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.

pinch tips: How to Use Hand & Stand Mixers




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

Directions Step-By-Step

Pre heat oven to 350 degrees. Prepare mini muffin tins with liners and add a mini oreo cookie in the bottom of each liner.
Prepare 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.
Bake 12 minutes, remove from oven and let cool on wire rack. When cool, remove from tins and let the brownies continue to cool.
Now 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.
Top 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