Fudge Brownie Cupcakes with Cookie Dough Frosting Recipe
Fudgy homemade brownie cupcakes topped with a creamy cookie dough frosting studded with mini chocolate chips. This indulgent dessert is rich, moist, and perfect for chocolate lovers, combining the best of fudgy brownies and classic cookie dough in a single cupcake. Ideal for parties, celebrations, or whenever you need a decadent treat to satisfy your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Cupcakes
- 4 ounces (113g) unsweetened or bittersweet chocolate, chopped
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into cubes
- 1 and 1/4 cups (250g) granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
Cookie Dough Frosting
- 1/2 cup (8 Tbsp; 113g) 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 (spooned & leveled)
- 1/2 teaspoon salt
- 1/4 cup (60ml) milk (e.g. vanilla almond milk or any dairy/nondairy milk)
- 1 cup (180g) mini chocolate chips
Instructions
- Preheat and prepare pan: Preheat oven to 325°F (163°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. Set aside.
- Make the brownie cupcakes: Melt the chopped chocolate and 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 granulated sugar, then vanilla extract. Add eggs one at a time, mixing well after each addition. Gently mix in the flour and salt until just combined.
- Bake the cupcakes: Divide the batter evenly among the muffin cups. Bake for 20–23 minutes (22 minutes recommended). A toothpick inserted into the center should come out with moist crumbs; avoid overbaking. Allow cupcakes to cool in the pan.
- Make the cookie dough frosting: While the cupcakes cool, use an electric mixer to cream the softened butter and brown sugar at medium speed. Add vanilla extract and beat well. Add heat-treated flour and salt, stirring until dough-like. Pour in milk and beat until fluffy. Gently fold in mini chocolate chips.
- Frost the cupcakes: Once cupcakes are fully cooled, frost them generously with the cookie dough frosting. For best results, keep cupcakes refrigerated and serve cold.
Notes
- Special Tools: 12-count muffin pan, cupcake liners, electric mixer (handheld or stand), mixing bowls, spatula.
- Heat-treated flour: Use heat-treated flour in the frosting to ensure safety since it is not baked. You can heat-treat flour yourself or purchase it online.
- Milk: Vanilla almond milk or any dairy/nondairy milk works well in the frosting.
- Shortcut: You can use boxed brownie mix for the cupcakes, but adjust the frosting quantity accordingly as this recipe’s frosting is suited for about 10-12 cupcakes.
- Storage: These cupcakes are best served cold and stored in the refrigerator to keep frosting firm and fresh.
