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
Scale
- 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