Ingredients

The following ingredients have 4 Servings
  • 24 Oreos split in half (cream sides only)
  • 1 box white cake mix
  • 3 eggs
  • 1/3 cup oil
  • 1 cup milk (whole, buttermilk, or whatever you have)
  • 3/4 cup sour cream
  • 1 tablespoon vanilla extract
  • 3/4 cup butter (softened)
  • 5 tablespoons brown sugar (packed)
  • 1 tablespoon sugar
  • 1 1/2 cups flour
  • 7 oz sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • 1 cup butter (softened)
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk
  • 3-4 cups powdered sugar
  • 5-7 brownies (crumbled)

Instruction

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. Place your Oreo halves cream side up on the bottom of each liner. (Feel free to eat the non-cream side as you bake.)
  • 3. Sift cake mix into a small bowl and set aside.
  • 4. In a large bowl, use a whisk to combine eggs, oil, milk, sour cream and vanilla extract.
  • 5. Add cake mix and stir until smooth.
  • 6. Fill cupcake liners (over oreo halves) 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.
  • 7. Cookie Dough Filling: Combine all ingredients in a stand mixer, except chocolate chips, and beat until smooth. Then fold in chocolate chips. Add more flour if needed to thicken.
  • 8. Use a knife to cut out small holes of each cupcake and fill with cookie dough filling. You can do this while the cupcakes are still warm.
  • 9. Frosting: Beat butter for 2 minutes. Add cocoa, vanilla extract and milk. Scrape down the bowl as needed. Slowly add powdered sugar until you reach your desired consistency. Add a little more milk if the frosting becomes too thick. Fold in brownie crumbles.
  • 10. Pipe frosting onto cupcakes over the cookie filling and top with sprinkles, mini chocolate chips or Oreos.
  • 11. Taste bud party!