Thursday, June 7, 2012

Fudge Brownie Cupcakes with Cookie Dough Frosting

Picture Source: Sally's Baking Addiction

I found these cupcakes this morning and new I had to make them right away.  I am so glad I did because I honestly think they are one of them best things I have ever made.  Not only were they really quick and easy but they are so so so amazingly delicious!  I followed the recipe exactly and although it says you can substitute your favorite brownie mix for the brownies, I honestly don't see why you would want to.  The brownies are pretty quick to put together and they really are so tasty.  The cookie dough frosting was really easy too and it tastes just like cookie dough!  I will definitely be making this again.  Next time though I think I will make these in mini muffin tins because they are so rich.  Even I couldn't eat more than a few bites at a time.  The recipe says it makes 10-12 cupcakes, I only got 8 cupcakes out of this recipe.  

Fudge Brownie Cupcakes with Cookie Dough Frosting

  • 1/2 cup (1 stick) butter
  • 3/4 cup packed brown sugar
  • 1/2 cup cocoa powder
  • 1/2 Tbsp vanilla extract
  • 2 eggs
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup all-purpose flour
  • cookie dough frosting (recipe below)
  1. Preheat oven to 375 degrees. Line muffin tin with paper cups.
  2. Melt butter in the microwave in a large microwave safe bowl. Mix in the sugar until smooth and microwave for about 1 minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs.
  3. In a seperate bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add to the wet ingredients and stir until completely combined.
  4. Fill the muffin tins about 2/3 full. Bake in the prepared muffin tin for about 8-10 minutes (mine took a little under 9 minutes). Allow to cool completely before frosting.
*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.
*Depending on how full you fill the muffin tins, you could get anywhere from 8-12 cupcakes. I filled mine about 2/3 full.

Cookie Dough Frosting

makes enough to frost 10-12 cupcakes
  • 1/2 cup (1 stick) butter, softened to room temp
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 4 Tbsp milk (I used vanilla almond milk, but soy or regular would be fine)
  • 1 cup mini chocolate chips
  1. In the bowl of a stand alone mixer with paddle attachment OR using an electric mixer, beat the butter and sugar until creamy.
  2. Add the vanilla and beat well. Stir in the flour and salt until doughy.
  3. Stir in the milk and beat until fluffy. Gently fold in chocolate chips + frost brownie cupcakes.
*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.

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