Oreo Ghost Cupcakes Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 box chocolate cake mix (plus required eggs, oil, and water)
- 12 Oreo cookies (standard or Double Stuf)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 24 mini chocolate chips (for eyes)
- Optional: Black decorating gel or edible ink marker
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This ensures your cupcakes don’t stick and makes cleanup much easier later on.
- Prepare the chocolate cake batter according to the box instructions. Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, followed by the vanilla extract and heavy cream. Beat on high speed for 3-4 minutes until the frosting is stiff, white, and fluffy.
- Place a small dab of frosting in the center of each cooled cupcake. Press one Oreo cookie flat onto the frosting. This “glue” keeps the ghost from sliding off while you are decorating.
- Fill a piping bag fitted with a large round tip (or just a cut corner) with the white frosting. Start at the edge of the Oreo and pipe in a circular motion, moving upward to cover the cookie and forming a tall, pointed peak. The frosting should look like a draped ghost sheet.
- Gently press two mini chocolate chips into the upper part of the frosting peak to create the eyes. If you prefer, you can use black decorating gel to make tiny “O” shaped mouths for a more surprised look.