Decadent red velvet brownie cups stuffed with a crunchy Oreo truffle filling then topped with a hard vanilla shell and decorated for Valentine’s day! So indulgent they should definitely be reserved for a holiday!

Happy Valentine’s Day! 🙂 Time to break away from the healthy eating, the calorie counting, the wedding dieting and the “convincing myself grapes are a dessert” for one day to indulge in the name of love! Valentine’s day is all about the chocolate, the wine, the swanky dinners, and of course, some cute and festive desserts from your favorite food blogger 🙂

I was a little late on the draw this year coming up with a new Valentine’s day recipe so I had to come up with something quick and easy to whip together for you guys! I’m typically a fan of quick and easy recipes anyway so my tardiness is only half of my excuse 🙂 I had some Teddy Grahams in my cupboard that I wanted to use for this recipe (because they make everything cuter) so I started thinking about cookies, which lead me to thinking about cookie cups, which lead to brownie cups, which lead to red velvet cups (because Valentine’s day, duh), which lead to me finding this absolutely indulgent, mind-blowing recipe for Red Velvet Oreo Truffle Brownie Bars from Courtney at Pizzazzerie which lead me to creating this tweaked, bite-size version for Valentine’s day!

So pour yourself a glass of red wine, grab your significant other (or your cat, or dog, or Netflix remote), and indulge in these decadent, creamy, crunchy bits of heaven that pair perfectly with Valentine’s day! (And Tuesdays, as it turns out…)

RED VELVET OREO VALENTINE CUPS

You’re going to start this recipe with a box of red velvet cake mix and a box of Ghiradelli white chocolate pudding mix. (See, this is already super easy.) In a large bowl, combine the two mixes with 1/2 C melted butter, 2 eggs and 1/3 C plus 1 Tbsp of vegetable oil. Mix with an electric mixer until fully combined (about 2-3 minutes). The batter will be pretty greasy, don’t worry about that. Meanwhile, preheat your oven to 325 degrees.

Spray a mini muffin pan really well with cooking spray. Use a melon baller or tablespoon scoop to fill each muffin tin with a scoop of brownie mix, then use the round end of the scoop to press a crater into each brownie ball.Bake for about 20 minutes, checking from about 17 minutes on (due to variations in over temperatures) with a toothpick until it comes out clean. Your craters will probably have disappeared so as soon as they come out of the oven, use your melon baller or a 1/2 Tbsp scoop to press down a new crater into the brownies.Place 1/2 package of Oreos into a food processor and process until fine. Place 4 oz of cream cheese in a large bowl and microwave for 15 seconds until softened. Add the Oreos to the cream cheese then stir until combined.

Using a 1/2 Tbsp scoop, press a scoop of Oreo mixture into each brownie cup, filling evenly to the top. Remove from the muffin tins and set on a baking sheet lined with parchment paper.Melt 1/2 of vanilla CandiQuik package in the microwave as directed on the package then carefully spoon over top of the Oreo mixture. Top with Teddy Grahams and sprinkles (or leftover Oreo mixture) as desired. Allow to cool until vanilla has set then dig in!Enjoy! 🙂 Leftovers can be stored in an airtight container for as long as you can manage to keep them around! (Or probably about 4 days, whichever comes first.)

Looking for more Valentine’s ideas? These Apple Pie Hearts might win you over! 🙂

Red Velvet Oreo Valentine Cups

Author: Cuts and Crumbles

Description

Ingredients

1 box red velvet cake mix

1 box (3.9 oz) of Ghiradelli white chocolate pudding mix

1/2 C butter, melted

2 eggs

1/3 C plus 1 Tbsp vegetable oil

1/2 package Oreos

4 oz cream cheese

1/2 package of vanilla CandiQuick

Toppings of choice (Teddy Grahams, sprinkles, reserved Oreo mixture, Valentine’s hearts, etc.)

Instructions

You’re going to start this recipe with a box of red velvet cake mix and a box of Ghiradelli white chocolate pudding mix. (See, this is already super easy.) In a large bowl, combine the two mixes with the melted butter, eggs and vegetable oil. Mix with an electric mixer until fully combined (about 2-3 minutes). The batter will be pretty greasy, don’t worry about that. Meanwhile, preheat your oven to 325 degrees.
Spray a mini muffin pan really well with cooking spray. Use a melon baller or tablespoon scoop to fill each muffin tin with a scoop of brownie mix, then use the round end of the scoop to press a crater into each brownie ball.
Bake for about 20 minutes, checking from about 17 minutes on (due to variations in over temperatures) with a toothpick until it comes out clean. Your craters will probably have disappeared so as soon as they come out of the oven, use your melon baller or a 1/2 Tbsp scoop to press down a new crater into the brownies.
Place 1/2 package of Oreos into a food processor and process until fine. Place the cream cheese in a large bowl and microwave for 15 seconds until softened. Add the Oreos to the cream cheese then stir until combined.
Using a 1/2 Tbsp scoop, press a scoop of Oreo mixture into each brownie cup, filling evenly to the top. Remove from the muffin tins and set on baking sheet lined with parchment paper.
Melt 1/2 of vanilla CandiQuik package in the microwave as directed on the package then carefully spoon over top of the Oreo mixture. Top with Teddy Grahams and sprinkles (or leftover Oreo mixture) as desired. Allow to cool until vanilla has set then dig in.
Enjoy! 🙂

Notes

Leftovers can be stored in an airtight container for as long as you can manage to keep them around! (Or probably about 4 days, whichever comes first.)