Prepare to embark on a mouthwatering journey that combines two irresistible desserts into one incredible treat! These Brownie Cupcakes with Cookie Dough Frosting are not just a dessert - they're a decadent experience that will make your taste buds dance with joy. Imagine sinking your teeth into a rich, fudgy brownie cupcake topped with creamy, chocolate chip-studded cookie dough frosting that will transport you straight to dessert heaven. Whether you're a baking enthusiast or a chocolate fanatic, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/2 cup mini chocolate chips
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large microwave-safe bowl, melt the unsalted butter. Add sugar and whisk until well combined and slightly smooth.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
- In a separate bowl, sift together all-purpose flour, cocoa powder, and salt.
- Gradually fold dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- For cookie dough frosting, cream together brown sugar, remaining butter, and powdered sugar until smooth.
- Fold in mini chocolate chips and mix until evenly distributed.
- Once cupcakes are completely cool, pipe or spread the cookie dough frosting on top of each cupcake.
- Optional: Garnish with additional mini chocolate chips or a light dusting of cocoa powder.
Tips
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cupcakes tender and avoid a tough texture.
- Check for Doneness: Use the toothpick test - a few moist crumbs are perfect for that classic brownie-like consistency.
- Cooling is Crucial: Let cupcakes cool completely before frosting to prevent the cookie dough topping from melting.
- Piping Technique: Use a piping bag for a professional-looking frosting finish, or simply spread with a spatula for a rustic look.
- Storage Tip: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.
- Make Ahead: You can prepare the cupcakes and frosting separately a day in advance to save time when entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
