Check Out These Gorgeous Fudge Brownie Cupcakes With Cookie Dough Frosting

While I myself am not a prolific baker, I am more than partial to a cheeky little cupcake. The problem is, I often have to find generous souls to bake for me, which is so much effort. So I’ve resolved to get on the baking hype to cater to my cakey needs – starting with this fudge brownie cupcake recipe.

As a novice, I thought starting with cupcakes would be a good idea. Obviously this recipe jumped out at me straight away as it looked absolutely delicious.

Here is the recipe, just make sure you don’t overbake the little guys. Nobody likes a dry cupcake.



Brownie Cupcake Ingredients

  • 4 oz unsweetened or bittersweet chocolate, chopped
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 1 and 1/4 cups (250g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup (94g) all-purpose flour
  • 1/4 teaspoon salt

Cookie Dough Frosting Ingredients

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons (140g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk
  • 1 cup (180g) mini chocolate chips



Start off by preheating the oven to 325 degrees Fahrenheit. Then line 12 muffin tins with baking cups or spray with nonstick spray. Then set aside.

Next up, melt the chopped chocolate and sliced butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined. Once you’ve allowed it to cool for a few minutes, stir in the sugar, then the vanilla. Then comes the eggs, one at a time, mixing well after each addition. Lastly mix in the flour and salt.

Pour your lovely batter into the 12 muffin tins and bake for 20-23 minutes. The best way to check if they’re done is to insert a toothpick into the centre and look for moist crumbs. Be careful not to overbake them.


Now for the frosting while the cupcakes are cooling. With an electric mixer, cream together the butter and sugar at a medium speed. Add the vanilla and continue to beat well. Stir in the flour and salt until the mix is doughy. Stir in the milk next and beat until fluffy. Lastly, gently fold in the chocolate chips, before frosting the now cool cupcakes.

Fluffy, chocolatey, fudgey, cakey and sweet, these cupcakes are the absolute bomb. Even if you’re not a baker, get your special someone to help you make them. They go down perfect with a nice cup of tea in front of the television. If I’ve got you dreaming of cake, check out this beer cake that will have you foaming at the mouth.

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