Oreo Brownie Cupcakes
If you’re on the hunt for a dessert that’s rich, decadent, and utterly irresistible, look no further than Oreo Brownie Cupcakes! These delightful treats combine the fudgy goodness of brownies with the beloved flavor of Oreo cookies, creating a sweet harmony that will have everyone reaching for seconds. Whether you’re celebrating a special occasion or simply indulging in a cozy night in, these cupcakes are sure to satisfy your chocolate cravings. Let’s dive into the delicious world of Oreo Brownie Cupcakes!
The Upside of Oreo Brownie Cupcakes
Imagine sinking your teeth into a warm, chocolatey brownie that’s packed with crunchy Oreo pieces and topped with creamy Oreo frosting. These cupcakes are perfect for parties, bake sales, or just a sweet treat at home. The best part? They’re surprisingly easy to make! Each bite is a delightful blend of textures and flavors, making them a sure hit for both kids and adults alike. Plus, they’re a fun twist on traditional brownies, adding that nostalgic Oreo flavor that we all know and love.
Ingredient Notes
- 4 oz. unsweetened baking chocolate – This is the base for your brownie batter, providing rich chocolate flavor.
- 3/4 cup (1 1/2 sticks) unsalted butter – For a luscious, fudgy texture.
- 2 cups granulated sugar – Sweetness is key to balancing the chocolate.
- 3 eggs – Adds moisture and helps bind the ingredients.
- 1 teaspoon vanilla – Enhances the overall flavor.
- 1 cup all-purpose flour – Provides structure to the brownies.
- 1/4 teaspoon salt – A pinch of salt elevates the sweetness.
- 15 Oreo cookies – Chopped and folded into the brownie batter for that signature crunch.
- 15 mini Oreo cookies – For topping, they add a fun touch.
- 3 cups powdered (confectioners) sugar – Essential for making the frosting sweet and fluffy.
- 1 cup (2 sticks) unsalted butter, room temperature – Creates a smooth and creamy frosting.
- 1 teaspoon vanilla – Again, for flavor enhancement.
- 8 Oreo cookies – Crushed into the frosting for added texture.
- Pinch of salt – To balance the sweetness of the frosting.
- 2 tablespoons heavy whipping cream – Helps achieve the perfect frosting consistency.
Appliances & Accessories
- Mixing bowls – Essential for combining ingredients.
- Measuring cups and spoons – Precision is key in baking.
- Double boiler or microwave – For melting the chocolate and butter.
- Cupcake pan – To bake your delectable cupcakes.
- Cupcake liners – To keep your cupcakes neat and easy to serve.
- Electric mixer – For whipping up that dreamy frosting.
- Spatula – For folding in those Oreo cookie chunks.
Oreo Brownie Cupcakes: From Prep to Plate
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. This makes for easy cleanup and a pretty presentation!
Step 2: Melt the Chocolate and Butter
In a double boiler or microwave, melt the 4 oz. of unsweetened baking chocolate along with 3/4 cup of unsalted butter until smooth and glossy. Be careful not to overheat it; stir occasionally to ensure even melting.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the melted chocolate and butter mixture with 2 cups of granulated sugar. Mix until well combined, then add in the 3 eggs and 1 teaspoon of vanilla. Beat until the mixture is smooth and creamy.
Step 4: Add the Dry Ingredients
In another bowl, whisk together 1 cup of all-purpose flour and 1/4 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix!
Step 5: Incorporate the Oreos
Chop 15 Oreo cookies into smaller pieces and fold them into the brownie batter. This is where the magic happens—the chocolatey goodness meets the crunchy Oreos!
Step 6: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let them cool in the pan for a few minutes before transferring to a wire rack.
Step 7: Make the Frosting
While the cupcakes are cooling, it’s time to whip up the frosting! In a mixing bowl, beat 1 cup of unsalted butter until creamy. Gradually add in 3 cups of powdered sugar, followed by 1 teaspoon of vanilla, crushed 8 Oreo cookies, a pinch of salt, and 2 tablespoons of heavy whipping cream. Beat until the frosting is light and fluffy.
Step 8: Frost the Cupcakes
Once the cupcakes are completely cool, generously frost each cupcake with the Oreo frosting. For an extra touch, place a mini Oreo cookie on top of each cupcake.
Variations by Season
- Spring: Add some fresh berries on top for a fruity twist.
- Summer: Drizzle with chocolate sauce for a gooey finish.
- Fall: Incorporate pumpkin spice into the brownie batter for a seasonal flavor.
- Winter: Add a peppermint twist with crushed peppermint candies.
Watch Outs & How to Fix
- Overmixing: This can lead to dense cupcakes. Mix until just combined.
- Overbaking: Keep an eye on the cupcakes to avoid dryness. A toothpick should come out with a few moist crumbs, not clean.
- Frosting Too Runny: If your frosting is too thin, add more powdered sugar until you reach your desired consistency.
- Frosting Too Thick: If it’s too thick, add a little more cream to loosen it up.
Keep-It-Fresh Plan
These Oreo Brownie Cupcakes are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If you want to freeze them, wrap each cupcake individually in plastic wrap and store in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature and frost just before serving.
Frequently Asked Questions
Can I use dark chocolate instead of unsweetened chocolate?
Yes, you can substitute dark chocolate, but be mindful that it will alter the sweetness of your brownies. Reduce the sugar slightly if you prefer a less sweet cupcake.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and frost them just before serving for the best texture and flavor.
What can I use instead of heavy whipping cream?
If you need a substitute for heavy whipping cream, you can use milk or a non-dairy alternative like coconut cream for frosting, though it may change the texture slightly.
Can I make these gluten-free?
Yes! You can replace the all-purpose flour with a gluten-free flour blend. Just make sure to check the blend for a good rise and texture.
Explore More
- Fried Oreos – A fun and tasty twist on the classic cookie.
- Mint Brownies – For those who love a refreshing minty flavor.
- Dulce De Leche Brown Butter Chocolate Chip Cookie Bars – A deliciously rich dessert option.
Time to Try It
Now that you’re armed with the recipe and all the tips to create perfect Oreo Brownie Cupcakes, it’s your turn to get baking! These cupcakes are not just a treat; they are an experience, combining the beloved flavors of brownies and Oreos into a single, delightful package. Whether for a gathering, a special event, or simply to satisfy your sweet tooth, these cupcakes will surely impress. Get your apron on and let the chocolatey, creamy goodness unfold in your kitchen. Enjoy every delicious bite!
Oreo Brownie Cupcakes
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a double boiler or microwave, melt the 4 oz. of unsweetened baking chocolate along with 3/4 cup of unsalted butter until smooth and glossy.
- In a large mixing bowl, combine the melted chocolate and butter mixture with 2 cups of granulated sugar. Mix until well combined, then add in the 3 eggs and 1 teaspoon of vanilla. Beat until the mixture is smooth and creamy.
- In another bowl, whisk together 1 cup of all-purpose flour and 1/4 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined.
- Chop 15 Oreo cookies into smaller pieces and fold them into the brownie batter.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the cupcakes are cooling, beat 1 cup of unsalted butter until creamy. Gradually add in 3 cups of powdered sugar, followed by 1 teaspoon of vanilla, crushed 8 Oreo cookies, a pinch of salt, and 2 tablespoons of heavy whipping cream. Beat until the frosting is light and fluffy.
- Once the cupcakes are completely cool, generously frost each cupcake with the Oreo frosting and place a mini Oreo cookie on top of each cupcake.
Notes
- For a fruity twist, top with fresh berries in spring.
- Drizzle with chocolate sauce for an extra treat in summer.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- Freeze individually wrapped cupcakes for up to 3 months.
