This baked good is the perfect combo when you’re feeling indecisive and have a massive sweet tooth. Why would anyone eat just one dessert when you can have three at once in a single bite? These cupcake have the fudgy density of a brownie mingled with the light fluffiness of your run of the mill chocolate cupcake for a next level creation verging on perfection. A ball of chocolate chip cookie dough placed inside and a topping of chocolate chip cookie infused frosting makes this confectionary the epitome of baked goodness.
Chocolate Chip Cookie-Stuffed Brownie Cupcakes with Cookie Dough Frosting
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Servings: 12 cupcakes
Mix up a batch of chocolate chip cookie dough by combining 1/2 cup flour, 1/4 teaspoon baking soda, 1/4 cup butter, 1/4 cup brown sugar, 2 tablespoons sugar, 1/2 teaspoon vanilla, and 1/3 cup mini chocolate chips.
Roll the dough into 12 small balls, put them on a plate, and stick them in the freezer while you prepare the cupcakes.
I adjusted the recipe to a smaller portion but there will probably still be extra dough. It’s eggless so feel free to indulge.
Preheat the oven to 325ºF and prepare your muffin tin with baking cups.
Melt 2/3 cup of chocolate chips and 1/2 cup of butter together at 30 second intervals in the microwave.
Let cool a few minutes and then add in 1 1/4 cups sugar, then 1 teaspoon vanilla, 3 eggs, 3/4 cup flour and 1/4 teaspoon salt.
Pour this batter into the muffin tins.
Insert a cookie dough ball into the center of each.
Bake about 20 minutes.
While the cupcakes cool, cream together 1/2 cup butter, 3/4 cup brown sugar, and 3/4 cup powder sugar with an electric mixer.
Add 1 teaspoon vanilla, 1/2 cup flour, 1/2 teaspoon salt, and 2 tablespoons milk and beat until fluffy.
Mix in chocolate chips with a wooden spoon.
Generously frost each cupcake.
Indulge in this heavenly dessert medley.