Red Velvet Oreo Minis (Print Version)
# Ingredients:
→ Oreo Brownie Base
01 -
3 tablespoons plain flour
02 -
1/2 cup unsweetened cocoa
03 -
1/2 cup white sugar
04 -
1/4 cup melted unsalted butter
05 -
1 egg, at room temp
06 -
1/2 teaspoon vanilla
07 -
Small pinch of salt
08 -
12 Oreo cookies
→ Red Velvet Topping
09 -
8 oz softened cream cheese
10 -
1 egg, at room temp
11 -
1/4 cup room temperature sour cream
12 -
1/4 cup white sugar
13 -
1 tablespoon unsweetened cocoa
14 -
1/2 teaspoon vanilla
15 -
8 oz thawed Cool Whip
16 -
Chocolate bits, for topping
17 -
Red gel food color
# Instructions:
01 -
Warm up your oven to 350°F (175°C). Put liners in a cupcake tin and place it nearby.
02 -
Grab a medium bowl and mix the flour, cocoa, and salt together.
03 -
In another bigger bowl, beat the sugar and egg for about 2 minutes until light colored. Pour in the melted butter and add vanilla.
04 -
Pour your dry mix into the wet mix. Stir everything together until it looks smooth.
05 -
Spoon the mix into your cupcake liners. Flatten each with the back of your spoon. Cook for 5 minutes at 350°F (175°C).
06 -
Take the tin out and turn the oven down to 325°F (165°C). Once they've cooled a bit, push an Oreo into the middle of each cup.
07 -
In a big bowl, whip the cream cheese and sugar until fluffy. Drop in the egg, sour cream, and vanilla. Add cocoa and mix well. Stir in red food color on low speed. Use a rubber spatula to scrape the sides and bottom.
08 -
Put the cream cheese mix on top of each cup, nearly filling them. Tap the tin on the counter a few times to make the tops flat.
09 -
Cook for 15-18 minutes until the sides are firm but the middle still wobbles slightly. Cool them down, then stick them in the fridge for at least an hour.
10 -
Put Cool Whip in a piping bag with a fancy tip. Add a swirl on each mini cake and scatter chocolate bits on top.
# Notes:
01 -
You can keep these little treats in a sealed container in your fridge for up to 3 days.