Fudge Brownie Cupcakes with Cookie Dough Frosting
Where are all my fellow dedicated sweet lovers at?! If you’re looking for some next level excitement in your life—these cupcakes with edible cookie dough frosting will be sure to do it for you! They’re literally one of the best treats I have ever eaten and when I was a runner in Houston, I ate these on the reg. because let’s face it, I ran for treats. You’ll probably never make another brownie or frosting combo again after you sink your teeth into this goodness!
Fudge Brownie Cupcakes with Cookie Dough Frosting
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:
Preheat oven to 325°F (163°C). Line 12 muffin tins with baking cups 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 over-bake the cupcakes.
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.