Categories: desserts
Ingredients
- Brownie Cupcakes
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup light brown sugar
- 1/2 cup cocoa powder
- 1/2 Tbsp vanilla extract
- 2 large eggs
- 1/4 tsp salt
- 1/2 tsp baking powder
- 3/4 cup all-purpose flour
- *****
- Cookie Dough Frosting
- 1/2 cup (1 stick) unsalted butter, softened to room temp
- 3/4 cup light brown sugar
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 tsp salt
- 4 Tbsp milk (I used vanilla almond milk, but soy or regular would be fine)
- 1 cup mini chocolate chips
Directions
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Preheat oven to 375 degrees. Line muffin tin with paper cups.
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Melt butter in the microwave in a large microwave safe bowl. Mix in the sugar until smooth and microwave for about 1 minute.
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Stir the mixture until smooth again. Whisk in the vanilla and eggs. In a separate bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add to the wet ingredients and stir until completely combined.
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Fill the muffin tins about 2/3 full. Bake in the prepared muffin tin for about 8-10 minutes (mine took a little under 9 minutes). Allow to cool completely before frosting.
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For the frosting: With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Stir in the milk and beat until fluffy. Gently fold in chocolate chips. Frost cooled cupcakes.
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I find these cupcakes are best served cold. I kept mine in the fridge. It also helped to avoid the cookie dough frosting from melting.