Fudge Brownie Cupcakes with Cookie Dough Frosting

Fudgy homemade brownie cupcakes with cookie dough frosting on top. One incredible dessert that you’ll want to make again and again!

Fudgy homemade brownie cupcakes with cookie dough frosting on top. One incredible dessert that you'll want to make again and again!
Fudgy homemade brownie cupcakes with cookie dough frosting on top. One incredible dessert that you'll want to make again and again!

There’s also nothing like kicking off the summer with dense fudgy brownies, cupcakes, and cookie dough. Step aside bikini…

Fudgy homemade brownie cupcakes with cookie dough frosting on top. One incredible dessert that you'll want to make again and again!

These fudge brownie cupcakes are so chocolatey that your head will spin. They aren’t light and fluffy like regular cupcakes, nor are they as dense as brownies.  But they are so rich, so moist, so fudgy, and will practically melt in your mouth. Eating one is by far, the best chocolate experience I’ve ever had. Yes, the brownie cupcakes themselves are an experience.

Now, let’s move on to the frosting. It’s like pure (egg-free!) cookie dough, but smooth enough to slather onto a cupcake or a graham cracker or a pretzel (trust me).

I’m really just going to shut up with the blabber because… let’s face it, when you put a brownie & a cupcake & cookie dough together, there really are no words. Like I said before, step aside bikini.

Fudge Brownie Cupcakes with Cookie Dough Frosting


Brownie Cupcakes

  • 4 ounces unsweetened or bittersweet chocolate, chopped (I used Ghirardelli)
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 1 and 1/4 cups (250g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup (94g) all-purpose flour
  • 1/4 teaspoon salt

Cookie Dough Frosting

  • 1/2 cup (115g) unsalted butter, softened to room temp
  • 3/4 cup (150g) packed light brown sugar
  • 1 tsp vanilla extract
  • 1 cup + 2 Tablespoons (140g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk (I used vanilla almond milk, but soy or regular would be fine)
  • 1 cup (180g) mini chocolate chips


  1. Preheat oven to 325F degrees.  Line 12 muffin tins with baking cups or spray with nonstick spray. Set aside.
  2. Melt the chopped chocolate and sliced butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined.  Allow to cool for a few minutes.  Stir in sugar, then vanilla.  Add in eggs, 1 at a time, mixing well after each addition.  Mix in the flour and salt.
  3. Pour batter into 12 muffin tins and bake for 20-23 minutes.  Mine took 22 minutes.  A toothpick inserted in the center will have moist crumbs.  Be careful not to overbake the cupcakes.
  4. For the frosting: While the cupcakes are cooling in the pan, make the frosting. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Stir in the milk and beat until fluffy. Gently fold in chocolate chips. Frost cooled cupcakes.

Recipe Notes:

Sally's Notes:

*I find these cupcakes are best served cold. I kept mine in the fridge. It also helped to avoid the cookie dough frosting from melting.

*You could easily use boxed brownie mix as a shortcut, but you would need to adjust the frosting accordingly since the cookie dough frosting recipe below only makes enough for 10-12 cupcakes.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are some more sweets from my kitchen you will enjoy!

Chocolate Chip Cookie Granola Bars

Cookie Granola Bars

Fudge Brownie Cupcakes with Peanut Butter Frosting

PB Frosted Brownie Cupcakes

Death by Chocolate Cupcakes

Death by Chocolate Cupcakes

Yes, this is cookie dough FROSTING!


  1. Surely I would like to try it

  2. Your recipes are amazing and I will be making many of your cupcakes for an upcoming bake sale.  I was wondering if I could make the cookie dough frosting…salted caramel frosting….and the vanilla and chocolate frosting used in the marble cupcakes ahead of time and just put them in my refrigerator?  I was thinking a day or two ahead of time so I’m not doing everything in one night.  


  3. Theses brownie cupcakes with cookie dough icing were amazing! My whole family loved them and my daughter asked if I could just make her extra cookie dough next time (I work in food safety so my kids have never had cookie dough with raw eggs and neither should you)! Another great recipe that even a beginner baker can make.

  4. Oh my GOSH!!! These were sooo insanely good!!! I took one bite and just about died. Thank you, Sally, for another INCREDIBLE recipe!!!

  5. Hi Sally! How many cupcakes does this recipe make?

  6. I made these and doubled the batch of cupcakes and they took longer than 23 minutes to come out crumbly (were wet inside still) and they have cracks all over the top – which appeared at 22 minutes… tips?? More like cracked brownies than cupcakes 🙁 taste great but still.

  7. About how long will this recipe take?

  8. My family and I love milk chocolate brownies I was wondering if you could use Milk Chocolate in these instead of unsweetened or bitter sweet chocolate? If I can is there anything else I need to do to the recipe? I have made your Chewy Fudge Homemade Brownies with Milk Chocolate they are absolutely amazing!!! My whole family and I LOVE them and any time I take them some where they are always the first to go! Every one always asks for the recipe! Of course I always tell them your website because you are the most amazing food blogger!!! Your recipes NEVER EVER disappoint!!! Thank you Sally!!!! 

  9. I Never have a problem with any of Sally’s amazing recipes, but mine are in now and it’s been 28 mins and still not done. I wonder what went wrong. I did double the recipe? 

  10. Hii…i was wondering if i can use this icing for a regular brownie batter which is baked in cupcake moulds??

  11. Made this for a potluck lunch at work the other day. Followed the recipe exactly, except I did mini cupcakes. They were a big hit! I made the cupcakes and frosted them the night before. It all came together pretty quickly. Refrigerated overnight, then left at room temp a few hours before serving. Perfect and delicious! (I did try one cold, but they were kind of hard and the cupcake stuck to the wrapper.) FYI – it made 36 mini cupcakes and just enough frosting; I will definitely make this one again. Thanks for the recipe!

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