Mini Oreo Brownie Cupcakes

Linda Dalton


Once again I was inspired by a recipe on JAP. This time it was Debbie Wright's "Death By Oreo Cupcakes". Debbie made her dessert with chocolate cake mix. I am a brownie devotee and thought I'd try something similar using chewy brownies scaled down to a "mini bite". These are a brownie lover's dream and I hope you'll try them.

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★★★★★ 1 vote
makes 36 mini cupcakes


8 oz bag mini oreo cookies
1 box
pillsbury sugar free chocolate fudge brownie mix for an 8x8 inch batch
1 c
chopped oreos


5 oz
neufchatel cheese (low fat cream cheese)
6 oz
softened butter
1 tsp
vanilla extract
1/3 c
confectioners' sugar
remainder of oreo cookies pulverized- i crushed them using the edge of a jar and got a powder-like consistancy


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1Pre heat oven to 350 degrees. Prepare mini muffin tins with liners and add a mini oreo cookie in the bottom of each liner.

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2Prepare brownie mix using 2 large eggs instead of the 1 egg the mix recommends. And if you have leftover brewed coffee around, use that instead of the water that's recommended. Add canola oil. Mix and add the cup of chopped/chunked oreos. Stir until combined. Spoon carefully by teaspoonfuls into the cupcake tins. Don't over fill.

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3Bake 12 minutes, remove from oven and let cool on wire rack. When cool, remove from tins and let the brownies continue to cool.

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4Now you're ready to make the frosting. In medium size bowl, using a hand mixer, combine butter, neufchatel cheese, vanilla and confectioner's sugar. When smooth, fold in half the pulverized cookies.

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5Top each little cooled brownie cupcake with a dollop of frosting. Sprinkle with remaining pulverized oreos. Refrigerate, and remove a half hour before serving.

About this Recipe

Course/Dish: Chocolate
Main Ingredient: Flour
Regional Style: American