mini oreo brownie cupcakes

(1 rating)
Recipe by
Linda Dalton
Coconut Creek, FL

Once again I was inspired by a recipe on JAP. This time it was Debbie Wright's "Death By Oreo Cupcakes". Debbie made her dessert with chocolate cake mix. I am a brownie devotee and thought I'd try something similar using chewy brownies scaled down to a "mini bite". These are a brownie lover's dream and I hope you'll try them.

(1 rating)
yield serving(s)
method Bake

Ingredients For mini oreo brownie cupcakes

  • 1
    8 oz bag mini oreo cookies
  • 1 box
    pillsbury sugar free chocolate fudge brownie mix for an 8x8 inch batch
  • 1 c
    chopped oreos
  • FROSTING
  • 5 oz
    neufchatel cheese (low fat cream cheese)
  • 6 oz
    softened butter
  • 1 tsp
    vanilla extract
  • 1/3 c
    confectioners' sugar
  • remainder of oreo cookies pulverized- i crushed them using the edge of a jar and got a powder-like consistancy

How To Make mini oreo brownie cupcakes

  • 1
    Pre heat oven to 350 degrees. Prepare mini muffin tins with liners and add a mini oreo cookie in the bottom of each liner.
  • 2
    Prepare brownie mix using 2 large eggs instead of the 1 egg the mix recommends. And if you have leftover brewed coffee around, use that instead of the water that's recommended. Add canola oil. Mix and add the cup of chopped/chunked oreos. Stir until combined. Spoon carefully by teaspoonfuls into the cupcake tins. Don't over fill.
  • 3
    Bake 12 minutes, remove from oven and let cool on wire rack. When cool, remove from tins and let the brownies continue to cool.
  • 4
    Now you're ready to make the frosting. In medium size bowl, using a hand mixer, combine butter, neufchatel cheese, vanilla and confectioner's sugar. When smooth, fold in half the pulverized cookies.
  • 5
    Top each little cooled brownie cupcake with a dollop of frosting. Sprinkle with remaining pulverized oreos. Refrigerate, and remove a half hour before serving.

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