Description
Delight in these adorable and delicious Cookies & Scream Spider Cupcakes featuring white cake mixed with crushed Oreos, topped with Oreo-spiked buttercream and decorated with Halloween Oreos and candy eyes for a fun, festive treat perfect for kids and adults alike.
Ingredients
Scale
Cake Mix
- 1 box white cake mix
- 1/2 to 1 cup finely crushed Oreos (about 10-15 Oreos)
Buttercream Frosting
- Buttercream frosting (prepared according to your favorite recipe or directions)
- 1 1/2 cups crushed Oreos
- Black food coloring (to tint buttercream for spider legs)
Decorations
- 2-3 packages Halloween Oreos
- Candy eyes
- Edible glue (optional, to attach candy eyes)
Instructions
- Prepare Cake Batter: Follow the instructions on the box to prepare the white cake batter. Once mixed, fold in 1/2 to 1 cup of finely crushed Oreos (using a food processor or Vitamix for a super fine texture) to incorporate delicious cookie flavor and texture throughout the cupcakes.
- Bake Cupcakes: Pour the batter into cupcake liners and bake according to the package directions, usually around 18-22 minutes at 350°F (175°C). Allow cupcakes to cool completely before decorating.
- Make Oreo Buttercream: Prepare buttercream frosting as per your recipe or package directions. Once ready, gently fold in 1 1/2 cups of crushed Oreos to infuse the frosting with a rich cookies and cream flavor.
- Tint Frosting for Legs: Tint a small portion of buttercream with black food coloring to create the spider legs.
- Pipe Frosting: Using a piping bag fitted with a large round tip (Ateco 860 recommended), pipe the Oreo buttercream generously onto each cooled cupcake to create a smooth, rich frosting base.
- Add Oreo Spider Body: Place one Halloween Oreo cookie on top of the piped frosting on each cupcake to act as the spider’s body.
- Pipe Legs on Spider: Use the black-tinted buttercream with a small round tip to pipe eight spider legs extending from the Oreo on each cupcake for a spooky yet cute look.
- Attach Candy Eyes: Secure candy eyes onto the Oreo spider body using edible glue to prevent bleeding or smudging. If edible glue is unavailable, carefully use a small amount of frosting but watch for color bleeding.
- Serve and Enjoy: Your Cookies & Scream Spider Cupcakes are ready to delight guests at any Halloween party or fun occasion. Enjoy!
Notes
- Use a food processor or Vitamix to crush Oreos finely for smooth incorporation into batter and buttercream.
- Edible glue is preferred over frosting for attaching candy eyes to keep them clean and secure.
- Black food coloring can be gel-based to avoid thinning the buttercream while tinting the legs.
- These cupcakes can be made a day ahead and stored in an airtight container at room temperature or refrigerated for longer freshness.
- If Halloween Oreos aren’t available, regular Oreos can be substituted for decoration.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
