Ingredients for Oreo And Peanut Butter Brownie Cupcakes
- 1 (18.3 ounce) package brownie mix
- Water (as called for on brownie mix package)
- Canola Oil (as called for on brownie mix package)
- Eggs (as called for on brownie mix package)
- 24 Oreo cookies
- 6 tablespoons creamy peanut butter
- Paper liners (for 12-cup muffin tin)
- Non-stick cooking spray
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How to Make Oreo And Peanut Butter Brownie Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners; spray with non-stick cooking spray.
- Prepare your favorite brownie mix according to package directions. (Note: You may need to adjust baking time slightly depending on your brownie mix.)
- Spread 1/2 teaspoon of peanut butter on each Oreo cookie. Top with another Oreo to create a double-stacked Oreo.
- Place one Oreo stack in the bottom of each prepared cupcake liner.
- Spoon 2 tablespoons of brownie batter over each Oreo stack, allowing some to run down the sides.
- If you have leftover brownie batter, bake it separately in a mini muffin tin or small baking dish for approximately 15-20 minutes, or until cooked through.
- Bake cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let cupcakes cool completely in the muffin tin before serving.
- Enjoy your 12 delicious Oreo and Peanut Butter Brownie Cupcakes!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
41g
Fat
22g
Carbs
17g
