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 butter, granulated sugar, and brown sugar on medium-high until light and fluffy.
3. Turn the mixer to low and add the eggs one at a time, mixing until each is incorporated.
4. In a separate bowl, whisk together the buttermilk, vanilla, coffee, and sour cream.
5. In another bowl, sift together the flour, baking soda, salt, and cocoa powder.
6. Add the dry and wet mixtures to the butter mixture in three additions, starting and ending with dry ingredients, mixing on low until just combined. Fold in the crushed Oreos with a spatula.
7. Divide the batter among the liners (about one rounded ice cream scoop per cup) and bake for 20–25 minutes, until a toothpick inserted comes out clean. 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 sugar, vanilla, and salt, and 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 for piping.