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 (113g) 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 (spooned & leveled)
- 1/4 teaspoon salt
Cookie Dough Frosting
- 1/2 cup (113g) 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* (spooned & leveled)
- 1/2 teaspoon salt
- 1/4 cup (60ml) milk*
- 1 cup (180g) mini chocolate chips
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners or spray with nonstick spray. Set aside.
- 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.
- 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.
- Make the frosting: While the cupcakes are cooling in the pan, make the frosting. With an electric handheld mixer 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
- Special Tools (affiliate links): 12-cup Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Icing Spatula
- 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.
- Milk: I used vanilla almond milk, but any dairy or nondairy milk would be fine.
- 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.
- Tip: I find these cupcakes are best served cold. I keep mine in the refrigerator.