Oreo Brownie Cupcakes

Last year we had a pot luck at work and one of my administrators, who is an avid baker, brought in the most delicious brownies-- brownies with a twist! I have been wanting to bake these for Matt forever! Anyone who knows Matt, knows that he has a HUGE weakness for brownies and double stuffed Oreos. So I took Christina's brownie idea and put it into cupcake tins for individual delight.What You'll Need:
Betty Crocker Original Supreme Brownie mix WITH Hershey's Syrup
1/3 C Vegetable oil
Jumbo muffin pan, lined
2 eggs
Oreos (regular or double stuffed)
Hot fudge ice cream topping
1/3 cup water

Preheat oven to 350 degrees. Follow instructions on back of brownie box (really any brownie mix will do), but you basically mix the eggs, water, oil, mix, and Hershey's syrup together. Then I put 2 Tablespoons of batter in the bottom of each tin and shook the try so that the batter leveled out.Next, place one Oreo in the center of each tin, but don't press it into the batter-- just let it rest on top.Then cover the Oreo with about 1 1/2 Tablespoons of batter. Jiggle the try to even out the batter-- make sure the Oreo is completely covered. (The 2 on the right have a double stuffed Oreo inside, while the other 6 just have regular Oreos)
Bake for about 35 minutes. Insert a toothpick and when it comes out clean, they're done.
While they are STILL hot from the oven, cover with the fudge topping. The jar says to heat the topping first, but since the brownies are still hot, I just used it straight from the jar at room temp.

Ideally, you should then put the brownies in the fridge to let the topping set a little, but Matt couldn't wait (the word "obsession" doesn't quite describe Matt's affinity for warm, baked goods).The lighter brown drop in the middle on top was just a little choc. chip I put on top so that I could tell which ones had double stuffed Oreos in them-- the others don't have chips. Matt loved 'em! Hope you do too!