Brownie Cupcakes With Cookie Dough Frosting
Fudgy brownie cupcakes are frosted with a rich and creamy cookie dough frosting and combines the best of both dessert worlds in one cupcake!
Servings 12 servings
Ingredients
Brownie Cupcakes
- 1/2 cup unsalted butter
- 2 oz bittersweet chocolate, finely chopped
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3 large eggs
- 1-1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
Cookie Dough Frosting
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 3/4 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 3/4 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1-1/2 teaspoons vanilla extract
- 2-3 tablespoons 2% or skim milk, room temperature
- 3/4 cup mini semisweet chocolate chips plus more for garnish
Instructions
Brownie Cupcakes
- Preheat oven to 350F and line a 12-cup muffin pan with paper wrappers. Set aside.
- Place butter and chocolate in a large bowl and microwave 60-90 seconds, stirring at 30 second intervals until chocolate is melted. Allow to cool slightly.
- Whisk sugars, eggs, vanilla, flour, cocoa powder, baking powder, and salt into cooled chocolate mixture until smooth. Spoon batter into prepared muffin cups, filling 3/4 full.
- Bake cupcakes at 350F 20-25 minutes until a toothpick inserted in center comes out clean. Cool cupcakes in pan completely on a wire cooling rack.
Cookie Dough Frosting
- Place flour in a medium microwave-safe bowl. Microwave 60-90 seconds, stirring and breaking up any lumps at 30 second intervals until temperature of flour reaches 160F. Arrange flour in a single layer and allow to cool completely.
- Place butter in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed 2-3 minutes until creamy.
- Add brown sugar, powdered sugar, and cooled flour to butter mixture and beat an additional 2-3 minutes until frosting is smooth. With mixer running, add vanilla and just enough milk until frosting is spreadable and creamy. Fold in chocolate chips with a spatula.
- Frost cooled cupcakes with cookie dough frosting and garnish with additional mini chocolate chips. Enjoy!
Notes
Storing Instructions
Store cupcakes in an airtight container at room temperature up to 4 days.