Oreo Brownie Cupcakes with Cookies & Cream Frosting
An astute reader might have noticed some mathematical carelessness in yesterday's how to make kefir post. I got back up out of bed at 11:36 last night to fix it after the realization of what I had done hit me like a cold dead fish.
One line originally read, "Fill it about 8/10 of the way with milk (I think it's about 2 1/2 cups)."
Uuuuuuugh.
That's not a properly reduced fraction, and 2 1/2 cups is not even close to 8/10 of a quart jar anyway. I was just estimating based on my typical usage, but I've now corrected and simplified it to say, "Fill it about 4/5 of the way with milk (when you add the grains, the jar should be full with a little headroom)".
Well, since the last two posts have been about helping picky kids eat well and all the health benefits of kefir, I thought I'd be ironic and go for a heinously delicious dessert today. There's even a boxed mix involved, if you want! Let's go!
I put these "cupcakes" together on Saturday for one of our homeschool group's family nights. I did use a box mix for the brownie component because I don't yet have a go-to recipe for plain brownies. I need to get around to testing the Baked Brownie, which looks like it could fit the bill wonderfully. Anyway, you'll need a 9"x13" pan's equivalent of from-a-box or from-scratch brownie batter.
Oreo Brownie Cupcakes with Cookies & Cream Frosting
18 chocolate sandwich cookies
1 batch of brownie batter
Frosting:
5 T. unsalted butter, softened
4 oz. cream cheese (half a block)
3-4 c. confectioners' sugar
1 1/2 tsp. vanilla
cream, half n' half, or whole milk
6 chocolate sandwich cookies, crushed fine + 9 more cut in half for decorating, if desired
Preheat oven to 350 degrees F. Line two cupcake trays with paper liners (I was able to make 18 cupcakes with my batter).
On the bottom of each liner, place one whole cookie. Top each cookie with about 2 T. of brownie batter (a medium cookie scoop's worth is perfect).
Bake for 15-20 minutes or until a tester comes out clean. Keep an eye on them; times might vary based on your brownie recipe and oven, but in general you'll want to cut a few minutes off the lowest estimated time for a 9"x13" pan.
Allow to cool completely.
To make the frosting, beat together the cream cheese and butter until smooth. Beat in the vanilla, then the sugar a cup at a time until desired sweetness is reached. Add cream or milk to adjust consistency (I used a few tablespoons of half n' half.) Fold in crushed cookies. Use to top brownie cupcakes.*
*I planned to pipe this frosting and filled a bag fitted with a #12 round tip. No go. The cookie pieces made it impossible to pipe out. Go for a very large opening if you want to pipe, or just spread the frosting on the traditional way, like I ended up doing (messily).
These are so yummy. Enjoy!
Linking up with Made By You Monday.
One line originally read, "Fill it about 8/10 of the way with milk (I think it's about 2 1/2 cups)."
Uuuuuuugh.
That's not a properly reduced fraction, and 2 1/2 cups is not even close to 8/10 of a quart jar anyway. I was just estimating based on my typical usage, but I've now corrected and simplified it to say, "Fill it about 4/5 of the way with milk (when you add the grains, the jar should be full with a little headroom)".
Well, since the last two posts have been about helping picky kids eat well and all the health benefits of kefir, I thought I'd be ironic and go for a heinously delicious dessert today. There's even a boxed mix involved, if you want! Let's go!
I put these "cupcakes" together on Saturday for one of our homeschool group's family nights. I did use a box mix for the brownie component because I don't yet have a go-to recipe for plain brownies. I need to get around to testing the Baked Brownie, which looks like it could fit the bill wonderfully. Anyway, you'll need a 9"x13" pan's equivalent of from-a-box or from-scratch brownie batter.
Oreo Brownie Cupcakes with Cookies & Cream Frosting
18 chocolate sandwich cookies
1 batch of brownie batter
Frosting:
5 T. unsalted butter, softened
4 oz. cream cheese (half a block)
3-4 c. confectioners' sugar
1 1/2 tsp. vanilla
cream, half n' half, or whole milk
6 chocolate sandwich cookies, crushed fine + 9 more cut in half for decorating, if desired
Preheat oven to 350 degrees F. Line two cupcake trays with paper liners (I was able to make 18 cupcakes with my batter).
On the bottom of each liner, place one whole cookie. Top each cookie with about 2 T. of brownie batter (a medium cookie scoop's worth is perfect).
Bake for 15-20 minutes or until a tester comes out clean. Keep an eye on them; times might vary based on your brownie recipe and oven, but in general you'll want to cut a few minutes off the lowest estimated time for a 9"x13" pan.
Allow to cool completely.
To make the frosting, beat together the cream cheese and butter until smooth. Beat in the vanilla, then the sugar a cup at a time until desired sweetness is reached. Add cream or milk to adjust consistency (I used a few tablespoons of half n' half.) Fold in crushed cookies. Use to top brownie cupcakes.*
*I planned to pipe this frosting and filled a bag fitted with a #12 round tip. No go. The cookie pieces made it impossible to pipe out. Go for a very large opening if you want to pipe, or just spread the frosting on the traditional way, like I ended up doing (messily).
These are so yummy. Enjoy!
Linking up with Made By You Monday.
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