Double Chocolate Oreo Brownie Cupcakes
These rich, fudgy brownie cupcakes are studded with Oreo pieces and topped with smooth Oreo buttercream, perfect for a delicious handheld dessert.
Ingredients
Cupcake Ingredients
- 19 cookies Oreo cookies Use regular Oreos; reserve 3 for finely crushed frosting garnish. For a lighter crunch, use Golden Oreos.
- 18 oz Brownie mix I recommend Ghirardelli Ultimate Chocolate for a fudgy base; any high-quality fudgy mix works.
- 1.25 cups Butter Use unsalted Kerrygold, softened to about 65°F. For salted butter, reduce added salt in frosting accordingly.
Frosting Ingredients
- 3 cups Powdered sugar Sift for smooth frosting; use confectioners' sugar labeled as powdered sugar.
- 1 teaspoon Vanilla extract Pure vanilla extract enhances chocolate flavor; substitute with clear vanilla if needed.
- 3 cookies Crushed Oreos for garnish Process into fine crumbs for a smooth frosting garnish; reserve a few larger pieces for texture, if desired.
Instructions
Batter Preparation
- Preheat the oven to 350°F and line two 12-cup muffin tins with paper liners.
- Melt the butter and allow it to cool to warm, then place it in a large mixing bowl.
- Add the 18 oz brownie mix to the bowl and stir until combined, using gentle strokes to avoid overmixing.
- Fold in approximately 16 crushed Oreos, leaving several chunks for texture without pulverizing the cookies entirely.
- Scoop batter evenly into prepared liners, filling each roughly two-thirds full to allow for slight doming.
Baking
- Bake the cupcakes for 18 to 22 minutes, rotating pans halfway through for even heat distribution.
- Check doneness by inserting a toothpick near the center; a few moist crumbs should cling to it without raw batter.
- Cool the cupcakes in the pan for ten minutes, then transfer to a wire rack to cool completely before frosting.
Frosting and Assembly
- Beat the softened 1.25 cups of butter on medium speed until pale and creamy, approximately three to four minutes.
- Gradually add 3 cups of powdered sugar, alternating with a splash of cream if needed for spreadability.
- Mix in 1 teaspoon of vanilla and the finely crushed three Oreos until the frosting is smooth and slightly speckled.
- Pipe or spread frosting onto cooled cupcakes, then sprinkle a pinch of reserved larger Oreo pieces on top for contrast.
- Chill the finished cupcakes briefly to set the frosting before serving, about 15 minutes in the refrigerator.
Notes
Use room-temperature butter measured by weight for accuracy and consistent frosting texture. Allow cupcakes to cool completely before frosting to prevent melted buttercream and collapsed decorations. Test one cupcake before removing the entire batch to fine-tune bake time for your oven.