These Halloween Oreo Cupcakes are an irresistible treat for when you want something sweet and festive. A moist chocolate cupcake is topped with a bright orange Oreo crème frosting and finished with Halloween sprinkles and a chocolate-dipped Oreo for a spooky, delicious presentation.
If you can’t find the seasonal Halloween Oreos, regular Oreos or another flavor will also work well in this recipe.
Where to find Halloween Oreos
Halloween Oreos are seasonal and usually available from late August through October at major grocery stores. They’re commonly stocked at retailers like Target, Walmart and Kroger, and you may also find them from online retailers during the season. If you can’t source the orange creme variety, use standard Oreos and add a bit of orange food coloring to the frosting if you want the same look.
Best cake mix to use
A good-quality mix yields the best texture for these cupcakes. I like Duncan Hines Devil’s Food for its moist, dense crumb and strong chocolate flavor. That said, any chocolate or devil’s food cake mix you prefer will work.
How to make Halloween Oreo cupcakes
The cupcakes start with a simple chocolate cake mix combined with eggs, water and oil to make the batter. Line a cupcake pan with festive liners and fill each one about two-thirds full. Bake at 350°F for about 18–21 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
Orange crème frosting
For the frosting, carefully separate the Oreo cookies and scrape out the orange crème from 16 cookies into a bowl. Reserve the cookie halves without crème to use as a topper. In a stand mixer, beat softened unsalted butter with powdered sugar, the scraped Oreo crème, heavy whipping cream and vanilla until smooth and spreadable. Adjust cream to reach your preferred consistency. Reserve about one cup of frosting in a piping bag for piping details later.
Chocolate-dipped Oreo cookie topper
Use the Oreo halves without crème for the topper. Melt milk chocolate melting wafers in a heat-safe bowl in 30-second increments, stirring between each heating until smooth. Dip half of each cookie into the melted chocolate, place on parchment-lined baking sheet and immediately sprinkle with Halloween sprinkles. Allow the chocolate to set completely before using.
Decorating the cupcakes
To decorate, scoop a small amount of the orange frosting onto the top of each cooled cupcake and spread slightly into a thick disk using an ice cream scoop or spoon. Pour Halloween sprinkles into a shallow bowl and gently press the frosted top into the sprinkles so they coat the edges. Use the piping bag to pipe a swirl or dollop of frosting in the center. Carefully place a decorated, chocolate-dipped Oreo onto the side of the frosting and finish with a few extra sprinkles for color and texture.
Ingredients (summary)
- 1 box Duncan Hines Devil’s Food Cake Mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 3 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar
- Crème from 16 Halloween Oreos
- 5–7 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 2 packages Halloween Oreos (for topping)
- 1 8-oz bag milk chocolate melting wafers
- 1 cup Halloween sprinkles
Instructions (condensed)
- Preheat oven to 350°F. Line a cupcake pan with liners.
- Combine cake mix, eggs, water and oil until just combined. Fill liners two-thirds full and bake 18–21 minutes. Cool completely.
- Make frosting: scrape orange crème from 16 Oreos. Beat butter, powdered sugar, Oreo crème, heavy cream and vanilla until smooth. Reserve 1 cup for piping.
- Prepare toppers: separate Oreos and use halves without crème. Melt chocolate wafers and dip half of each cookie. Add sprinkles and let set.
- Decorate: place a small disk of frosting on each cupcake, press into sprinkles, pipe frosting in the center, and add the decorated Oreo. Add extra sprinkles and serve.
Timing and yield
Prep time: about 20 minutes. Cook time: 18–21 minutes. Additional time for cooling and decorating: about 10 minutes. Total time is approximately 50–55 minutes, depending on cooling. Yield will vary based on the cake mix and how full you fill the liners.
Notes
- If you don’t have Halloween Oreos, regular Oreos work—adjust frosting color with a touch of orange food coloring if desired.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting or sliding.
- Store cupcakes in an airtight container at room temperature for up to two days or refrigerate for longer storage; bring to room temperature before serving for best flavor and texture.
These cupcakes are a fun, easy way to bring a festive Halloween touch to parties, classroom treats, or family gatherings.