Ingredients
Scale
- 19 whole Oreo cookies (18 for batter, 1 reserved for garnish)
- 18 ounces brownie mix (preferably Ghirardelli Ultimate Chocolate)
- 1.25 cups unsalted butter (softened to about 65°F)
- 3 cups powdered sugar (sift if lumpy)
- 1 teaspoon vanilla extract (pure)
- 3 Oreos, crushed finely (for garnish)
Instructions
- Preheat the oven to 350°F and line a 24-cup muffin tin with paper liners.
- Crush eighteen Oreos coarsely and set them aside for folding into the batter.
- Melt the brownie mix butter per package instructions if required and combine with eggs as directed on the mix box.
- Stir the prepared brownie batter until homogenous and fold the coarsely crushed Oreos in using a spatula.
- Spoon the batter into liners, filling each about two-thirds full.
- Bake for eighteen to twenty-two minutes, testing doneness with a toothpick.
- Cool the cupcakes in the pan for ten minutes, then transfer to a wire rack to cool completely.
- Soften the butter for frosting and beat until light and creamy.
- Gradually add powdered sugar, mixing on low speed, then increasing to medium for a smooth texture.
- Blend in vanilla and fold in crushed Oreos.
- Transfer the frosting to a piping bag and pipe onto each cooled cupcake.
- Top with a mini Oreo or crumbs for garnish.
Notes
Store leftovers in an airtight container in the fridge. Let come to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcake, brownie, Oreo, dessert, chocolate