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Wednesday, February 27, 2013

Cool Mint Oreo Brownie Cupcakes

Cool Mint Oreo Brownie Cupcakes

  • 1 pkg. Cool Mint Oreo cookies
  • 1 box brownie mix (9 x 13 pan size, I used Betty Crocker)
  • ingredients on the box to make the brownies
  • 1/4 cup shortening (I used butter flavored)
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 Tbsp. milk
  • dash of salt
  • 6 drops of green food coloring
  1. Prepare brownie batter according to the package directions.
  2. Place half of the package of oreos in a quart or gallon sized freezer bag and crush. I used my rolling pin to crush them. You want them to be chunky pieces.
  3. Fold the crushed cookies into the brownie batter.
  4. Place liners in your muffin tin and spray with non-stick cooking spray. Fill the sprayed muffin liner with about 1/4 cup of the batter. You should get about 16 brownie cupcakes.
  5. Bake at 350 degrees for 18-20 until a toothpick inserted in the center mostly clean. You want to take them out when a few crumbs still stick to the toothpick. Allow to cool for 20-30 minutes.
  6. While they cool, mix together the frosting. In a large bowl, cream together the butter and shortening with a mixer.
  7. Add sugar a cup at a time, beating well after each addition to make light and fluffy
  8. Add extract and food coloring along with milk and beat until incorporated and fluffy. You can add a little more milk if needed.
  9. Pipe or spread the frosting onto the cooled brownie cupcakes and place a cookie from the remaining in the package on top of each frosted brownie cupcake.
recipe source Real Mom Kitchen

shared at
Wonderful Food Wednesday

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