I’m sharing Chocolate Brownie Cupcakes with cookie dough frosting and a clever hidden twist that will make you curious to read on.

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I never expected a cupcake to cause second thoughts, but these Brownie Cupcakes With Frosting do. I start with semisweet chocolate melted into unsalted butter to build a fudgy, almost illegal brownie base.

Then I pile on a reckless swirl of cookie dough frosting that fights for your attention. Call them Cookie Dough Frosting Cupcakes if you want to sound fancy, but the truth is every bite has that sharp chewy edge against soft chocolate, and somehow it leaves you smiling with crumbs on your face.

Theyre messy, slightly wrong, and totally worth it.

Ingredients

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Unsalted butter: adds rich mouthfeel, provides fat for fudgy texture, not healthy.
Semisweet chocolate: gives deep chocolate flavor, adds antioxidants, still high in sugar and fat.
Eggs: bind and add protein, lend structure and moisture, they make batter richer.
Cocoa powder: boosts chocolate intensity and bitterness, low fat, mostly carbs, slightly bitter.
All purpose flour: gives structure and chew, mostly carbs, some protein.
Brown sugar: gives sweetness and a slight molasses note, adds moisture, mostly empty carbs.
Powdered sugar: ultra fine sweetener for frosting, dissolves instantly, pure simple carbs.
Mini chocolate chips: tiny pockets of chocolate, give texture and bursts of extra sweetness.

Ingredient Quantities

For the brownie cupcakes:

1/2 cup (115g) unsalted butter

4 oz (115g) semisweet chocolate, chopped

3/4 cup (150g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup (25g) unsweetened cocoa powder

1/3 cup (40g) all purpose flour

1/4 teaspoon fine sea salt

1/2 cup mini chocolate chips (optional)

For the cookie dough frosting:

1/2 cup (113g) unsalted butter, softened

1/2 cup packed light brown sugar

1/4 cup (50g) granulated sugar

1 teaspoon vanilla extract

1 cup (120g) heat treated all purpose flour

1 1/2 cups (180g) powdered sugar

2 tablespoons milk or heavy cream

1/4 teaspoon fine sea salt

3/4 cup mini chocolate chips

How to Make this

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1. Preheat oven to 350F (175C). Line a 12-cup muffin tin with liners or grease the cups. While oven warms, spread 1 cup of the all purpose flour for the frosting on a baking sheet and bake 5 to 7 minutes to heat treat it until lightly toasted or 160F if you have a thermometer, then set aside to cool. This kills raw flour bacteria, don’t skip it.

2. Melt 1/2 cup (115g) unsalted butter with 4 oz (115g) chopped semisweet chocolate in a heatproof bowl set over barely simmering water or in 20-30 second bursts in the microwave, stirring until smooth. Let cool a minute so it wont cook the eggs.

3. In a bowl whisk 3/4 cup (150g) granulated sugar with 2 large eggs and 1 teaspoon vanilla until glossy and a bit thick, then slowly whisk in the melted chocolate mixture until combined.

4. Sift or stir together 1/4 cup (25g) unsweetened cocoa powder, 1/3 cup (40g) all purpose flour and 1/4 teaspoon fine sea salt. Fold these dry ingredients into the chocolate mixture just until no streaks remain, don’t overmix or you’ll lose fudginess.

5. Fold in 1/2 cup mini chocolate chips if using. Spoon batter into prepared cups about 3/4 full (they won’t rise huge) and bake 18 to 22 minutes, cupcakes should be set at the edges and slightly soft in the center. Toothpick will come out with a few moist crumbs not wet batter.

6. Cool cupcakes in the pan 5 to 10 minutes then transfer to a wire rack to cool completely before frosting, otherwise the frosting will melt and slide off.

7. Make the cookie dough frosting: beat 1/2 cup (113g) softened unsalted butter with 1/2 cup packed light brown sugar and 1/4 cup (50g) granulated sugar until light and fluffy. Add 1 teaspoon vanilla, then add the cooled heat treated 1 cup (120g) flour and 1 1/2 cups (180g) powdered sugar alternating with up to 2 tablespoons milk or heavy cream until you get a spreadable consistency. Stir in 1/4 teaspoon fine sea salt and fold in 3/4 cup mini chocolate chips. If it’s too soft chill 10 minutes, too stiff add a splash more milk.

8. Pipe or spread the cookie dough frosting onto fully cooled brownie cupcakes. Press a few extra mini chips on top for looks. If you want cleaner slices chill the cupcakes 15 to 30 minutes first.

9. Store in an airtight container in the fridge for up to 3 days or at room temp a day if it’s not too warm. Bring to room temp before serving for the best soft, gooey texture.

Equipment Needed

1. Oven (preheat to 350F / 175C)
2. 12-cup muffin tin with liners or nonstick spray
3. Baking sheet (for heat-treating the flour)
4. Heatproof bowl plus a small saucepan for a double boiler, or a microwave-safe bowl
5. Measuring cups and spoons (including a 1/4 tsp and 1 cup measure)
6. Two mixing bowls (one for wet, one for dry) and a whisk
7. Rubber spatula and a wooden spoon or sturdy spoon for folding
8. Electric hand mixer or stand mixer (for the cookie-dough frosting) or a strong whisk if you dont have one
9. Wire cooling rack, plus a toothpick or cake tester and a cookie scoop or tablespoon for portioning batter

FAQ

Is the cookie dough frosting safe to eat raw since it has uncooked flour? A: Yes if you heat treat the flour first. Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes, stirring once, or microwave in 30 second bursts stirring between until it reaches 165°F. Let it cool before using. That kills bacteria, so the frosting is safe to eat.

Can I use regular chocolate chips instead of mini chips, or omit them? A: You can use regular chips but they’ll be chunkier, and they might sink a little into the brownie batter. Omitting them is totally fine, the cupcakes are still rich and chocolatey. To keep chips from sinking, toss them in a tablespoon of flour before folding in or sprinkle them on top after baking.

How do I get fudgier brownie cupcakes? A: Don’t overbake. Bake until a toothpick comes out with a few moist crumbs not dry. You can also cut the flour by a tablespoon for a denser result, or add a tablespoon of espresso or strong coffee to boost chocolate flavor without making them bitter.

What’s the easiest way to melt the chocolate for the brownie batter without burning it? A: Use a double boiler or microwave in 20 second bursts, stirring well after each burst. Stop when mostly melted and stir until smooth. Overheating makes chocolate grainy so go slow.

How should I store or freeze these cupcakes? A: Room temp in an airtight container for up to 2 days, or in the fridge up to 5 days. To freeze, remove frosting and freeze cupcakes on a tray then bag them for up to 3 months. For frosted cupcakes freeze on a tray until firm, then wrap individually in plastic and freeze up to 2 months. Thaw in fridge overnight then bring to room temp before serving.

My frosting is too soft to pipe, what do I do? A: Chill it for 15 to 30 minutes so it firms up, or add a little more powdered sugar 1 tablespoon at a time till you get pipeable stiffness. If it gets too stiff, stir in a teaspoon of milk at a time. Also using cold butter makes piping harder so room temp butter is best.

Brownie Cupcakes With Cookie Dough Frosting Recipe Substitutions and Variations

Unsalted butter (1/2 cup): swap 1:1 with solid coconut oil or vegan stick butter — will work for both cupcakes and frosting, but expect a slight coconut flavor and the frosting may be softer so chill before piping.
Semisweet chocolate (4 oz): use dark or milk chocolate 1:1 by weight, or chocolate chips instead — same melting behavior, just a little different sweetness.
Eggs (2 large): replace each with a flax “egg” (1 tbsp ground flax + 3 tbsp water, wait 5 min) or 1/4 cup applesauce — brownies might be a touch denser and more moist, but they still set up fine.
Heat treated all purpose flour (for frosting): use almond flour or oat flour (made by pulsing oats) 1:1, or buy pre-toasted/heat-treated flour — almond gives a nuttier, firmer frosting, oat is milder. Dont skip heat treatment if you use raw all purpose flour.

Pro Tips

– Melt chocolate and butter gently in short microwave bursts or over barely simmering water, then stop when most is melted and stir to finish. Let it cool a bit before mixing with eggs so you dont end up with scrambled eggs in the batter.

– Err on the side of slight underbake for a fudgier center. Look for set edges and a few moist crumbs on a toothpick. Cool the cupcakes in the tin a few minutes, then move to a rack so they stop cooking from residual heat.

– Always heat treat the flour for the cookie dough frosting. If you forget the oven, toast it in a dry skillet or use commercially heat treated flour. Chill the frosting briefly if it gets too soft for piping, and add milk sparingly until you reach the right spreadable consistency.

– Small tweaks make a big difference: beat the butter and sugars long enough until light and fluffy so the frosting isnt gritty, fold chips in at the end so they stay intact, and sprinkle a tiny pinch of coarse salt on top to lift the chocolate flavor.

Brownie Cupcakes With Cookie Dough Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing Chocolate Brownie Cupcakes with cookie dough frosting and a clever hidden twist that will make you curious to read on.

Servings

servings

Calories

499

kcal

Equipment: 1. Oven (preheat to 350F / 175C)
2. 12-cup muffin tin with liners or nonstick spray
3. Baking sheet (for heat-treating the flour)
4. Heatproof bowl plus a small saucepan for a double boiler, or a microwave-safe bowl
5. Measuring cups and spoons (including a 1/4 tsp and 1 cup measure)
6. Two mixing bowls (one for wet, one for dry) and a whisk
7. Rubber spatula and a wooden spoon or sturdy spoon for folding
8. Electric hand mixer or stand mixer (for the cookie-dough frosting) or a strong whisk if you dont have one
9. Wire cooling rack, plus a toothpick or cake tester and a cookie scoop or tablespoon for portioning batter

Ingredients

For the brownie cupcakes:
1/2 cup (115g) unsalted butter
4 oz (115g) semisweet chocolate, chopped
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup (25g) unsweetened cocoa powder
1/3 cup (40g) all purpose flour
1/4 teaspoon fine sea salt
1/2 cup mini chocolate chips (optional)
For the cookie dough frosting:
1/2 cup (113g) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract
1 cup (120g) heat treated all purpose flour
1 1/2 cups (180g) powdered sugar
2 tablespoons milk or heavy cream
1/4 teaspoon fine sea salt
3/4 cup mini chocolate chips

Directions

Preheat oven to 350F (175C). Line a 12-cup muffin tin with liners or grease the cups. While oven warms, spread 1 cup of the all purpose flour for the frosting on a baking sheet and bake 5 to 7 minutes to heat treat it until lightly toasted or 160F if you have a thermometer, then set aside to cool. This kills raw flour bacteria, don't skip it.
Melt 1/2 cup (115g) unsalted butter with 4 oz (115g) chopped semisweet chocolate in a heatproof bowl set over barely simmering water or in 20-30 second bursts in the microwave, stirring until smooth. Let cool a minute so it wont cook the eggs.
In a bowl whisk 3/4 cup (150g) granulated sugar with 2 large eggs and 1 teaspoon vanilla until glossy and a bit thick, then slowly whisk in the melted chocolate mixture until combined.
Sift or stir together 1/4 cup (25g) unsweetened cocoa powder, 1/3 cup (40g) all purpose flour and 1/4 teaspoon fine sea salt. Fold these dry ingredients into the chocolate mixture just until no streaks remain, don't overmix or you'll lose fudginess.
Fold in 1/2 cup mini chocolate chips if using. Spoon batter into prepared cups about 3/4 full (they won't rise huge) and bake 18 to 22 minutes, cupcakes should be set at the edges and slightly soft in the center. Toothpick will come out with a few moist crumbs not wet batter.
Cool cupcakes in the pan 5 to 10 minutes then transfer to a wire rack to cool completely before frosting, otherwise the frosting will melt and slide off.
Make the cookie dough frosting: beat 1/2 cup (113g) softened unsalted butter with 1/2 cup packed light brown sugar and 1/4 cup (50g) granulated sugar until light and fluffy. Add 1 teaspoon vanilla, then add the cooled heat treated 1 cup (120g) flour and 1 1/2 cups (180g) powdered sugar alternating with up to 2 tablespoons milk or heavy cream until you get a spreadable consistency. Stir in 1/4 teaspoon fine sea salt and fold in 3/4 cup mini chocolate chips. If it's too soft chill 10 minutes, too stiff add a splash more milk.
Pipe or spread the cookie dough frosting onto fully cooled brownie cupcakes. Press a few extra mini chips on top for looks. If you want cleaner slices chill the cupcakes 15 to 30 minutes first.
Store in an airtight container in the fridge for up to 3 days or at room temp a day if it's not too warm. Bring to room temp before serving for the best soft, gooey texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.