A tablespoon of melted milk or dark chocolate
Brownie cubes (we used Ghirardelli’s double chocolate brownie mix, which requires ¼ cup water, ⅓ cup vegetable oil, and 1 egg.
Know that this will produce way more brownies than necessary for these skewers).
(If using brownies) Heat the oven to 325 degrees Fahrenheit. Combine the brownie mix, water, oil, and egg until evenly mixed. Bake from 39-48 minutes, or until a toothpick can be removed cleanly.
Gently stick each item on the skewer in the quantities that you wish.
Drizzle melted chocolate over skewers.
The cake part:
Betty Crocker chocolate cupcake mix
1 ¼ cups of water
½ cup vegetable oil
3 oreo cookies (the cookie part only) crushed
The icing part:
Oreo filling (we used actual oreo filling, but that does not work if you want to make 24 cupcakes. It takes about 20 Oreo middles to frost a single cupcake, so we included a recipe that imitates Oreo filling).
1/4 cup and 1 tablespoon of vegetable shortening
1/4 cup and 1 tablespoon of butter at room temperature
1/2 teaspoon of vanilla extract
1/4 teaspoon of sugar
3 cups of powdered sugar
2.5 tablespoons water, heated
2 packages of Oreo cookies, crushed
Heat the oven to either 350 degrees Fahrenheit or 325 degrees depending on the type of pan you have (for shiny metal, 350 degrees. 325 for dark or nonstick pan).
Mix the water, oil, and eggs in a large bowl. Add the cake mix. Beat with a mixer on medium speed for 2 minutes.
Bake for 13-20 minutes. To test if the cupcakes are ready, stick a toothpick in a cupcake. If it comes out clean, the cupcakes are done.
Cool for ten minutes.
Use the backside of a spoon to press a hole into cupcakes. Fill the hole with Oreo crumbles.
Frost the cupcakes. Add an Oreo to the top for decoration.
To make the frosting:
Combine the sugars in a small bowl. Add the vegetable shortening, butter, and hot water. Mix with a mixer at medium speed for 2 minutes or until evenly combined.
Mix in crushed Oreos. Add to taste.