Here’s a fun little treat to share with a friend! These Chocolate Oreos cupcakes look adorable when decorated for Halloween, but the truth is you can make them year round!

The best part is you can alter this recipe to be Vegan because it’s super versatile. Either way, they will be delicious!

Who doesn’t love a classic cookies and cream dessert?

Cupcake Ingredients/Shopping List

You probably have most of these simple ingredients in your pantry already. Unless you are like me and Oreos never last more than a day or two.

Ahem.

You can make these cupcakes using the following ingredients:

• Oreo cookies – these will provide that delicious chocolate flavor. Save a few extra to use as toppings!
• All-purpose flour – A mainstay in every good cupcake recipe
• Sugar – Granulated sugar is best for the cupcakes.
• Baking powder
• Milk – Feel free to use soy milk or your favorite plant-based option to make this recipe vegan.
• Pure vanilla extract – definitely skip the imitation stuff!
• Olive oil 
• Powdered sugar – for the frosting, this will be good!
• Butter – many people use unsalted butter for baking, but I actually like salted better. Be sure to use margarine for the vegan option.

How to Make the Cupcakes

These cupcakes are quick to pull together and you’ll be enjoying your tasty treat in no time!

To start, preheat oven to 350°F and line a muffin tin with cupcake liners.

Take about 6 cookies and crush them inside a plastic zipper bag or with a food processor.

Gather the dry ingredients for the cupcakes including the crushed cookies and mix them all together.

Add the wet cupcake ingredients to the dry mix and stir until well combined.

Then pour into your cupcake pan and bake until a toothpick inserted into the cake comes out clean.

Cool cupcakes completely on a cooling rack before decorating with icing.

Oreo Buttercream Frosting

To make the frosting, use the other 6 cookies and add them to the butter and powdered sugar.

Process together until the mixture thickens and the cookies are well-mixed. (You can crush them before adding to the butter mixture if you want.)

Once the frosting is done, transfer it to a piping bag and place in the fridge or freezer for at least 15 minutes to thicken and cool.

Using the piping bag, frost each cupcake and decorate with cookie pieces or holiday toppers.

Enjoy!

Print the Recipe

Add these cupcakes to your Halloween party table or eat them whenever you want. I won’t judge!

For more Halloween treats, try these chocolate mummy cookies or dipped Mickey Mouse pumpkin Oreos or cookies and cream Rice Krispie treats!