Oh, you guys—these Brownie Stuffed Cookie Dough Cupcakes are a game-changer! Picture this: a rich, gooey brownie nestled inside a soft, chewy cookie dough cupcake. It’s like all your favorite treats came together for a glorious mash-up that’s about to become your new obsession. These cupcakes are the perfect balance of sweet, chocolatey, and just a little bit indulgent. The best part? They’re surprisingly easy to make and guaranteed to wow your friends, family, or yourself on a cozy night in. Trust me, you’ll never look at cupcakes the same way again after trying these.
Why You’ll Love Brownie Stuffed Cookie Dough Cupcakes
Here’s why these cupcakes are going to be your new go-to dessert:
The Best of Both Worlds: Who doesn’t love a good brownie and a chewy cookie dough? Now you don’t have to choose between them—because these cupcakes give you both in every single bite.
Rich & Decadent: The brownie adds that fudgy, chocolatey richness that pairs perfectly with the sweet, soft cookie dough base. It’s dessert heaven, plain and simple.
Perfect for Any Occasion: Whether you’re hosting a party, having a family dinner, or just in the mood for something sweet, these cupcakes are a guaranteed hit.
Fun to Make: The process of stuffing brownie batter into cookie dough is a little playful and exciting. It’s like a dessert project that’s just as fun to bake as it is to eat.
Make-Ahead Friendly: You can prep these ahead of time, so they’re perfect for busy days when you want to enjoy something homemade without all the hassle.
Ingredients
For the Brownie Layer:
- All-Purpose Flour: The base for a soft, chewy brownie. This helps give the brownie the right texture.
- Cocoa Powder: Adds the rich, chocolatey flavor to the brownie layer.
- Butter: Melted butter ensures the brownie is rich and gooey.
- Sugar: Sweetens up the brownie batter and gives it that perfect crust.
- Eggs: Adds structure to the brownie and keeps it fudgy.
- Vanilla Extract: A touch of vanilla enhances the chocolate flavor.
- Baking Powder: Helps the brownie rise just a bit.
- Salt: A pinch of salt helps balance out the sweetness.
For the Cookie Dough Cupcake Base:
- All-Purpose Flour: The main structure of the cookie dough.
- Butter: Softened butter adds richness and moisture to the cupcake base.
- Brown Sugar: Brown sugar gives the cookie dough that chewy, caramel-like flavor.
- Granulated Sugar: Adds sweetness to the dough.
- Eggs: Eggs help bind the dough together.
- Vanilla Extract: The familiar comforting flavor that brings everything together.
- Baking Soda: Helps the dough rise and become fluffy in the oven.
- Chocolate Chips: Semi-sweet chocolate chips that melt perfectly inside the cookie dough.
- Salt: Enhances the sweetness of the cookie dough.
(Note: Specific measurements are provided in the recipe card above.)
Instructions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners, and lightly grease them to ensure your cupcakes don’t stick. - Make the Brownie Batter
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, melt the butter and mix it with the sugar until smooth. Add the eggs and vanilla extract, stirring until combined. Gradually mix in the dry ingredients and stir until smooth. Set aside while you prepare the cookie dough. - Make the Cookie Dough
In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs and vanilla extract and beat until combined. Slowly add the flour, baking soda, and salt, mixing until just combined. Fold in the chocolate chips until evenly distributed. - Assemble the Cupcakes
Scoop about 1 tablespoon of cookie dough into each cupcake liner to form the base layer. Then, scoop about 1 tablespoon of brownie batter and drop it in the center of the cookie dough. Top with another tablespoon of cookie dough, covering the brownie completely. Be sure to leave a little room at the top of each liner for the cupcakes to rise. - Bake to Perfection
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs). Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. - Serve & Enjoy
These cupcakes are best enjoyed the day they’re made, but they’ll last for 2-3 days in an airtight container. Serve them at your next gathering or keep them all to yourself—either way, they’ll be a big hit!
Nutrition Facts
Servings: 12 cupcakes
Calories per serving: ~320
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
Sodium: 135mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 28g
Protein: 3g
Preparation Time
Prep Time: 20 minutes
Cook Time: 18-20 minutes
Total Time: 40-45 minutes
How to Serve Brownie Stuffed Cookie Dough Cupcakes
- With a Glass of Milk: These cupcakes pair perfectly with a cold glass of milk—nothing beats the combo of rich brownie and cookie dough with creamy milk!
- For Special Occasions: These cupcakes are a showstopper at birthday parties, potlucks, or family gatherings.
- After Dinner: Enjoy one (or two!) as the perfect sweet treat after a delicious dinner.
Additional Tips
- Customize the Chocolate: Feel free to mix in some white chocolate chips, peanut butter chips, or even chopped-up candy bars for added flavor.
- Make Mini Cupcakes: Want bite-sized versions? Use a mini muffin tin and adjust the baking time to 10-12 minutes.
- Cookie Dough Bites: You can freeze the cookie dough and brownie batter separately for future use, so you can whip up a batch of these cupcakes any time the craving hits.
FAQ Section
Q1: Can I use store-bought brownie mix?
A1: Sure! If you’re short on time, you can use a box of brownie mix. Just follow the instructions for the brownie layer, and then proceed with the cookie dough part of the recipe.
Q2: Can I freeze these cupcakes?
A2: Yes! You can freeze the cupcakes after they’ve cooled. Just wrap them in plastic wrap or place them in an airtight container, and freeze for up to 3 months. Let them thaw before serving.
Q3: Can I make these cupcakes without chocolate chips?
A3: Absolutely! If you prefer, you can leave the chocolate chips out or replace them with chopped nuts, toffee bits, or another mix-in of your choice.
Q4: Can I make these cupcakes gluten-free?
A4: Yes! You can substitute the flour with a gluten-free flour blend. Make sure to check the measurements on the package for best results.
Q5: What other fillings could I use instead of brownie batter?
A5: You could try using cookie butter, Nutella, peanut butter, or even cheesecake filling for a different twist on these cupcakes!
Q6: How do I store these cupcakes?
A6: Store the cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them if you prefer.
Q7: Can I use margarine instead of butter?
A7: You can substitute margarine for butter, but the texture and flavor may be slightly different. Butter works best for a rich flavor.
Q8: How do I prevent the cookie dough from spreading too much?
A8: Make sure the cookie dough is chilled before adding it to the cupcakes to prevent it from spreading too much during baking.
Q9: How can I make the brownie layer fudgier?
A9: You can increase the amount of butter in the brownie batter slightly for an even fudgier texture. Just be careful not to add too much to keep the balance between the layers.
Q10: Can I add frosting to these cupcakes?
A10: While these cupcakes are already loaded with flavor, if you want to add frosting, a chocolate buttercream or cream cheese frosting would complement them perfectly!
Conclusion
These Brownie Stuffed Cookie Dough Cupcakes are truly the best of both worlds! With gooey brownie goodness hidden inside soft, chewy cookie dough, every bite is a little piece of dessert heaven. Whether you’re making them for a special occasion or just indulging in a sweet treat, these cupcakes are sure to satisfy your cravings. Go ahead, take the plunge into this indulgent combo—you won’t regret it!
Print
Brownie Stuffed Cookie Dough Cupcakes
- Total Time: 55 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Brownie Stuffed Cookie Dough Cupcakes combine two beloved desserts in one decadent treat! A gooey, fudgy brownie is tucked inside a soft cookie dough cupcake and topped with a light, sweet frosting. The best of both worlds in every bite—chocolate, cookie, and cupcake, all together! Perfect for a special occasion or when you need an indulgent dessert!
Ingredients
- For the Brownie Layer:
- 1 box brownie mix (plus ingredients required on the box, usually eggs, oil, and water)
- Or, you can use your favorite homemade brownie recipe (about 1 ½ cups batter)
For the 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)
For the 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 Garnish:
- Extra mini chocolate chips or cookie crumbs for topping
Instructions
- Prepare the Brownie Layer:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the brownie batter according to the box instructions or your homemade recipe.
- Spoon a small amount of brownie batter into the bottom of each cupcake liner, just enough to cover the base (about 1 tablespoon).
- Bake for 8-10 minutes or until slightly set but still soft in the middle. The brownie should not be fully baked at this stage as it will finish cooking when the cookie dough is added. Remove from the oven and let them cool slightly.
- Prepare the Cookie Dough Cupcake:
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough seems too dry, add milk 1 tablespoon at a time until it reaches a soft dough consistency.
- Stir in the chocolate chips.
- Assemble the Cupcakes:
- Once the brownie layer has cooled slightly, scoop about 1-2 tablespoons of cookie dough and place it on top of the brownie in each cupcake liner, pressing it gently down to cover the brownie.
- Fill the cupcake liners with the remaining cookie dough, leaving a little room at the top (the cupcakes will rise as they bake).
- Bake the cupcakes for 18-22 minutes, or until the cookie dough is golden brown and a toothpick inserted into the center comes out clean (it may have a bit of fudgy brownie, which is okay).
- Allow the cupcakes to cool completely in the tin before frosting.
- Make the Frosting:
- While the cupcakes are cooling, make the frosting by beating the softened butter until creamy.
- Gradually add the powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Beat until smooth and fluffy, about 3-4 minutes.
- If the frosting is too thick, add more heavy cream, a little at a time, until the desired consistency is achieved.
- Frost the Cupcakes:
- Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake.
- Optional: Garnish with extra mini chocolate chips, cookie crumbs, or sprinkles for an extra touch of indulgence.
- Serve:
- Serve immediately or store the cupcakes in an airtight container at room temperature for up to 3 days.
Notes
- You can use store-bought brownie mix or homemade brownies for this recipe. If using a mix, be sure to follow the instructions for adding eggs, oil, and water.
- If you want a stronger cookie dough flavor, you can add a teaspoon of milk and increase the vanilla extract.
- For a more indulgent twist, drizzle melted chocolate over the frosting or add a scoop of vanilla ice cream on top before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: (1 cupcake)
- Calories: 400
- Sugar: 32g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4 g
- Cholesterol: 40mg