oreo peanut butter brownie cupcakes

Name: Oreo Peanut Butter Brownie Cupcakes
Prep time: 15 min
Cook time: 25 min
Yield: 19
Cuisine: American
Ingredients: 1 package(s) brownie mix with chocolate chips, I used Ghirardelli; 1 - egg; 1/4 cup(s) water; 1 cup(s) creamy or chunky peanut butter; 12 - Oreo cookies; 1/4 cup(s) vegetable oil; 1 package(s) cupcake holders

★★★★★ 2

review

a recipe by

Rebecka Evans

@athomewrebecka

Danville, CA

These little chocolate gems are stuffed with peanut butter or caramels. Deliciously rich, they are perfect for any holiday gathering not to mention, they are super easy to make with only 6 ingredients. My family asked for these every year at Christmas; the recipe is also a favorite for school parties during the holidays as they are, easy to make and transport. This is my entry for the Christmas Cookie Classics Contest!

Blue Ribbon Recipe

Just by reading the name of this brownie cupcake recipe, we thought these would be good. Only they weren't just good, they were amazing. The chewy brownie cupcake with the smooth peanut butter center is perfection. The crunchy Oreo base is delish. Whether added to your holiday dessert table, served at a bake sale or you make these just because it's Friday, your family and friends are going to love these.

— The Test Kitchen @kitchencrew

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★★★★★ 2

serves 19

prep time 15 Min

cook time 25 Min

method Bake

Ingredients For oreo peanut butter brownie cupcakes

1 pkg

brownie mix with chocolate chips, I used Ghirardelli
1

egg
1/4 c

water
1 c

creamy or chunky peanut butter
12

Oreo cookies
1/4 c

vegetable oil
1 pkg

cupcake holders

How To Make oreo peanut butter brownie cupcakes

1
Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners.

2
In a medium mixing bowl, combine brownie with 1/4 cup water, 1/4 cup vegetable oil, and egg until just blended.
3
Put one Oreo into each cupcake liner.
4
Top each cookie with 1 teaspoon peanut butter, Nutella or individual soft caramels.
5
Carefully add brownie batter to the top of the liner.
6
Bake for 20-25 minutes, checking for doneness after 15 minutes. The sides will be firm to the touch when done. However, the top will remain soft due to the peanut butter filling.
7
Cool 3-4 minutes in the pan, transfer to a serving plate, allow to cool completely. Store in airtight container.
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