The Brownie Stuffed Cookie Dough Cupcakes Recipe is a mouthwatering, indulgent treat that combines two of the best desserts into one show-stopping cupcake. Imagine biting into a soft, fudgy brownie center wrapped in tender, golden cookie dough, all crowned with creamy, rich frosting. This delightful dessert is perfect for impressing guests or simply satisfying your sweet tooth at home. Whether you’re a brownie lover, a cookie fanatic, or both, this recipe offers layers of flavor and texture that will keep you coming back for more. Let’s dive into this scrumptious adventure!
Ingredients You’ll Need
Gathering the right ingredients for the Brownie Stuffed Cookie Dough Cupcakes Recipe is surprisingly simple, yet each plays an essential role in creating that perfect balance of flavors and textures. From the fudgy brownie base to the soft cookie dough topping, and finally the creamy frosting, these components are the heart and soul of this dessert.
- Brownie mix: Choose your favorite box mix or homemade batter to ensure a rich, chocolatey base.
- All-purpose flour: The foundation for the cookie dough, offering structure and softness.
- Baking soda: Helps the cookie dough rise and become delightfully tender.
- Salt: Enhances all the sweet flavors and balances the richness.
- Unsalted butter: Needed twice—once in the cookie dough and once for the frosting—for lush creaminess.
- Brown sugar: Adds moistness and a hint of caramel flavor to the cookie dough.
- Granulated sugar: Contributes to that classic cookie crunch and sweetness.
- Vanilla extract: A little drop of warmth and aroma in both dough and frosting.
- Large egg: Binds the cookie dough to perfect chewiness and structure.
- Chocolate chips: Mini or regular size, for pockets of melty chocolate delight.
- Milk (optional): Adjusts the dough’s consistency if needed for softness.
- Powdered sugar: For the frosting, contributing sweetness and smooth texture.
- Heavy cream: Creates a luscious, fluffy frosting with a velvety finish.
- Pinch of salt: Balances the frosting’s sweetness perfectly.
- Extra mini chocolate chips or cookie crumbs: Optional garnishes for that final wow factor.
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 lining a 12-cup muffin tin with cupcake liners. Prepare the brownie batter according to your chosen recipe—whether a box mix or homemade—and spoon about one tablespoon of batter into the bottom of each liner. Bake just long enough (8-10 minutes) so the bottom sets but remains soft in the center. This slight underbaking keeps the brownie fudgy once encased in the cookie dough.
Step 2: Make the Cookie Dough Cupcake Batter
While the brownies cool, whisk together the flour, baking soda, and salt in a bowl. In another large bowl, cream the softened butter with both sugars until light and fluffy. Beat in the egg and vanilla until smooth, then gradually mix in the dry ingredients. Adjust the dough with a little milk if it feels too dry, and fold in the chocolate chips for sweet bursts of melted joy.
Step 3: Assemble the Cupcakes
Once the brownie bases have cooled slightly, scoop 1-2 tablespoons of cookie dough on top of each brownie layer in the liners. Gently press down to cover the brownie, and then top with more cookie dough, filling each liner but leaving space at the top since the cupcakes will rise during baking. Pop them into the oven for 18-22 minutes until the cookie dough is golden on top and a toothpick inserted comes out mostly clean, with just a bit of fudgy brownie in the center—pure perfection.
Step 4: Create the Frosting and Finish
While the cupcakes cool completely, whip the softened butter until creamy. Slowly add powdered sugar, vanilla, heavy cream, and a pinch of salt, beating until the frosting is smooth and fluffy. If it’s too thick, add cream little by little until you reach that perfect spreadable texture. Frost each cupcake generously, then sprinkle with extra mini chocolate chips or cookie crumbs if you want that extra touch of decadence.
How to Serve Brownie Stuffed Cookie Dough Cupcakes Recipe
Garnishes
A sprinkle of mini chocolate chips or crushed cookie crumbs atop the frosting elevates the presentation and adds texture. You could also try a drizzle of melted chocolate or a pinch of flaky sea salt for a sophisticated contrast to sweet flavors.
Side Dishes
These cupcakes shine on their own but pair beautifully with a scoop of vanilla ice cream, a simple glass of cold milk, or even a rich espresso for a perfect dessert experience that’s balanced and delightful.
Creative Ways to Present
Serve these cupcakes in decorative liners or atop a rustic wooden board surrounded by fresh berries. Another fun idea is to turn them into cupcake towers for parties or stack them with colorful sprinkles for a festive look that screams celebration.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Brownie Stuffed Cookie Dough Cupcakes in an airtight container at room temperature for up to three days. This helps the frosting stay fresh and the cupcake tender without drying out.
Freezing
You can freeze unfrosted cupcakes for up to two months by wrapping them individually in plastic wrap and then placing them in a freezer-safe container. Frost after thawing for best texture and freshness.
Reheating
If you’d like your cupcakes warm, gently heat them in the microwave for 10-15 seconds. Avoid overheating to prevent drying out the soft cookie and brownie layers. The flavor is just as heavenly warm as it is cool!
FAQs
Can I use a homemade brownie recipe instead of a box mix?
Absolutely! Homemade brownie batter works wonderfully and allows you to customize the richness and sweetness to your preference. Just use about 1 ½ cups of batter to match the recipe’s quantity.
Is it safe to eat the cookie dough in this recipe?
Yes, since the dough is baked into cupcakes, there’s no raw flour or raw egg risk. The recipe calls for baking soda and no raw eggs in the dough, making it safe and delicious once cooked.
Can I substitute the chocolate chips with nuts or other mix-ins?
Definitely! Feel free to swap chocolate chips with chopped nuts, white chocolate chips, or even dried fruit for creative variations. Just make sure your mix-ins complement both the brownie and cookie dough flavors.
How do I know when the cupcakes are done baking?
Look for golden brown cookie dough on top and test with a toothpick inserted in the center—it should come out clean or with just a few moist crumbs. Some fudgy brownie bits may stick to the toothpick; that’s perfectly fine.
Can I make these cupcakes dairy-free or vegan?
With a few ingredient swaps like plant-based butter, dairy-free chocolate chips, and flaxseed eggs, you can convert this recipe to vegan and dairy-free varieties. Just be mindful of adjustments to baking times and dough consistency.
Final Thoughts
If you’ve been searching for an irresistible treat that combines the best of brownies and cookies into a fun cupcake form, the Brownie Stuffed Cookie Dough Cupcakes Recipe is your new go-to. It’s a delicious adventure with every bite and perfect for sharing with family or friends. Don’t hesitate to try this recipe soon—you’ll be amazed at how this creative twist can brighten up any day or special occasion!
Print
Brownie Stuffed Cookie Dough Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Brownie Stuffed Cookie Dough Cupcakes combine the rich, fudgy texture of brownies with soft, chocolate chip cookie dough topped with a creamy vanilla frosting. This decadent dessert offers a delightful contrast of flavors and textures in a single cupcake, perfect for parties or indulgent treats.
Ingredients
Brownie Layer
- 1 box brownie mix (plus ingredients required on the box, usually eggs, oil, and water) or 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
- Extra mini chocolate chips or cookie crumbs for topping (optional)
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: Prepare the brownie batter according to the box instructions or your homemade recipe.
- Fill Muffin Liners with Brownie Batter: Spoon about 1 tablespoon of brownie batter into the bottom of each cupcake liner to cover the base.
- Partially Bake Brownie Layer: Bake for 8-10 minutes until set but still soft in the center. Do not fully bake as it will continue cooking later. Let cool slightly.
- Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Mix in egg and vanilla extract until smooth.
- Combine Dry and Wet Ingredients: Gradually add dry ingredients to the wet mixture and mix until just combined. Add milk if dough is too dry, until it reaches a soft dough consistency.
- Stir in Chocolate Chips: Fold in chocolate chips evenly into the dough.
- Assemble Cupcakes: Place 1-2 tablespoons of cookie dough on top of the brownie layer in each liner, pressing gently to cover the brownie.
- Fill with Remaining Cookie Dough: Add remaining cookie dough to each liner, leaving space at the top for rising.
- Bake Full Cupcakes: Bake for 18-22 minutes until cookie dough is golden and a toothpick comes out mostly clean with fudgy brownie residue.
- Cool Cupcakes: Let cupcakes cool completely in the tin.
- Make Frosting: Beat softened butter until creamy, then gradually add powdered sugar, vanilla, heavy cream, and salt. Beat until smooth and fluffy, about 3-4 minutes. Adjust consistency with extra cream if needed.
- Frost the Cupcakes: Once cooled, pipe or spread frosting on each cupcake.
- Add Toppings: Optional: Garnish with extra mini chocolate chips or cookie crumbs for added appeal.
- Serve or Store: Serve immediately or store in an airtight container at room temperature for up to 3 days.
Notes
- Partially baking the brownie layer ensures a fudgy center after baking with cookie dough.
- If your cookie dough is too dry, add milk gradually to achieve proper consistency.
- Use cupcake liners to prevent sticking and for easy removal.
- Store cupcakes in an airtight container to maintain freshness.
- The frosting can be adjusted for consistency by adding more heavy cream or milk as needed.
- For a richer brownie flavor, use a homemade brownie recipe.
