Ingredients

Chocolate Brownie layer
• 10 tablespoons unsalted butter
• 1 1/4 cups white sugar
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 2 teaspoon vanilla extract
• 2 large eggs, room temp
• 1/2 cup flour
Oreo layer
• 18 chocolate Oreo (regular stuffed)
Cookie layer
Note: this batch is enough to make a batch of the “Brunette” cupcakes and the “Blondie” cupcakes (recipe to follow below). You can half if you only want to make one batch, or bake the left cookies separately.
• 1 cup unsalted butter (at room temp)
• 1/2 cup brown sugar
• 1 1/2 cup white sugar
• 2 eggs
• 2 1/2 teaspoon vanilla extract
• 2 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups mini chocolate chips

Instructions

1. Preheat oven 350degrees
2. Line 1 ½ cupcake tins with 18 liners. A note on liners, I have found that the grease proof or standard paper liners work the best. The tin/aluminum liners were very difficult to remove from the “cupcake” after it cooled.
3. Start with the brownie layer: In a sauce pan, melt the butter over medium high heat.
4. In a separate bowl combine salt, vanilla and eggs whisk until combined, set aside.
5. Back to the butter mixture, once the butter has melted stir in sugar and cocoa powder.
6. Gently whisk, once thoroughly mixed remove it off the heat.
7. Add the salt, vanilla and eggs mixture, whisk together until combined.
8. Add the flour and mix. Batter will be thick, remember it’s a brownie not cake! Set aside.
9. Begin the bottom cookie layer: In a bowl with paddle attachment cream butter.
10. Add white and brown sugars to butter and continue to cream.
11. While the butter and sugar mixture is creaming in a separate bowl combine the flour, salt, baking soda and baking powder and whisk until combined. Set aside.
12. To the cream mixture add the eggs one at a time ensuring that the egg is combined before adding the next.
13. Add vanilla.
14. Add the flour mixture to the cream mixture in three batches until combined.
15. Fold in the chocolate chips. Set dough aside.
16. Now to assemble the ‘cupcakes’
17. Place a tablespoon of cookie dough at the bottom of each cupcake sleeve and press down so that it evenly covers the bottom. This will use up about half of the batter, you can use the other half for the bottom of the Blondie cupcakes (recipe below).
18. Place one Oreo in each cupcake, on top of the cookie dough.
19. Scoop a tablespoon of brownie batter on top of the Oreo, smooth. This should fill the cupcake vessel to the top.
20. Bake for 22-25 minutes. Test with a toothpick to see if the center is done. If you are only baking a ½ batch (6 cupcakes) the time should be closer to 22 minutes.
21. Cool slightly before enjoying! Right out of the oven these are soft and gooey—the Oreo is softened by the brownie batter. Be aware that the longer it cools the denser it will get! It just depends on your taste, it’s also great to dip into milk.