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

Description

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


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 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

Instructions

  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.

Notes

  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

142 Comments

Comments are closed.

  1. Okay so this frosting is utterly delicious. I’m always struggling to find good recipes. This one is straightforward and gets to the point. It tastes EXACTLY like cookie dough. It’s SO good. Not good. Extravagant. If that’s how you spell it:) that’s how yummy it was. For me I didn’t have to refrigerate which surprised me because I usually have disaster floppy frosting. This one was perfect and firm. I love it!!!

  2. OMG, one bite of these and I was in heaven. Two of my favorite things combined together. Thank you Sally! I made these for my BFF’s birthday and some people even had two!

  3. Just made this last night. Except I used a square baking dishes, as I do not have cupcake tins, I know, odd . It took about. 30-35 minutes.
    Incredibly sweet I must add.
    I put the frosting on when the brownies were slightly warm and it was still really good and didn’t melt off because it’s not really frosting it’s cookie dough. I don’t eat many sweets so that could hinder the fact I can practically feel cavities developing. They’re good cold too.
    My boyfriend said the same thing about sweetness, but our 2 year old loves the brownies. She’s funny.
    Delicious. For personal preferances, I may cut the sugar in the brownies next time.

  4. SweetTooth says:

    Would it taste ok if I left the cookie dough frosting out? I’m afraid to try it as I never have had it before lol. Would the cupcakes on their own be fine?

    1. Yes – they would just be plain brownie cupcakes. Very good.

  5. Love the brownie-cookie combo! one question though- can i substitute the melted chocolate with cocoa powder since that’s what I have on hand.. also, should i remove the butter since im using cocoa powder? thanks sally!

    1. Unfortunately, they are not an even switch. I suggest using a brownie recipe that calls for all cocoa powder. You may bake these brownies as cupcakes, though they will be a little dense and very very fudgy. That’s a good thing! I’m unsure of the exact baking time. https://sallysbakingaddiction.com/2012/12/30/ultimate-fudge-brownies-with-peanut-butter-chips-2/

  6. I know this is an old post, but I absolutely loveeeee these! I’ve made them at least three times in the past month! I especially just love the brownie/cupcake part, it’s utter perfection to me. I was wondering if I could double the recipe or something and bake it in a brownie pan instead of in a cupcake pan? Or would this recipe only work for cupcakes?

    1. You may definitely double the recipe and bake as brownies in a 9×13 pan. About 40-45 minutes bake time (maybe more or less – all ovens vary). Enjoy!

  7. Was told that I excelled myself after making these (have to admit I agree!) My sister has already demanded that I make them again for her birthday which isn’t until September!! Very yummy indeed and lots of cookie dough toping to go around

  8. Am I reading the recipe correctly? For the cupcake it needs 1.25 cup sugar but only .75 cup flour?

    Thx,
    Nipa

    1. Yes. Brownie recipes typically have more sugar than flour to maintain density.

  9. Momina Awan says:

    Omg! They are super amazing! *.* i’m 15 years old and i simply love your recipes :’D super yummy *.* whenever i bake these brownies… My whole family loves them. <3 and i simply would love to thanks you :'D x

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

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

  11. OMG!!!! YUMMMY! Thank you so much!!!

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

  13. 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?

    1. 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.

  14. 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?

    1. 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.

  15. 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.

  16. 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!!

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

      1. 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.

      2. 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

  17. Kelley Johnson says:

    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!

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

  19. 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!

  20. 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

  21. 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.

  22. 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!

    1. 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.

    2. 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.

      1. Bless you!

  23. 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 🙂

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

  25. Michelle Mospens says:

    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

    1. Yes that’s fine!

      1. Michelle Mospens says:

        Thank you so much! xo

      2. Can you substitute with baking cocoa? If so, how much? Thanks!

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

    1. Definitely! About 3/4 of the way full.

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

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

  28. How would subbing in cocoa powder for the baking chocolate turn out? Making these today, trying to avoid having to run to the store 🙂 

    1. Not subs for each other, especially in brownies.

  29. Hi Sally, I substituted the eggs with orgran egg replacer as I am allergic to eggs. I was really excited to make these but unfortunately the batter separated while cooking ( I think that’s what happened ) this happened the last time I made your brownies ! Do you have a suggestion to what I could do next time ??? 
    P.S we loved the frosting and ended up eating it with ice cream instead !
    Thanks Kate 

    1. I’ve never had luck using egg replacer in brownies. Eggs are crucial to the brownie’s structure (and batter!). How about a brownie-like muffin? You can use egg replacer in these.

  30. Surely I would like to try it

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