If you have a sweet tooth that craves the best of both worlds, then this Brownie Stuffed Cookie Dough Cupcakes Recipe is exactly what you need. Imagine biting into a soft, fudgy brownie center wrapped in a golden, tender cookie dough cupcake, topped with creamy frosting that melts in your mouth. This delightful combination creates a dessert experience that feels both nostalgic and exciting, perfect for any occasion where you want to impress friends or just treat yourself to something extraordinary. Trust me, once you try this recipe, it’ll become a favorite in your baking repertoire!
Ingredients You’ll Need
The magic of this Brownie Stuffed Cookie Dough Cupcakes Recipe lies in its simple yet purposeful ingredients. Each one plays a vital role, from giving the cupcakes their lovely rise and texture to delivering that rich chocolate and buttery sweetness that will make your taste buds sing.
- Brownie Mix: A quick shortcut for fudgy brownie layers, or swap it for your favorite homemade batter for a personal touch.
- All-Purpose Flour: Provides the structure essential for the chewy cookie dough cupcakes.
- Baking Soda: Helps the cupcakes rise beautifully and keeps them tender.
- Salt: Balances sweetness and enhances all the other flavors.
- Unsalted Butter: Gives richness and moisture to both the cookie dough and frosting.
- Brown and Granulated Sugar: Brown sugar adds a deep, molasses flavor, while granulated sugar helps with the perfect texture.
- Vanilla Extract: Adds warmth and depth to every bite.
- Egg: Binds the ingredients and adds softness.
- Chocolate Chips: The ultimate in melty, chocolaty goodness throughout the cupcakes.
- Milk or Heavy Cream: Adjusts dough and frosting consistency for that perfect creamy finish.
- Powdered Sugar: Sweetens and thickens the frosting with a silky texture.
- Optional Toppings: Extra mini chocolate chips or cookie crumbs for an irresistible finishing touch.
How to Make Brownie Stuffed Cookie Dough Cupcakes Recipe
Step 1: Prepare the Brownie Layer
Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Mix your brownie batter according to the box or homemade recipe instructions, then spoon roughly one tablespoon of batter into the base of each liner. The key here is to bake the brownie just until it is slightly set but still soft in the middle, about 8 to 10 minutes, because it will finish baking once the cookie dough is added on top. Let them cool slightly before moving forward.
Step 2: Make the Cookie Dough Cupcake Batter
In a bowl, whisk the all-purpose flour, baking soda, and salt together. In a larger bowl, beat softened unsalted butter with brown and granulated sugar until the mixture is light and fluffy—this creates that dreamy cookie dough texture you adore. Add in the egg and vanilla extract, mixing until smooth, then gradually incorporate the dry ingredients. If the dough feels a bit stiff, add milk a tablespoon at a time until it becomes soft and pliable. Finally, stir in those melty chocolate chips to carry sweetness in every bite.
Step 3: Assemble and Bake the Cupcakes
Once your brownie layer is ready and slightly cooled, scoop 1 to 2 tablespoons of cookie dough onto each brownie base, gently pressing it down to cover the brownie entirely. Fill the cupcake liners with the remaining cookie dough but leave some space at the top for the cupcakes to rise. Bake for 18 to 22 minutes until the cookie dough turns a beautiful golden brown and a toothpick inserted near the center comes out mostly clean, with possibly some fudgy brownie crumbs, which is perfectly fine. Let the cupcakes cool completely in the tin before frosting.
Step 4: Make and Apply the Frosting
While the cupcakes cool, whip up the frosting by beating softened butter until creamy. Gradually add powdered sugar, vanilla extract, heavy cream, and a pinch of salt, beating until you achieve a smooth, light, and fluffy consistency. Adjust the thickness by adding a little more cream if needed. Once cooled, frost the cupcakes generously and optionally decorate with extra mini chocolate chips or cookie crumbs for that extra indulgent look and texture.
How to Serve Brownie Stuffed Cookie Dough Cupcakes Recipe
Garnishes
Enhance your cupcakes’ beauty and flavor with toppings that add just the right touch of flair. Sprinkle extra mini chocolate chips or crushed cookie crumbs on top of the frosting for a delightful crunch and visual appeal that will have everyone reaching for seconds.
Side Dishes
These cupcakes are so rich and satisfying on their own that they pair wonderfully with a scoop of vanilla ice cream or a fresh berry salad. The creaminess of ice cream contrasts nicely with the dense brownie, while berries bring a refreshing burst, balancing the sweetness elegantly.
Creative Ways to Present
Want to wow guests? Arrange your Brownie Stuffed Cookie Dough Cupcakes Recipe on a tiered dessert stand or serve them in little cupcake wrappers with colorful ribbons. For parties, consider creating a cupcake bar with different frosting flavors and toppings so everyone can customize their indulgence. Presentation really makes the experience memorable!
Make Ahead and Storage
Storing Leftovers
To keep these cupcakes fresh and moist, store them in an airtight container at room temperature. They will stay delightful for up to three days, so you can enjoy your baking handiwork without rushing through them in one sitting.
Freezing
If you want to prepare ahead or save extras, these cupcakes freeze beautifully. Wrap them individually or place them in a freezer-safe container with parchment paper between layers. When stored this way, they keep well for up to two months.
Reheating
When you’re ready to enjoy frozen cupcakes, thaw them at room temperature. For a fresh-baked warmth, microwave each cupcake for about 15 seconds. This will soften the brownie center and revive that freshly baked feeling, making each bite heavenly.
FAQs
Can I make the brownies from scratch for this Brownie Stuffed Cookie Dough Cupcakes Recipe?
Absolutely! Using a homemade brownie batter adds a personal touch and can enhance flavor, but using a boxed mix is a convenient and delicious way to go.
Is it safe to eat the cookie dough layer raw before baking?
This recipe is designed to bake the cookie dough fully on top of the brownie layer, so it’s best to wait until it’s completely baked for safety and taste.
Can I use different types of chocolate chips in this recipe?
Yes! Feel free to experiment with milk, dark, white chocolate chips, or even add peanut butter chips or nuts for added texture and flavor.
What can I substitute for heavy cream in the frosting?
Milk works well as a substitute to adjust the frosting consistency if you don’t have heavy cream on hand, although heavy cream will give a richer result.
How do I prevent the cupcakes from drying out?
Be careful not to overbake, and always store cupcakes in an airtight container. Adding the brownie layer helps keep them moist, making these extra indulgent cupcakes naturally less prone to dryness.
Final Thoughts
These Brownie Stuffed Cookie Dough Cupcakes Recipe perfectly blend two beloved desserts into one extraordinary treat. Every bite offers layers of flavor and texture that feel like a cozy hug from your oven. I promise once you make them, you’ll want to bake them again and again, sharing the joy of this delicious creation with friends and family. So, grab your ingredients, get baking, and enjoy the warm smiles these cupcakes bring!
Print
Brownie Stuffed Cookie Dough Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Delight in these Brownie Stuffed Cookie Dough Cupcakes, a decadent dessert combining fudgy brownie bottoms topped with soft, chocolate chip-studded cookie dough cupcakes and finished with creamy vanilla frosting. Perfect for parties or a sweet treat, these cupcakes offer a delicious double-layered chocolate experience with a rich frosting topping.
Ingredients
Brownie Layer
- 1 box brownie mix (plus ingredients required on the box, usually eggs, oil, and water) or about 1 ½ cups homemade brownie batter
Cookie Dough Cupcake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups chocolate chips (mini or regular)
- 2 tablespoons milk (optional, for dough consistency)
Frosting
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk)
- Pinch of salt
Optional Toppings
- Extra mini chocolate chips
- Cookie crumbs
Instructions
- Prepare the Brownie Layer: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Make the brownie batter as directed by the box or recipe and spoon about 1 tablespoon into the bottom of each cupcake liner.
- Partially Bake Brownie Base: Bake for 8-10 minutes until slightly set but still soft in the center. This allows the brownie to finish cooking under the cookie dough layer. Remove and let cool slightly.
- Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt until combined.
- Cream Butter and Sugars: In a separate large bowl, beat softened butter with brown and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix until just combined. Add milk tablespoon by tablespoon if the dough feels too dry, aiming for a soft cookie dough consistency.
- Fold in Chocolate Chips: Stir the chocolate chips evenly into the cookie dough mixture.
- Assemble Cupcakes: Once the brownie layer has cooled slightly, scoop 1-2 tablespoons of cookie dough onto each brownie base, pressing gently to cover it, then fill the liners with the remaining cookie dough, leaving some space at the top.
- Bake Combined Cupcakes: Bake for 18-22 minutes until the cookie dough is golden brown and a toothpick inserted in the center comes out mostly clean with some fudgy brownie crumbs.
- Cool the Cupcakes: Allow the cupcakes to cool completely in the tin before frosting to prevent melting.
- Make the Frosting: Beat softened butter until creamy. Gradually add powdered sugar, vanilla, heavy cream, and a pinch of salt, beating until smooth and fluffy, about 3-4 minutes. Adjust consistency by adding more cream if needed.
- Frost the Cupcakes: Once completely cooled, pipe or spread the frosting on each cupcake.
- Optional Garnish: Sprinkle extra mini chocolate chips, cookie crumbs, or sprinkles on top for added texture and visual appeal.
- Serve and Store: Serve immediately or store in an airtight container at room temperature for up to 3 days.
Notes
- The brownie base is partially baked to ensure a fudgy center after assembly.
- If the cookie dough is too dry, add milk slowly to reach the ideal texture for easy spreading.
- Use cupcake liners to prevent sticking and for easier removal.
- Frost cupcakes only after they have completely cooled to avoid melting the frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days for best freshness.
- You can substitute heavy cream with milk in the frosting if preferred.
- For a gluten-free version, use a gluten-free brownie mix and substitute the all-purpose flour in the cookie dough with gluten-free flour blend.
