Description
Oreo Spider Cupcakes are the ultimate Halloween treat that combines fun and flavor in every bite. These moist vanilla cupcakes are topped with a luscious chocolate buttercream frosting, creating the perfect canvas for spooky Oreo spiders. Each cupcake features an Oreo cookie split in half as the spider’s body, adorned with candy eyes and charmingly piped black icing legs. Ideal for Halloween parties or a playful dessert at home, these cupcakes are sure to delight kids and adults alike. Easy to make and even more enjoyable to eat, they bring a festive spirit to any gathering—making them a must-try this season!
Ingredients
Scale
- 1 (15.25 ounce) package yellow cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 12 Oreo sandwich cookies, split in half (24 halves total)
- 24 candy eyes
- 1 tube (4.25 ounces) black gel icing with a fine tip
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners. In a bowl, mix yellow cake mix, water, vegetable oil, and eggs until well combined. Fill each liner two-thirds full with batter.
- Bake for 18-22 minutes until a toothpick comes out clean. Cool for 5 minutes in the pan before transferring to a wire rack.
- For chocolate buttercream, beat softened butter until creamy. Gradually add powdered sugar, cocoa powder, milk, and vanilla extract; beat until fluffy.
- Frost cooled cupcakes with chocolate buttercream using a piping bag.
- Place an Oreo half on top of the frosting as the spider’s body and attach candy eyes.
- Pipe four curved lines on each side for spider legs with black gel icing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 292
- Sugar: 29g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg