Cool Mint Oreo Brownie Cupcakes
Calories
Ingredients
- 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
Frosting:
- ¼ cup shortening I used butter flavored
- ¼ cup butter softened
- 2 cups powdered sugar
- ½ tsp vanilla extract
- 1 Tbsp. milk
- dash of salt
- 6 drops of green food coloring
Instructions
- Prepare brownie batter according to the package directions.
- 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.
- Fold the crushed cookies into the brownie batter.
- 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.
- 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.
- While they cool, mix together the frosting. In a large bowl, cream together the butter and shortening with a mixer.
- Add sugar a cup at a time, beating well after each addition to make light and fluffy
- Add extract and food coloring along with milk and beat until incorporated and fluffy. You can add a little more milk if needed.
- 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.