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
Scale
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.
