Description
These cupcakes combine rich, fudgy brownies with the delightful crunch of Oreo cookies and a buttery Oreo frosting, perfect for any occasion.
Ingredients
Scale
- 5 cookies Oreo Cookies (Classic or Double Stuf)
- 1 box Brownie Mix (Ghirardelli Ultimate Chocolate recommended)
- 1.25 cups Unsalted Butter (room temperature)
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 3 cookies Additional Oreos (crushed for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the brownie mix according to the package instructions, adding in the room temperature butter.
- Chop 5 Oreo cookies and fold them into the brownie batter.
- Spoon the batter into the cupcake liners, filling them about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Beat the unsalted butter until creamy, then gradually add the powdered sugar and vanilla extract. Mix until fluffy.
- Frost the cooled cupcakes with the buttercream icing.
- Sprinkle crushed additional Oreo cookies on top of the frosting.
Notes
Use room temperature butter for smoother frosting. Don’t overbake the cupcakes for the best fudgy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg