Cool Mint Oreo Brownie Cupcakes

Today, is the first of several recipes I have for you for St. Patrick’s Day.  I must say they are all desserts except for one.  So bring on the green and to start off the St. Patty’s parade  of recipes is Cool Mint Oreo Brownie Cupcakes.

I adapted this idea from one I saw on Love From the Oven.  Then I used the frosting recipe from my Sugar Cookie Bars to top them.  YUMMERS!  BTW, those would also be great for St. Patty’s.  Color the frosting green or leave the frosting white and use green sprinkles.  Anyway, back to the brownies.

These brownies are all portion controlled for you by using a muffin tin to cook them in.  I used my awesome Demarle muffin pan, so I didn’t need liners or need to grease the pan.  However, you can use liners or grease the muffin tins if you would rather do that.  For me, I’d do the liners as an alternative.

These babies have cool mint oreos mixed into the brownie batter.  Then they get a topping of buttercream frosting, followed by another mint oreo.  If you really want to pump up the mint flavor you could add some extract to the frosting.  However, I thought this was the perfect balance.

Here is a couple more minty recipes for St. Patty’s too.

Mint Chocolate Chip Cake Mix Cookies

Chocolate Mint Brownies

Make You Cry Mint Chocolate Ice Cream Pie

Thin Mint Cupcakes

Cool Mint Oreo Brownie Cupcakes

  • 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
  1. Prepare brownie batter according to the package directions.
  2. 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.
  3. Fold the crushed cookies into the brownie batter.
  4. 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.
  5. 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.
  6. While they cool, mix together the frosting.  In a large bowl, cream together the butter and shortening with a mixer.
  7. Add sugar a cup at a time, beating well after each addition to make light and fluffy
  8. Add extract and food coloring along with milk and beat until incorporated and fluffy.  You can add a little more milk if needed.
  9. 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.

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