4 oz. unsweetened baking chocolate, broken into pieces
3/4 cups (1 1/2 sticks) unsalted butter
2 cups sugar (granulated)
1 t. vanilla
1 c. 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 off with a mini Oreo.
Inspired by/adapted from Bake it in a Cake, www.bakeitinacake.com