1 package Cool Mint Oreo cookies (don't let your husband get to these and steal 3 - you need all of them!)
1 box brownie mix
(ingredients on the box to make the brownies)
1/4 cup Crisco
1/4 cup unsalted butter, room temperature
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
dash of salt
6 drops green food coloring
Prepare brownie batter according to package instructions. Place half the Oreos (about 15) in a quart-sized Ziploc bag and crush (I used a rolling pin). You want them to be chunky pieces. Fold the crushed cookies into the brownie batter. Place liners in a muffin tin and spray with nonstick cooking spray. Fill the liners with about 1/4 cup of batter. You should get about 15 cupcakes. Bake at 350 degrees for 18 minutes. Let cool for 20-30 minutes.
While they cool, mix together frosting. In a large bowl, cream together the butter and Crisco with a mixer. Add sugar 1 cup at a time, beating well after each addition to make light and fluffy. Add extract, food coloring, and milk and beat until incorporated and fluffy. Pipe or spread frosting onto cooled brownie cupcakes and place a cookie from the remaining package on top of each frosted brownie cupcake.