: Follow the instructions on the white cake mix box for preparing the batter. Once mixed, gently fold in 1/2 to 1 cup of finely crushed Oreos, using a food processor or blender to ensure they are super fine to evenly distribute Oreo flavor throughout the cupcakes.
- Bake Cupcakes: Portion the batter into cupcake liners and bake as per the cake mix box instructions, usually at 350°F (175°C) for about 18-22 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare Buttercream Frosting: Make your buttercream frosting according to your preferred recipe. After the frosting is ready, carefully fold in 1 1/2 cups of finely crushed Oreos to create the cookies & cream buttercream.
- Tint and Fill Piping Bag: Tint a portion of the buttercream black using food coloring to pipe the spider legs later. Fill one piping bag fitted with a medium star tip (such as Ateco 860) with Oreo buttercream for cupcake topping and another with the black tinted buttercream fitted with a small round tip for legs.
- Frost Cupcakes: Pipe a generous swirl of the Oreo buttercream onto each cooled cupcake using the star tip to create a smooth, rich topping.
- Add Oreo Spider Body: Place one Halloween Oreo on top of the buttercream in the center to form the spider’s body.
- Pipe Spider Legs: Using the small round tip and black tinted buttercream, pipe spider legs around the Oreo spider body, positioning 4 legs on each side to resemble a cute spider.
- Attach Candy Eyes: Use edible glue (or a small dab of buttercream if glue is unavailable) to securely attach candy eyes to the top Oreo, bringing the spider to life. Edible glue is preferred to prevent bleeding of colors.
Notes
- Use a food processor or Vitamix to finely crush Oreos to prevent chunks in the batter and frosting.
- Edible glue ensures candy eyes stay in place without bleeding colors, unlike frosting.
- Allow cupcakes to cool completely before frosting to prevent melting and slippage.
- Halloween Oreos add a festive touch but regular Oreos work just as well.
- The black tinted buttercream for legs can be made by mixing black gel food coloring into a small amount of frosting.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
