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

Yield: 12 cupcakes

Print Recipe

Ingredients:

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

Directions:

  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.

Additional 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.

© 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!
   

140 Responses to “Fudge Brownie Cupcakes with Cookie Dough Frosting.”

  1. #
    61
    Maggieposted August 6, 2014 at 11:45 pm

    i only have mini muffin pans.. if i were to bake them in a mini muffin pan how long would it take?

    Reply

    • Sallyreplied on August 7th, 2014 at 7:03 am

      I’m unsure exactly how long, Maggie. Considerably less time since they’re smaller.

      Reply

  2. #
    62
    Erinposted August 16, 2014 at 11:33 pm

    OMG!!!! YUMMMY! Thank you so much!!!

    Reply

  3. #
    63
    Khatemposted August 30, 2014 at 6:54 am

    Can we use normal sized chocolate chips instead of the mini ones?

    Reply

    • Sallyreplied on August 30th, 2014 at 2:18 pm

      Yes.

      Reply

  4. #
    64
    DDposted October 14, 2014 at 8:32 am

    Hi Sally! Love this recipe so much :) Can the brownie cupcake recipe be used for regular brownies as well? Or would i have to alter something?

    Reply

    • Sallyreplied on October 14th, 2014 at 2:47 pm

      Makes wonderful brownies (though sometimes I add another 2-3 ounces of pure chocolate when making brownies) – the bake time is around 35 minutes in a 9×9 baking pan.

      Reply

  5. #
    65
    Sherryposted November 22, 2014 at 3:57 pm

    I was so excited to try this frosting. I read & reread the directions to make sure I followed it to a T. The frosting had a very sour flour taste to it. I had one of my kids taste it just to make sure it wasn’t me. He said it tasted funny. I dumped the bowl of frosting down the drain. Maybe the recipe calls for too much flour?

    Reply

    • Concettareplied on April 21st, 2015 at 8:35 am

      Hi Sherry, I recently had a similar experience with a different recipe and realized my flour had gone bad. Apparently, flour spoils very easily! That could be the problem.

      Reply

  6. #
    66
    Tonyaposted January 10, 2015 at 10:14 pm

    i was so excited about making these.Im very disappointed. It’s way too chocolate tasting.I think using brownie mix would make it better.

    Reply

  7. #
    67
    Amyposted February 21, 2015 at 4:36 pm

    Hi Sally – first of all, thanks for all the wonderful recipes! I love everything I have tried.

    I was wondering what you would recommend if I wanted to make these cupcakes, but instead of being chocolate/fudge brownies, make them a vanilla brownie cupcake? That’s quite the combination… could I just leave out the chocolate? I don’t want the pure cake-consistency (or else I would just make vanilla cupcakes!), I like the idea of a brownie/cupcake! Maybe add vanilla yogurt or vegetable oil? Anyways, I would appreciate your thoughts!

    Thanks!!

    Reply

    • Sallyreplied on February 21st, 2015 at 7:54 pm

      Hey Amy! How about replacing the chocolate with white chocolate? I’m unsure how they will taste to be honest.

      Reply

      • Amyreplied on March 17th, 2015 at 2:15 pm

        Thanks Sally! I was trying to avoid chocolate altogether (its for a friend… who doesn’t like chocolate – CRAZY) but if you’re unsure I’ll figure something else out! Thanks for responding so quickly.

      • Amyreplied on May 27th, 2015 at 7:46 pm

        Hi again, Sally!

        Just wanted to let you know that I decided to use one of your vanilla brownies/blondies recipes and then just frosted them with the cookie dough frosting… HUGE HIT. I’m normally not a fan of frosted brownies because I think the frosting makes them too rich but… they were wonderful! Thanks for all of your great recipes!

        Amy

  8. #
    68
    Kelley Johnsonposted March 7, 2015 at 5:34 pm

    This recipe help me win the 2015 bake-off in my music fraternity!
    About three weeks ago I made the recipe and went full-on “Slutty brownie” but deconstructed as a cupcake – I filled the brownies with an Oreo cream cheese frosting, and topped them with a mini Oreo to boot. The wow factor however was definitely this delicious cookie dough icing – seriously, SO GOOD! I love that it’s a little salty, just like cookie dough!

    Reply

  9. #
    69
    Kaylaposted April 24, 2015 at 3:16 pm

    How would I change the recipe/how long would I bake it if I wanted to make a cake?

    Reply

  10. #
    70
    Sashaposted May 15, 2015 at 11:40 pm

    Omg…… These are simply DELECTABLE.  Like wOw!!!!  How are these so good?!  I need to calm down.  Maybe I’m on some kind of chocolate high from eating one of these cupcakes just now, or maybe I’m slightly delirious because it’s almost midnight, but seriously I am feeling SO pumped.  These are just SO GOOD.  Perfect amount of density, amazingly moist, just sweet enough.  Thank you!!!  I made these without cupcake liners–just spread coconut oil on my tin, and they popped out nice and clean after 18 minutes of baking.  Amaze!!
    Oh, btw, I didnt make the frosting (I went with a lemon + lime buttercream frosting instead since my sister loves anything lemony and these were for her bday), but I’m definitely planning on making yours soon.
    Oh, and for any gluten-free homies out there, I made this with the King Arthur all propose GF flour and it worked swimmingly. 
    Last thing: I added like 5 choc chips to each… highly recommend!

    Reply

  11. #
    71
    Sashaposted May 15, 2015 at 11:50 pm

    Okay, so I just realized that by mistake I used 3/4 cups brown sugar (I read it off the frosting ingrediants) instead of the 1 and 1/4 cup granulated sugar.  They turned out to be AMAZING though.  I will definitely make them the same way next time, just because I don’t want to change anything about how they tasted!  They were that good!  Thought I’d write a comment in case anyone is interested in lowering the sugar content. Xo

    Reply

  12. #
    72
    Caseyposted May 30, 2015 at 6:06 pm

    The frosting is outstanding! I honestly didn’t expect it to be so fluffy. I actually managed to frost 22 cupcakes with just one batch of the frosting.

    Reply

  13. #
    73
    Chelseaposted June 12, 2015 at 9:29 am

    Any idea if the cookie dough frosting would freeze well? I’m making several different desserts for a friend’s wedding reception, squares and cupcakes, and it would be awesome if I could freeze these frosted cupcakes to save some time. Of course we’ll be frosting some the day before anyway, but maybe cookie dough frosting would freeze and thaw well? I’d appreciate your insight!

    Reply

    • Chelseareplied on June 12th, 2015 at 9:33 am

      P.S. My wedding dessert pintrest board looks like a Sally’s Baking Addiction recipe index. :) I’ve been testing recipes and so far haven’t been able to freeze any, because they are just not lasting around here.

      Reply

    • Sallyreplied on June 12th, 2015 at 9:43 am

      Chelsea, this frosting freezes well. However, it’s a very thick frosting, so make sure it is thawed completely overnight in the refrigerator. Then, bring it to room temperature before using. Beat in a drizzle of milk, if needed, to thin out.

      Reply

      • Chelseareplied on June 12th, 2015 at 12:10 pm

        Bless you!

  14. #
    74
    Jessyposted June 17, 2015 at 3:23 am

    I followed this recipe and the frosting was full of big pieces of brown sugar, whenever I take a bite I can hear the sugar pieces cracking in my mouth. What could be the reason? Thanks :)

    Reply

  15. #
    75
    Toriposted June 28, 2015 at 5:39 pm

    im not sure why my cupcakes came out a lot lighter in color then the ones in the pictures  any ideas? 

    Reply

  16. #
    76
    Michelle Mospensposted July 12, 2015 at 1:42 pm

    Hello Sally! May I share one of the cupcake photos on my blog and link back to you? I would love to feature in one of my ‘Friday I’m In Love’ posts! Thank you for your consideration. xo

    Reply

    • Sallyreplied on July 12th, 2015 at 6:25 pm

      Yes that’s fine!

      Reply

      • Michelle Mospensreplied on July 13th, 2015 at 11:00 am

        Thank you so much! xo

  17. #
    77
    Melissaposted July 23, 2015 at 12:20 am

    Could I use a boxed blonde brownie mix? Do you fill the cupcake up more before baking since brownies don’t rise that much?

    Reply

    • Sallyreplied on July 23rd, 2015 at 9:30 am

      Definitely! About 3/4 of the way full.

      Reply

  18. #
    78
    Melissaposted July 23, 2015 at 12:31 pm

    Can you pipe the frosting? Maybe with the large round tip?

    Reply

    • Sallyreplied on July 23rd, 2015 at 12:51 pm

      Definitely! As long as the tip can fit the chocolate chips through.

      Reply

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