Ingredients

The following ingredients have 4 Servings
  • 1 pkg. Cool Mint Oreo cookies
  • 1 box brownie mix (9 x 13 pan size, I used Betty Crocker)
  • ingredients on the box to make the brownies
  • 1/4 cup shortening (I used butter flavored)
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 Tbsp. milk
  • dash of salt
  • 6 drops of green food coloring

Instruction

  • Prepare brownie batter according to the package directions.
  • Place half of the package of oreos in a quart or gallon sized freezer bag and crush.  I used my rolling pin to crush them.  You want them to be chunky pieces.
  • Fold the crushed cookies into the brownie batter.
  • Place liners in your muffin tin and spray with non-stick cooking spray.  Fill the sprayed muffin liner with about 1/4 cup of the batter.  You should get about 16 brownie cupcakes.
  • Bake at 350 degrees for 18-20 until a toothpick inserted in the center mostly clean.  You want to take them out when a few crumbs still stick to the toothpick.  Allow to cool for 20-30 minutes.
  • While they cool, mix together the frosting.  In a large bowl, cream together the butter and shortening with a mixer.
  • Add sugar a cup at a time, beating well after each addition to make light and fluffy
  • Add extract and food coloring along with milk and beat until incorporated and fluffy.  You can add a little more milk if needed.
  • Pipe or spread the frosting onto the cooled brownie cupcakes and place a cookie from the remaining in the package on top of each frosted brownie cupcake.