Prep Time: 20 minutes (+18 minutes)
These sweet little cakes are just as impressive as a celebration cake but take much less time to make. Perfect for when time is short before a birthday!
Ingredients:
Cupcake Batter:
125g (1/2 cup) butter, softened
200g (1 cup) sugar
1 tsp vanilla extract
2 eggs
125g (1 cup) all-purpose flour
60g (1/2 cup) cocoa
Pinch of salt
3 Oreo cookies, crushed into crumbs
Frosting:
60g (1/4 cup) butter, softened
50g (1/2 cup) cocoa
125g (4.4 oz) cream cheese, softened
2 tsp vanilla extract
250g (2 cups) powdered sugar
1-2 tbsp whole milk or cream (if needed)
12 Oreo cookies for decoration
Instructions:
Preheat the oven to 180°C (350°F).
In a large bowl, mix together the softened butter, sugar, vanilla, and eggs.
Add the all-purpose flour, cocoa, and salt, and mix (use a sifter for best results).
Stir in the crushed Oreos.
Distribute the batter into a greased muffin tin, filling each cup no more than two-thirds full. If you have leftover batter, you can bake another batch afterward.
Allow the muffin tin to cool on a rack for 5-10 minutes before removing the cupcakes and letting them cool completely on the rack (about 20 more minutes).
Make the frosting: In a food processor or a stand mixer, blend together the softened butter, cocoa, cream cheese, vanilla, and powdered sugar.
If the frosting is too thick, add 1-2 tablespoons of whole milk or cream and continue to mix. The frosting should have a consistency that is pipeable but still firm enough to hold its shape.
Pipe the frosting onto each cupcake. Start in the center and spiral outward, then come back toward the center to create a nice top. We used a Wilton 2D piping tip.
Decorate each cupcake with an Oreo cookie and serve. Enjoy!
#oreobrownies #chocolatebrownie #easybrownierecipe
