Oreo Peanut Butter Brownie Cupcakes Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners.
• 2. In a medium mixing bowl, combine brownie with 1/4 cup water, 1/4 cup vegetable oil, and egg until just blended.
• 3. Put one Oreo into each cupcake liner.
• 4. Top each cookie with 1 teaspoon peanut butter, Nutella or individual soft caramels.
• 5. Carefully add brownie batter to the top of the liner.
• 6. Bake for 20-25 minutes, checking for doneness after 15 minutes. The sides will be firm to the touch when done. However, the top will remain soft due to the peanut butter filling.
• 7. Cool 3-4 minutes in the pan, transfer to a serving plate, allow to cool completely. Store in airtight container.

Steps:

• 1. Prepare brownie mix according to the directions on the box. Use a large spoon to mix the batter, not a whisk or a wooden spoon. (I use a large metal spoon from my silverware). Set bowl aside.
• 2. Lightly spray a 24 count cupcake tray with Pam Baking Spray. Holding one Oreo in your hand, lightly cover the top cookie with peanut butter. Top with another Oreo. Lightly cover top cookie with peanut butter. Place stack into the cupcake tin. Continue making stacks & filling the tin with Oreos.
• 3. Spoon the brownie batter over the Oreos, one spoonful is enough. It will slowly cascade over the Oreo stack.
• 4. Bake for 25 minutes. Check with a toothpick along the edge of the brownie to avoid the Oreo & peanut butter. Toothpick must be clean for the brownies to be done.
• 5. Allow brownies to cool in the pan for about 15 minutes on a wire rack. Using a butter knife, gently loosen brownies from the cupcake tray. Eat & enjoy with a glass of milk.
• 6. For an even better dessert, place the brownie in a dessert bowl. Add a scoop of ice cream. Add Hershey's chocolate or Caramel syrup, sprinkles, Cool Whip or RediWhip.