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+ servings
Oreo cupcakes

Oreo Crusted Brownie Cupcakes

Hollie Schultz
An Oreo and Brownie combination with Oreo cookie frosting that you can whip up in minutes.
5 from 1 vote
Prep Time 20 mins
Cook Time 22 mins
Total Time 44 mins
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 355 kcal


Brownie Cupcakes

  • 1 package Oreo Cookies
  • 5 TBSP Butter melted
  • 1 box Brownie Mix Family size
  • 2 eggs
  • 1/3 cup oil
  • 1/4 cup water

Oreo Frosting

  • 2 cups whipping cream
  • 3 1/2 TBSP powdered sugar
  • 1/2 tsp vanilla extract
  • 6 TBSP Oreo Cookie Crumbs
  • 12 Oreo Cookies


  • Grease 24 cupcake compartments in 2 (or 4 depending on your size pans) cupcake pans. I don’t use cupcake liners so that you can see the beautiful crust on these babies!
  •  In a food processor (or however you like to crush things) crush about 24 Oreo cookies until you have 2 cups of finely crushed Oreo crumbs. Mix the Oreo crumbs with the 5 Tbsp of melted butter until completely combined.
  • Measure about a tbsp of cookie crust into cupcake pans filling 24 cupcake holes.
  • Make the brownie mix according to the box. Mix in 3/4 cup of broken (not crushed to dust!) Oreo cookies into the brownie batter.
  • Evenly distribute the brownie batter (about a heaping tbsp in each cup) over the cookie crust in all 24 cupcake cups.
  • Bake at 350 degrees for 22 minutes or until a toothpick comes out almost clean or you can see that the brownies are set.
  • Let cool for 10 minutes before carefully removing from pans. Cool cupcakes completely.

Make the Frosting

  • In the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
  • Put frosting into a pastry bag with a large round tip and frost the cupcakes to your liking. I used Wilton Tip #12 but you could you frost the cupcakes however you like.
  • Stick a Oreo half in the frosting of each cupcake for a little pizzazz. That’s it. Enjoy. With the whipped cream type frosting, I stored my cupcakes in the refrigerator.


I suggest storing the cupcakes in the refrigerator.


Calories: 355kcalCarbohydrates: 39gProtein: 4gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 47mgSodium: 207mgPotassium: 82mgFiber: 1gSugar: 23gVitamin A: 385IUVitamin C: 1mgCalcium: 22mgIron: 3mg
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