Oreo Fudge Brownie Cake/Cupcakes
INGREDIENTS
  • Cooking Time: 28
  • Servings: 14-18 cupcakes
  • Preparation Time: 10
  • 1 box Betty Crocker Milk Chocolate Brownie Mix (I use 18.4oz Family Size)
  • 1c Oreo Cookie Crumbs (appx 10-12 cookies, crushed)
  • 3 Eggs
  • 2/3c Vegetable Oil
  • 1/4c Water
  • 2 tsp Vanilla Extract
DIRECTIONS
  1. 1) Preheat oven to temperature directed on Brownie Mix box (usually between 350-375°F).
  2. For Cake: Coat an 8x6x2" glass bake dish WELL with anti-stick cooking spray; set aside. For Cupcakes: Line 14-18 regular sized cupcake tin with baking cups; set aside.
  3. 2) In a large mixing bowl, whisk together eggs, vegetable oil, water, and vanilla. Mix in Oreo Cookie crumbs. Lastly, slowly beat in Brownie Mix until well combined.
  4. 3) For Cake: Pour cake batter into prepared bake dish; level out top. Bake 25-28 minutes, according to box instructions. For Cupcakes: Fill lined cupcake pan 3/4 way full. (Cupcake tops will rise slightly.) Bake for 20-23 minutes.
  5. TIP: Make certain not to over cook- the bottoms will burn easily! Use the toothpick test. Poke a toothpick into the center of the cake or cupcake- if it comes out clean, it is definitely done. However, with this chewy goodness, it can come out "gooey" and be done! A "runny" center needs more time in the oven!
  6. 4) Allow to cool on wire bake rack. For Cake: Cut cake in half for layering, or frost as usual. For Cupcakes: For quicker prep, try piping frosting onto your cupcakes with a pastry bag, or a large storage bag with the corner slightly snipped off.
RECIPE BACKSTORY
I tried finding the original Cake recipe online, but failed in the search. I started making these into cupcakes and topping them with my "Whipped Peanut butter Frosting". Super dense. Super moist. Super delish! A favorite go-to Birthday Cake recipe!