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!

brownie cupcakes with cookie dough frosting


There’s also nothing like finishing the day with dense fudgy brownies, cupcakes, and cookie dough.

overview photo of brownie cupcakes with cookie dough frosting

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 cookie dough, but smooth enough to slather onto a cupcake or a graham cracker or a pretzel (try it).

brownie cupcakes with cookie dough frosting

This egg-free cookie dough frosting is made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it– flour is usually baked in a recipe.)

How to Heat Treat Flour

Option 1 – Microwave

  1. You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
  2. Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
  3. Measure the amount of flour you need and use in the recipe, then let it cool completely.

Option 2 – Oven

  1. Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
  2. If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
  3. If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
  4. Measure the amount of flour you need and use in the recipe, then let it cool completely.
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brownie cupcakes with cookie dough frosting

Fudge Brownie Cupcakes with Cookie Dough Frosting

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours
  • Yield: 12 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


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


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 pure vanilla extract
  • 3 large eggs
  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt

Cookie Dough Frosting

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup + 2 Tablespoons (140g) heat-treated all-purpose flour* (spoon & leveled)
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk*
  • 1 cup (180g) mini chocolate chips


  1. Preheat oven to 325°F (163°C). Line 12 muffin tins with baking cups or spray with nonstick spray. Set aside.
  2. Make the brownie cupcakes: 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. Make 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.


  1. Heat Treated Flour: Though raw all-purpose flour is fine to use in the brownie cupcakes since you’re baking them, it’s safest to use heat-treated flour in the frosting. See note/instructions above recipe or purchase it online.
  2. Milk: I used vanilla almond milk, but any dairy or nondairy milk would be fine.
  3. Boxed Mix: 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.
  4. Tip: I find these cupcakes are best served cold. I keep mine in the refrigerator.

Keywords: fudge brownie cupcakes, fudge brownie cupcakes with cookie dough frosting


Comments are closed.

  1. I couldnt wait to make these at home and I LOVED these cupcakes. They are so moist inside and the frosting is to die for.

    1. Hi Noah! You can delete that response I just wrote to you – sent it to the wrong reader! but I am SO glad that you loved these brownie cupcakes! they are one of my favorite cupcakes, no doubt about it. Thanks for letting me know you loved them!

  2. I’m a little confused, the cookie frosting is baked or not?

    1. Hi Andrea – no the frosting is egg-free cookie dough frosting; it is not baked on the cupcake. Frosted on the cupcake after they cool from the oven.

  3. This frosting is delicious! When I eat it I can’t believe it’s frosting and not cookie dough! I added a few drops of yellow food coloring to replace the color lost from not having the egg yolks and a dash of cinnamon to make it taste exactly like my cookie dough 🙂

    1. Hi Kelly! I know, I love this frosting so much. I love your idea of adding cinnamon! I’ll have to try that next time. 🙂 Thanks for letting me know you love it!

  4. Can this recipe be made in a cake pan such as 9×13? Anyone try this?

    1. There is not enough batter for 9×13 – i’d try 9×9 or 8×8 instead. Thanks Lisa!

  5. This icing tasted way to salty for my taste.

    1. Thanks for reporting back! You may always add more sugar to offset the salt.

  6. These cupcakes look amazing! I was just wondering though if i could substitute the unsalted butter (for both the cupcake and frosting) for Margarine? Thanks a bunch! Can’t wait to make these!

    1. Hi Julie! You may certainly substitute Margarine. I’ve never personally tried it before, but a reader of mine has and had success. So I can’t speak from my own experience.

  7. Is the flour in icing plain or self rising?

    1. just plain all-purpose flour

  8. This is probably a REALLY stupid question but how did you frost these to make them look like that? Did you use a frosting bag or just a butter knife (I am a master baker, I know!)? Thank you!!

    1. Hey Lily! I just used a knife.

  9. Diedre R. says:

    I just made these last night (co-worker birthday today!) and they turned out EXTREMELY well! I was using the “toothpick test” for doneness and baked them for 17 minutes before I scrolled down and saw others’ comments about baking time and doneness. I tested them once more, and there was still a little batter on the toothpick, so I pulled them out immediately. They ended up moist and had good flavor, whew!

    I had to make a minimum of 9 cupcakes, so I just made 1.5X batter and 1.5X frosting recipes (i.e., divided each ingredient in 1/2 and then added that to the quantity listed). The amount was absolutely perfect for 12 cupcakes – yay extras! I piled a MILE of frosting on top of those babies and still had about 1 cupcake’s worth of frosting leftover for the hubby to demolish 😉

    Thanks, Sally, for another amazing recipe!

    1. Hey Dierdre! How perfect. 🙂 This is a classic recipe of mine and a reader favorite, too. So glad they were moist and udgy for you. The frosting – oh heavens, it is so good! Thanks for reporting back to me, I appreciate it!

  10. Hey Sally! Yesterday was my friend’s 16th birthday and I tried making these for her but mine turned out like chocolate rocks 🙁 I tested them to see if they were done and the insides were like goo until after I baked them for 10 minutes. What should they be like when they are done baking? Any tips? I know I measured the flour and everything correctly, so I definitely think I over baked them 🙁

    1. Hi Teresa! They would be slightly fudgy, moist, with a few wet crumbs in teh center – like most brownies. It sounds like your oven temperature is off if they middle was straight “goo.” I use an oven thermometer because my oven is almost 20F degrees hotter than what the dial states (it’s a very, very old oven).

      1. okay thanks so much for the tips! I’ll have to try and make them again soon because they just look soooo delish 🙂

  11. Dodie Cason says:

    Made the brownie with cookiedough and sprinkle cupcakes for my nephews birthday party. They both turned out AWESOME!

    1. Both are amazing birthday treats. 🙂 I’m glad they were both a hit! Thanks so much Dodie!

  12. I just made these, filled them with ice cream and froze them but they are soooo good 🙂 definitely saving this recipe 🙂

    1. Love the idea of ice cream with them. Yum!

  13. those sound delish i want one right now i like the cookie dough as frosting

  14. Grace Donohoe says:

    Hi there i am assuming that in the degrees mentioned its in fahrenheit. I’m from australia and when i degrees I assume our degrees could it be possible to put f’s next to them please.

    can’t wait to make these for my sister

    thanks 🙂

    1. Hi Grace – yes, it is Fahrenheit.

  15. I just made these in a mini-muffin pan. I made 3 dozen, baked for 8-9 min and piled them high with the cookie dough frosting. They are great! Can’t wait to serve them at girls’ night tonight. Oh, and I made the mint chocolate chip cupcakes last week and they were a huge hit with my family, even my non-mint loving husband. Thanks!

    1. Heather, I’m so glad you are loving these recent recipes! You chose a couple great ones to make. Thanks for reporting back!

  16. Those look fantastic! I just might have to make some later. Thanks for sharing your recipe.

  17. I love love love your blog! Been trying your recipes and they’re all so yummy!

    Thank you so much for sharing!

    I have a question with this recipe though, is it okay to use Dark Sweet chocolate? How about Semisweet? Should I adjust the sugar when using them? Sadly, I ran out of Biitersweet or Unsweetened chocolate 🙁

    Hope to hear from you! 🙂

    1. Hi Therese! I am so happy that you enjoy my blog and recipes. You could certianly use dark sweet chocolate or semi-sweet. I’ve used semi-sweet before and could hardly notice the extra sweetness. Either of your options would be just fine without making any adjustments to the recipe. Enjoy!

      1. Oh wow that’s great! Thank you so much for your reply. Will try this recipe in a bit.

        Your blog truly inspires me to bake so much goodies and treats for my family. Keep it up 🙂

      2. Thank you Therese. 🙂

  18. I tried these yesterday and they were HEAVENLY!
    Real easy to make and sooo sinfully delicious!
    I did find it a little too sweet to my liking and might reduce the sugar in the brownie mix… hope this doesnt affect the recipe too much!

    Thanks for sharing! I love this site : I have tried a few other recipes but have to say, these were my favorite!

    1. Hi Rish! Reducing the sugar slightly in the brownie won’t be an issue at all. I’m happy you tried them! And a few of my other recipes. Thanks for reporting back!

  19. Melissa kalee says:

    Hi, WOW!! All these pictures of cupcakes seem so delicious, and I want to try them all!! It is easy to make and well explain. I think that I will spend my holidays in the kitchen try to bake all these nice cakes as; Christmas and New Year are near. Thanks for sharing! Keep it up!!

  20. I made these before and they were a hit, but I just made them again and when I took them out to cool the brownie tops sunk in quite a bit. I figure it’s no big deal as I will just cover them with a spoonful of the crazy good frosting, but wondering if there was a way to unsure they are a bit more shapely (sort of like me after I eat all of these haha).

    1. Haha! It sounds like they may have been under baked Molly. Even though you’ve made them before, just 1 minute could make a difference. I would try baking them for a little longer.

  21. Hi Sally! How would you alter this with a boxed brownie mix? Thank you.

    1. Just make the brownies in a cupcake pan instead. I’m unsure of the bake time though. Then, top with frosting after they cool.

      1. it won’t be too brownie ish? sorry I don’t know what term to use. The reason why I want to try this is because for some reason, all the cupcakes I make turned out to be fluffy and airy… I would love it to be dense and heavy. Like pound cake but not that heavy… I hope I make sense. I have tried your death by chocolate but I can’t seem to perfect it… Ihave also tried your fudgy devil’s cake box mix version and boy I love it! but do you think if I refrigerate or freeze, would it be more dense? any suggestions? thank you so much!

  22. I havent made these cupcakes yet but they look heavenly! Thanks so much for posting this recipe: im going to make them for a baking club at school 🙂

  23. Hi Sally, i just tried this recipe, but dunno if ive used self rising flour or ordinary flour… it looks exactly as what uve got in the pic.

    u didnt bake the frosting right, its like raw butter, sugar with flour on it?

    1. No, do not bake the frosting. I used all-purpose flour.

  24. Sally, is it possible to make these using semi-sweet chocolate? I have a ton left over from the holidays. I would think the amount of sugar would need to be adjusted, though. Maybe I’ll just buy the bittersweet….thanks for your input. I can’t wait to receive your cookbook.

    1. Semi-sweet would be just fine. Reduce sugar to 1 cup. Enjoy, Sherry!

  25. I made this today, pretty awesome! I also tried the mint chocolate cupcakes and everyone says they’re their favourite and they can’t wait for me to make more! My boyfriend tried one and then asked me if we really had to share them with other people. (I tried extra mint in the frosting by way of chopped up Andes mints instead of chocolate chips!) Love the recipes!! Thanks a bunch!

    1. Love both cupcakes you tried Alys! Thanks so much for reporting back.

  26. I have this great brownie recipe that everyone loves! If i make the brownie part using my recipe and refridgerate it will they become hard?

    1. Hey Lauren! I’m unsure since I’ve never tried your brownie recipe.

  27. I would love to try this recipe. Only problem: I live in Europe and I have no idea how much grams a cup is. Any chance you could translate the recipe into the metric system? I would be so grateful!

    1. Hi Jolien! I just updated the recipe to include gram measurements for you.

      1. Thank you!!!

  28. I have these cooling right now, they came out looking a bit weird, like they collapsed. They are also kind of wet, though not in a raw batter way. I suspect I used too much chocoate(also used dark chocolate because it’s what I had). I imagine they might be too sweet if I had used bittersweet, but as is, they’re pretty good. I haven’t made the frosting, but already know it will be delicious.

  29. These cupcakes, with the frosting, were a great hit with my family when I served them for a birthday. All I heard was groans of pleasure while they were eaten. Thank you for sharing!!

  30. If I don’t have only hand mixer is that ok??Also it doesn’t have a paddle attachment.

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