Cookies and cream, in a cupcake. Delicious, chewy chocolate brownie cupcakes topped with cookies-and-cream buttercream, topped with a mini Oreo and, the pièce de résistance, an Oreo is baked right into the middle of the cupcake!
My coworkers have a crush on a blogger. She’s a food blogger, she’s from Seattle and she has a rockin’ blog. And, sob, she’s not me!
It’s okay though. Her name is Megan, and her blog is Bake it in a Cake. Her fiance works with us, too, so while I haven’t personally met her yet, I’ve had the chance to delight in the delicious pleasure of her cupcakes with bonus treats baked right inside. You know, like little pumpkin pies or pretzel M & Ms or baklava. Cool, right?
They go gaga over her buttercream, too. Her recipe for Junior Mint buttercream is amazing, I admit, and genius as well. Butter, powdered sugar and a king-size box of Junior Mints, melted, mixed in and then, of course, devoured. Delicious.
Inspired by Megan’s recipe that she posted this past Halloween, these delicious-looking Oreo-stuffed brownie cupcakes with the aforementioned Junior Mint buttercream frosting, I decided to take the Oreo and cupcake thing all the way.
These things are serious sugar bombs. Rich, sweet, sinful. Delicious. Everything cookies and cream should be. Yum!
- 4 oz. unsweetened baking chocolate, broken into pieces
- ¾ cups (1½ sticks) unsalted butter
- 2 cups sugar (granulated)
- 3 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 15 Oreo cookies
- 15 mini Oreo cookies
- 3 cups powdered sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 tablespoons milk
- 1 teaspoon vanilla
- 8 Oreo cookies
- Line 15 cupcake holders with paper liners. Preheat the oven to 350 degrees Fahrenheit.
- Place the chocolate and the butter in a large, microwave-safe bowl. Heat in the microwave on high for about one minute, until the butter is melted and the chocolate is just melted. Give it a good stir to mix it all together.
- Stir in the granulated sugar, then add the eggs, stirring in one at a time. Then stir in the vanilla.
- Add the flour and stir well. The batter should be smooth and light-ish brown.
- Add about a tablespoon of batter to each muffin cup.
- Place one Oreo cookie on top of each cup of batter.
- Top with the remaining batter, dividing between the 15 cups.
- Bake at 350 degrees for 23 – 27 minutes, until the brownies are set but not overbaked. Cool completely.
- For the buttercream, seal the Oreo cookies in a Ziploc bag and crush with a rolling pin until they’re small crumbs.
- In a stand mixer with the paddle attachment, mix the butter, powdered sugar, milk, vanilla and Oreo crumbs. Start out on the lowest setting (this helps avoid a powdered sugar blizzard) and then increase to medium once the powdered sugar is well-incorporated. Mix until completely blended.
- Once the cupcakes are completely cooled, top with the Oreo buttercream. You can use a pastry bag with a big frosting tip, or, if you can’t find yours, a Ziploc bag works in a pinch. Just fill a big bag with the frosting, cut the corner off and squeeze the frosting out the corner onto the cupcake. Magic!
- Top each cupcake with a mini Oreo.
Originally published on The Hazel Bloom April 20, 2011. Updated and posted on Kitchen Treaty November 25, 2012. More about this