Looking for a rich and indulgent cupcake recipe? Well look no further because I'm telling you this is the most indulgent cupcake I've ever eaten! Brownie + cookie dough. Yes, this is what dreams are made of. I just made the Brownie Cupcake with Marshmallow Frosting and I loved the cupcake so much I decided to do one more version of it by making these.
What I would recommend is that you set aside half of the Cookie Dough Frosting to eat plain then use the rest for the cupcakes. I've never said this before but with that much frosting over a brownie cupcake you'll have a hard to finishing one cupcake =). This frosting would also be incredibly delicious over a lighter cupcake such as a vanilla or chocolate cupcake. If you don't want to make cupcakes at the moment then just make a batch of this frosting to eat by the spoonful, that's the beauty of it, you can because it's egg free. I'm in love with this frosting! Just think fluffy chocolate chip cookie dough and here you have it! Enjoy!
Yields 12 cupcakes
Ingredients:
1 1/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup + 2 Tbsp cocoa powder
3/4 cup butter, melted
2 large eggs
1 1/2 tsp vanilla extract
2 Tbsp milk
Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine (batter will be thick).
Divide batter among 12 paper lined muffin cups filling each about 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 20 minutes (lesser for gooier brownies). Allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then frost with Cookie Dough Frosting. Store in an airtight container.
Cookie Dough Frosting
Ingredients:
10 Tbsp salted butter, at room temperature
1/2 cup packed light-brown sugar
1 1/2 cups powdered sugar
1 tsp vanilla extract
1 tsp molasses
2-3 Tbsp cream or half and half
1/2 cup all-purpose flour
3/4 cup mini semi-sweet chocolate chips
Directions:
In a mixing bowl, using an electric hand mixer, whip together butter and light-brown sugar until pale and fluffy, about 3 - 4 minutes. Mix in flour then add powdered sugar, vanilla, molasses and 2 Tbsp cream and blend together until smooth adding an additional 1 Tbsp of cream to thin if desired. Fold in chocolate chips.
Note that if you want a pipe-able frosting you will have to leave the chocolate chips out then simply add some of them to the top for garnish, otherwise they'll just get clogged in the piping tips.
Recipe Source: Cooking Classy
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