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
Scale
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.
