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1
Pre-heat oven to 350 degrees (F).
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2
Melt the chocolate and the butter in a microwave-safe bowl on high for 90 seconds. Stir until all the chocolate chunks are melted and the butter is completely incorporated with the chocolate. Stir in the sugar until everything is well combined. Then add the eggs, one at a time. Add the vanilla, and lastly, stir in the flour.
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3
The mixture should be light brown and smooth.
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4
Put a heaping tablespoon of batter into the bottom of paper-lined cupcake tins. Place one Oreo cookie in each tin and then cover with more batter, until the tins are about 3/4 of the way full.
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5
Bake for about 25-27 minutes, until the brownies have completely set (careful not to overbake, though-they'll be dry).
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6
Allow to cool completely before frosting.
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7
For the buttercream, melt down a box of Junior Mints in a microwave-safe bowl. They melt quickly, just zap them on high about 10 seconds at a time. It won't take much. Stir until they're creamy, they set aside to let cool down a little.
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8
Whip the butter and powdered sugar together with the mixer on med-high speed, until fluffy. Once the Junior Mint goo has cooled enough, slowly add a spoonful at a time to the buttercream, with the mixer on low. If it's too warm, it'll melt the buttercream, so make sure it's only warm to the touch or even room temperature. Whip for about one minute, until well combined and fluffy.
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9
Frost, throw on some green sprinkles and a Junior Mint (if you'd like), and you're done! Minty fresh Halloween fun times!
