These Oreo spider cupcakes are the perfect combination of classic comfort and creative flair. A moist, tender, and rich chocolate base, combined with mascarpone Oreo cream and topped with a chocolate Oreo “spider,” is guaranteed to be a hit with both kids and adults.
Just like every year, the shops and media are “motivating” us with millions of different Halloween items. Apart from all the pumpkins, bats, witches, costumes, and bloody knives, there are, of course, also different snacks. Today, I will show you how to make an Oreo spider cupcake. They are perfect for Halloween and a great treat for a party. Follow this recipe to make some delicious spooky cupcakes.
Some time ago, I made cupcakes with the Frozen theme. They were so good that I had to use the recipe again. However, I did some minor changes. For instance, I used olive oil instead of coconut oil, I incorporated a fruit component, and I used black cocoa powder.
These Oreo spider cupcakes aren’t just any cupcakes; they’re a celebration of textures and flavours. We start with a base that is unbelievably moist and rich, thanks to the perfect balance of cocoa, olive oil, and buttermilk.
The secret to their light, tender and fluffy crumb is simple. Use buttermilk and olive oil. Buttermilk helps with fluffiness (leavening) due to its acidity, which reacts with baking soda to produce gas bubbles. These gas bubbles create a light and airy texture as the cake bakes. Olive oil, on the other hand, contributes to moisture and tenderness by inhibiting gluten development.
And what’s a chocolate cupcake without a surprise inside? Besides the obvious chocolate chips, half a plum is nestled in the centre of each one, adding a delightful, fruity note to the cake.
Oreo topping
But the real showstopper is the topping. I’ve swapped out a classic buttercream frosting for a light and luxurious mascarpone cream. Its rich flavour cuts through the sweetness of the cupcake beautifully, creating a sophisticated balance. It also brings some crunch through crushed Oreos.
To make the cupcake even more interesting, I use a whole Oreo cookie, some chocolate and candy eyes to create a cute spider perched on top of each cupcake. So simple, but the result is amazing.
This simple decoration makes them perfect for any Halloween party or a playful treat for a fall gathering. They are surprisingly easy to assemble, proving that you don’t need to be a professional baker to create a dessert that is not only delicious but also a feast for the eyes.
Additionally, I added a couple more Halloween recipes for you to check out: The mummies, the classic Deviled eggs, one of my favourites, brown butter plum financiers, a spooky pizza of the dead, cranberry-lychee punch or these cherry-ginger eye pies.
Ingredients for ca 8-10 Oreo spider cupcakes:
- 65 g flour
- 10 g cornstarch
- 30 g black cocoa powder
- 1 tsp of baking powder
- 1 tsp of baking soda
- 2 pinches of salt
- 70 g egg
- 70 g brown sugar
- 65 g vanilla sugar
- 55 ml olive oil
- 82 ml buttermilk
- 5 ml rum
- 4-5 small plums (halved)
- chocolate chips
- 12-14 Oreo cookies
- 50 g dark chocolate
- 16-20 candy eyes
- 200 ml whipping cream
- 150 g mascarpone
- 1 tsp lemon juice
Start by preheating the oven to 180°C. In the first bowl, combine flour, cornstarch, cocoa powder, salt, baking powder and baking soda. In the second bowl, add eggs, both sugars, rum and olive oil. Whisk until fluffy and well combined.
Then, stir the wet ingredients into the bowl with the dry ingredients. Add buttermilk and chocolate chips and stir just until well combined.
At this point, line the cupcake tin with cupcake liners. Fill each liner up to 1/3, place half of a plum and cover with the batter until you fill 2/3 of the liner. Put in the oven and bake for 18-20 minutes.
After the cupcakes are baked, remove them from the oven, and leave them in the tin for 5-8 more minutes. Afterwards, remove them from the tin and place them on a wire rack to cool down completely.
In the meantime, prepare the mascarpone cream. In a small bowl, quickly whisk the mascarpone just enough to soften. In another bowl, whip the cream until soft peaks. Add the mascarpone and whisk until stiff peaks. Crush and chop 3-4 Oreos and gently fold them into the cream.
Assembling Oreo spider cupcakes
Once the cupcakes are at room temperature, put the mascarpone cream into a piping bag (using a round nozzle) and pipe it in a spiral form on each cupcake.
Next, melt and temper the chocolate. Pipe thin spider legs on the top of the cream (4 on each side) and place an Oreo cookie on top. Last but not least, using chocolate, glue two candy eyes on each cookie.
Finally, your Oreo spider cupcakes are ready to amaze your friends and children.
Enjoy!
