Oreo Brownie Cupcakes

There’s nothing quite like biting into a rich, fudgy cupcake, and that’s exactly what you get with Oreo Brownie Cupcakes. I remember the first time I made these delightful treats for a friend’s gathering. The moment I pulled them out of the oven, the sweet aroma of melted chocolate and cookies filled my kitchen, and the anticipation was almost unbearable. Everyone gathered around as I topped each cupcake with a swirl of creamy Oreo buttercream and a mini Oreo on top. Seeing the joy on their faces as they took their first bite was priceless. These cupcakes are not just a dessert; they’re a celebration of flavors, a perfect blend of chocolate and the iconic Oreo. Whether you’re hosting a party or just want to indulge in something sweet, these cupcakes are sure to be a hit.

Shopping List for Oreo Brownie Cupcakes

When it comes to making Oreo Brownie Cupcakes, the ingredients play a vital role in achieving that perfect balance of flavors and textures. Each ingredient complements the others—creating a rich, decadent cupcake that’s sure to please. Here’s what you’ll need:

• 4 oz. unsweetened baking chocolate (broken into pieces)
• 3/4 cups (1 1/2 sticks) unsalted butter
• 2 cups granulated sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 15 Oreo cookies (for inside)
• 15 mini Oreo cookies (for topping)
• 3 cups powdered (confectioner’s sugar)
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 teaspoon vanilla
• 8 Oreo cookies
• Pinch salt
• 2 tablespoons heavy whipping cream

Making Oreo Brownie Cupcakes

Let’s dive into the delicious world of baking Oreo Brownie Cupcakes. It’s a straightforward process that brings out the baker in all of us. Just follow these steps, and you’ll be rewarded with the most decadent cupcakes!

1. Start by lining 15 cupcake holders with paper liners. This not only adds a nice touch but also makes it easier to remove the cupcakes once baked. Preheat the oven to 350 degrees Fahrenheit, ensuring it reaches the right temperature for even baking.
2. Next, in a large microwave-safe bowl, combine the unsweetened baking chocolate and unsalted butter. Heat them in the microwave on high for about one minute, until the butter is melted and the chocolate is just melted. Stir it well to mix thoroughly, creating a smooth chocolate base.
3. Now, add the granulated sugar to your chocolate mixture. Stir until well combined, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla to enhance the flavor.
4. With your chocolate mixture prepared, it’s time to incorporate the dry ingredients. Add the all-purpose flour and salt. Mix until the batter is smooth and light-ish brown, indicating that it’s ready for the cupcake holders.
5. In each muffin cup, add about a tablespoon of the batter. Then, place one Oreo cookie flat on top of the batter and gently press down. This will create a delightful surprise in the center of each cupcake.
6. Next, use the remaining batter to top each cup, dividing it evenly among the 15 cups, aiming for about 1.5 tablespoons of batter per cupcake. Make sure the cookie is well covered!
7. Now it’s time to bake! Place the tray in the preheated oven and bake at 350 degrees Fahrenheit until the brownies are set but not overbaked, which should take about 22 to 25 minutes. Keep an eye on them; you want that perfect baked texture.
8. Once they’re done, let them cool completely. Meanwhile, prepare the frosting. Place the Oreo cookies in a zipper bag and crush them into small crumbs using a rolling pin. This will add texture and flavor to your buttercream.
9. In a stand mixer with the paddle attachment, beat the room temperature butter until smooth. Gradually add the powdered sugar, Oreo crumbs, vanilla, and salt. Start on low to avoid a powdered sugar cloud, then increase to medium as it comes together.
10. Finally, drizzle in the heavy whipping cream and continue mixing until fluffy, around 1 to 2 minutes. Once your cupcakes are cool, generously top them with the Oreo buttercream using a pastry bag or a Ziploc bag. Add a mini Oreo cookie on top for that perfect finishing touch. Enjoy your delicious creations!

Variations to Try

If you’re feeling adventurous, there are endless ways to put a twist on these Oreo Brownie Cupcakes. Here are some fun variations to try:

• Add mint extract: Replace some of the vanilla with mint extract for a refreshing mint chocolate flavor.
• Use different cookies: Swap out the Oreos for your favorite cookie to create unique flavor combinations.
• Top with chocolate ganache: Drizzle or dip in chocolate ganache for an extra layer of chocolate goodness.
• Include peanut butter: Add dollops of peanut butter to the batter before baking for a rich, nutty flavor.
• Decorate for holidays: Customize your cupcake toppings with seasonal sprinkles or themed candies for special occasions.

Serving Suggestions

These Oreo Brownie Cupcakes are perfect treats for any gathering or occasion! Here are some ideas for serving:

• Birthday parties: These cupcakes are a hit at celebrations. The combination of chocolate and cookies is always a crowd-pleaser.
• Potluck desserts: Bring a batch to share at a potluck; they’re sure to disappear quickly.
• After-school snacks: Great for kids, these cupcakes offer a sweet treat to enjoy after school.
• Pair with ice cream: Serve alongside a scoop of vanilla ice cream for a delightful chocolatey dessert.
• Seasonal events: Customize the frosting or sprinkles to match holidays and festive occasions.

FAQ

Conclusion

In summary, Oreo Brownie Cupcakes offer an incredible blend of flavors that will satisfy your sweet tooth. The rich chocolate combined with the classic Oreo cookie makes these cupcakes a must-try for any dessert lover. If you haven’t already, I encourage you to give them a shot. You won’t be disappointed!

Oreo Brownie Cupcakes

The ultimate comfort food, Oreo Brownie Cupcakes combine rich chocolate with the classic Oreo cookie. These fudgy delights topped with creamy Oreo buttercream are perfect for any occasion! Make them tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Desserts

Cuisine American

Servings 15 servings

Calories 280 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Blender
• Baking Sheet
• Oven

Ingredients

  

• 4 oz. Unsweetened baking chocolate broken into pieces
• 3/4 cup Unsalted butter 1 1/2 sticks
• 2 cup Granulated sugar
• 3 Eggs
• 1 teaspoon Vanilla
• 1 cup All-purpose flour
• 1/4 teaspoon Salt
• 15 Oreo cookies for inside
• 15 Mini Oreo cookies for topping
• 3 cup Powdered (confectioner’s sugar)
• 1 cup Unsalted butter 2 sticks, room temperature
• 1 teaspoon Vanilla
• Pinch Salt
• 2 tablespoons Heavy whipping cream

Instructions

 

• Line 15 cupcake holders with paper liners. Preheat the oven to 350 degrees Fahrenheit.
• Place the chocolate and butter in a large microwave-safe bowl. Heat in the microwave on high for about one minute, until the butter is melted and the chocolate is just melted. Give it a good stir to mix it all together.
• Stir in the granulated sugar, then add the eggs, stirring in one at a time. Then stir in the vanilla.
• Add the flour and stir well. The batter should be smooth and light-ish brown.
• Add a tablespoon of batter to each muffin cup.
• Place one Oreo cookie flat on top of each cup of batter and press down slightly.
• Top with the remaining batter, dividing between the 15 cups, about 1.5 tablespoons per cupcake.
• Bake at 350 degrees until the brownies are set but not overbaked, 22-25 minutes. Cool completely.
• Add the Oreo cookies to a zipper bag and seal. Crush with a rolling pin until they’re small crumbs.
• In a stand mixer with the paddle attachment, beat the butter until smooth. Add the powdered sugar, Oreo crumbs, vanilla, and salt. Start out on the lowest setting and then increase to medium once everything is well-incorporated. Mix until completely blended. Drizzle in the heavy whipping cream and mix until fluffy, 1-2 more minutes.
• Top cool cupcakes with the Oreo buttercream. You can use a pastry bag with a big frosting tip, or if you can’t find yours, a Ziploc bag works in a pinch. Just fill a big bag with the frosting, cut the corner off and squeeze the frosting out the corner onto the cupcake.
• Top each cupcake with a mini Oreo.

Notes

• Storage: Keep leftovers in an airtight container at room temperature for up to three days.
• Freezing: These cupcakes freeze well; just wrap them tightly in plastic wrap and store in a freezer-safe container.
• Pairing: Serve with a glass of cold milk or a scoop of ice cream for a delightful treat.
• Variations: Try adding different flavors to the buttercream or using seasonal cookies.

Keyword brownie cupcakes, Chocolate Desserts, Oreo cupcakes, Oreo recipes