Brownie Layer

1. Preheat the oven to 350F and line a cupcake tin with 12 paper liners.
2. In a large mixing bowl, whisk together the sugar and egg vigorously until pale and light (about 1 minute of fast whisking).
3. Pour in the melted butter and vanilla. Make sure the butter isn’t hot to the touch, but it can still be slightly warm. Whisk to combine.
4. Switch to a rubber spatula and mix in the cocoa powder, flour, and salt. Fold the batter until smooth and thick.
5. Transfer the batter to a piping bag or a ziplog bag. Snip off the end and pipe about 1 1/2 tbsp sized dollops into each cupcake liner. Don’t worry about piping in a perfectly even layer of brownie as we’ll smooth them out in the next step. I also recommend holding the liner in place with one hand and piping with the other to prevent the liner from moving as you pipe.
6. Next, use the back of a spoon to spread the batter out, just until it touches the edges of the cupcake liner (see picture in post for reference). If you’re having trouble with the spoon sticking too much, give it a light spritz of nonstick spray and continue to spread out the batter.
7. Bake for 5 minutes, then remove from the oven and drop the temperature to 325F.
8. Let the brownies cool for about 5 minutes, then gently press one OREO into the center of each brownie cup.

Red Velvet Cheesecake

1. In a large mixing bowl, mix together the room temperature cream cheese and sugar using a hand or stand mixer which the paddle attachment.
2. Once smooth, scrape down the bowl and add the sour cream, egg, and vanilla. Mix until well combined.
3. Scrape down the bowl again and mix in the cocoa powder.
4. Finally, mix in the red food coloring starting at a low speed and then gradually work your way up to medium speed. This will prevent the dye from splashing out of the bowl.
5. Give the batter one final mix with a rubber spatula to ensure all ingredients are completely mixed together.
6. Pour the batter into a piping bag or ziplock bag and snip off the end. Pipe on top of the brownie and OREO base, filling each liner nearly to the top.
7. Give the pan a couple taps and shakes to level out the cheesecake.
8. Bake for 12 minutes, then turn the oven off and continue to bake for another 5 minutes. The cakes should be puffed with a very slight indent in the center.
9. Allow the cupcakes to cool at room temperature for about 30 minutes, then carefully lift them out of the pan onto a wire rack or tray (or anything that will fit in your refrigerator). Let the cheesecakes chill for at least 2 hours or overnight. If you choose to chill overnight, cover to cupcakes to prevent them from drying out.

Cream Cheese Whip

1. In a small mixing bowl, mix together the cream cheese and butter using a hand or stand mixer with the whisk attachment.
2. Once combined, mix in the powdered sugar until smooth.
3. Pour in the heavy cream and vanilla and whip on high speed until light and fluffy.
4. Transfer the whip to a piping bag fitted with a large round tip, or a ziplock bag with a corner snipped off.
5. Pipe dollops of the whip on top of each chilled cheesecake and top with a sprinkling of crushed OREO cookies.
6. Store in the refrigerator an an air tight container where they will keep for up to 5 days.