Red Velvet Cookie Muffins

1. Preheat oven to 375F. Liberally grease and flour (or use paper liners) a mini muffin tin.
2. Cream butter and sugars together until fluffy. Add egg and vanilla and combine until smooth.
3. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined. Set aside for the moment.
4. In the bowl of a food processor combine Oreo cookie crumbs and half (4 ounces) of the cream cheese until well combined. This is your filling mixture.
5. Using a medium (1.5 Tablespoon) cookie scoop, scoop out cookie dough into each cup of the mini muffin tins. Gently form the dough up the sides of the tin, creating a depression.
6. Take some of that Oreo filling goodness and scoop about 1 -1 ½ teaspoonfuls into the cookie dough cup.
7. Take a small amount of the remaining cookie dough and place on top of the filling and pinch together the sides and the top of the dough, so that the filling doesn’t ooze out.
8. Bake for 10-12 minutes. Remove from oven and let cool.
9. For frosting, combine remaining cream cheese (4 ounces), brown sugar, ¼ cup butter, vanilla and cinnamon. Once fully combined, add in powdered sugar ½ cup at a time. Add almond milk to help thin to desired consistency. I like mine pretty thick so 1 Tablespoon of milk was perfect.
10. Put frosting in a gallon sized Ziploc bag, cut off one of the corners and pipe the frosting onto the cooled cookie muffins.