Halloween Cupcakes

Directions

1. Set your oven to 350°F (180°C) and place cupcake liners in a cupcake pan.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, sugar, and salt until well combined.
3. Pour in oil, milk, and vanilla extract into the dry mixture and stir. Then add the egg and mix until everything is fully incorporated.
4. Using a scoop or spoon, fill each liner about ¾ full with batter. Bake for 22–25 minutes, or until a toothpick inserted in the center emerges clean.
5. Take the cupcakes out of the oven and let them rest in the pan for 5 minutes, then transfer them to a wire rack to cool entirely.
6. In a stand mixer or with a hand mixer, beat butter and vanilla extract together until light and fluffy. Gradually add powdered sugar in batches, beating for 5–6 minutes until smooth and creamy.
7. Set aside about ¼ of the frosting (keep white). To the remaining ¾, add green gel food coloring and mix until the color is even.
8. Gently twist Oreo cookies apart to separate the two halves, then scrape off the cream filling so you have two plain chocolate wafers per cookie.
9. Fit a piping bag with a large open star tip, fill it with the green frosting, and pipe a green frosting swirl onto each cooled cupcake.
10. Using a small piping tip or a toothpick with the white frosting, write 'R.I.P.' on each Oreo half, then gently press one onto the top of each frosted cupcake.