Halloween Bats Oreo Cupcakes with Cookies and Cream Frosting

Directions

1. Set your oven to 350°F and line cupcake pans with paper liners.
2. In a stand mixer with the paddle attachment, beat the softened butter, granulated sugar, and packed light brown sugar on medium-high until light and fluffy.
3. Reduce speed to low and add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the buttermilk, vanilla extract, brewed coffee, and sour cream.
5. In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
6. Alternately add the dry ingredients and the buttermilk mixture to the butter mixture in three additions, starting and ending with the dry. Mix on low until just combined. Fold in the crushed Oreo pieces with a spatula.
7. Divide the batter evenly among the cupcake liners (about one rounded ice cream scoop per cup). Bake for 20–25 minutes, until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the softened butter in a stand mixer with the whisk attachment until creamy and light, about 4 minutes.
9. Add 2 cups of confectioner's sugar and beat until combined. Then add the remaining confectioner's sugar, vanilla, and a pinch of salt. Add enough milk (2–3 tablespoons) to reach a pipeable consistency.
10. Stir in the finely crushed Oreos with a spatula. Adjust with more sugar or milk if needed. Frost the cooled cupcakes and decorate with whole Oreo cookies and candy eyes to create bat shapes.