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Homemade Oreo Brownie Cupcakes photo

Oreo Brownie Cupcakes

Indulge in these rich Oreo Brownie Cupcakes that blend fudgy brownie goodness with crunchy Oreos!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 4 oz unsweetened baking chocolate
  • 3/4 cup unsalted butter 1 1/2 sticks
  • 2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 15 Oreo cookies chopped
  • 15 mini Oreo cookies for topping
For the Frosting:
  • 3 cups powdered sugar confectioners
  • 1 cup unsalted butter room temperature
  • 1 teaspoon vanilla
  • 8 Oreo cookies crushed for frosting
  • 1 pinch salt to balance sweetness
  • 2 tablespoons heavy whipping cream

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Double Boiler or Microwave
  • Cupcake pan
  • Cupcake liners
  • Electric mixer
  • Spatula

Method
 

Instructions:
  1. Start by gathering all your ingredients. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. Chop 15 Oreo cookies into smaller pieces and fold them into the brownie batter.
  6. 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.
  7. 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.
  8. 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.