Brownie Stuffed Cookie Dough Cupcakes Recipe
Say hello to the wildly irresistible Brownie Stuffed Cookie Dough Cupcakes! If you believe dessert should bring pure joy, then these little treats are about to become your new obsession. Marrying decadent, fudgy brownies with safe-to-eat chocolate chip cookie dough, all baked together in a soft cupcake form, this recipe creates the ultimate indulgence in every bite. Whether you’re sharing them at a party or hoarding a secret stash, it’s impossible not to fall in love with the playful combo of textures and flavors that only Brownie Stuffed Cookie Dough Cupcakes deliver!
Ingredients You’ll Need
Part of the magic with Brownie Stuffed Cookie Dough Cupcakes is that every ingredient matters. From the fudgy brownie base to the buttery cookie dough center, each one brings its own personality to the table—resulting in a treat that’s as delightful to make as it is to eat.
- Brownie mix: Your shortcut to extra fudgy, rich chocolate flavor; choose your favorite brand for unbeatable taste.
- Eggs, oil, and water: These classic wet ingredients bring your brownie mix to life, so don’t skip the box instructions!
- All-purpose flour: The backbone of your cookie dough, giving it just the right bite and structure.
- Unsalted butter, softened: Always use room-temperature butter for creamiest, dreamiest dough.
- Brown sugar: Adds a deep, almost caramel-like sweetness that makes the cookie dough so irresistible.
- Granulated sugar: Brightens the dough’s flavor and balances the brown sugar.
- Milk: Just a splash to keep the dough soft and scoopable.
- Vanilla extract: That warm, aromatic note every dessert craves.
- Salt: Enhances the chocolate and brings all the flavors together seamlessly.
- Mini chocolate chips: Tiny pops of chocolate in every bite, because more chocolate is always better.
- Buttercream frosting (optional): Swirl on vanilla or chocolate for extra drama and extra deliciousness on top!
How to Make Brownie Stuffed Cookie Dough Cupcakes
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your batter is ready. Line a standard muffin tin with 12 cupcake liners—these will hold the magic as it bakes, making cleanup a total breeze and ensuring no delicious bits get left behind.
Step 2: Whip Up the Brownie Batter
Prepare your brownie mix as directed on the box, using the eggs, oil, and water. Don’t worry about making it fancy; just whisk until smooth. This easy shortcut gives your Brownie Stuffed Cookie Dough Cupcakes a rich, chocolatey base without hassle.
Step 3: Par-bake the Brownie Base
Fill each cupcake liner about one-third full with that luscious brownie batter. Pop them into the oven for 10–12 minutes—just enough time for the brownies to set but not fully bake through. This creates a cozy spot for the cookie dough to nestle into later.
Step 4: Make the Edible Cookie Dough
While your brownies are in the oven, cream together the softened butter, brown sugar, and granulated sugar in a mixing bowl until it’s fluffy and irresistible. Add in the milk, vanilla extract, and a pinch of salt, mixing until smooth. Then gently fold in the flour (heat-treated if you like extra peace of mind). Finish by stirring in those mini chocolate chips for the classic cookie dough vibe.
Step 5: Shape the Cookie Dough Balls
Roll the cookie dough into twelve even balls (about 1 tablespoon each) and flatten them slightly between your palms. This makes them easier to nestle right into the warm brownie bases with minimal fuss.
Step 6: Stuff and Finish Baking
Once the brownies come out of the oven, gently press a cookie dough ball into the center of each partially set cupcake. The contrast of warm brownie and cool dough is an absolute dream! Slide the pan back into the oven and bake for another 10–12 minutes, or until the edges are set and a toothpick poked near the edge comes out clean.
Step 7: Cool and Frost (If You Like!)
Let your Brownie Stuffed Cookie Dough Cupcakes cool completely in the pan before transferring them to a wire rack. This keeps their structure perfect, so the cookie dough stays soft and the brownie base stays fudgy. For one last flourish, swirl on a cloud of buttercream frosting, if desired. Now they’re ready to devour!
How to Serve Brownie Stuffed Cookie Dough Cupcakes
Garnishes
Take your Brownie Stuffed Cookie Dough Cupcakes over the top by adding extra mini chocolate chips, a sprinkle of flaky sea salt, or even a drizzle of chocolate or caramel sauce. For festive occasions, a few fun sprinkles can really make them pop!
Side Dishes
If you’re serving these as part of a dessert spread, fresh berries or a scoop of creamy vanilla ice cream complement the richness perfectly. For party-goers who love to dip, a shot glass of cold milk on the side always gets rave reviews.
Creative Ways to Present
Transform your Brownie Stuffed Cookie Dough Cupcakes into a wow-worthy centerpiece by arranging them on a tiered dessert stand. Or, tuck each one into a pretty cupcake box for ultimate gifting potential—perfect for birthdays, bake sales, or just because!
Make Ahead and Storage
Storing Leftovers
Stash any leftover Brownie Stuffed Cookie Dough Cupcakes in an airtight container at room temperature for up to three days. They’ll stay soft and decadent, making sneaky midnight snacks totally irresistible.
Freezing
If you want to prepare ahead, freeze unfrosted cupcakes wrapped tightly in plastic wrap and then foil. They keep beautifully for up to two months. Just let them thaw at room temperature before diving in (and add frosting once thawed, if you like).
Reheating
For a gooey, bakery-fresh experience, zap a cupcake in the microwave for 10–15 seconds. The brownie becomes extra fudgy, and the cookie dough just melts into bliss—especially if you top with a scoop of ice cream.
FAQs
Can I use homemade brownie batter instead of a boxed mix?
Absolutely! If you have a tried-and-true brownie recipe you love, swap it in for the box mix. Just make sure the consistency stays thick enough to support the cookie dough center.
Is the cookie dough safe to eat?
Yes! This recipe uses edible cookie dough, and you can heat-treat your flour (microwave or bake per instructions) to make it as safe as possible for everyone to enjoy.
Can I use regular-sized chocolate chips?
You can, but mini chips are best here—they distribute more evenly throughout the dough and keep every bite perfectly chocolatey without overpowering the cupcake’s structure.
How do I make this recipe gluten-free?
Substitute your favorite gluten-free all-purpose flour blend for the cookie dough and use a gluten-free brownie mix. Both are available at most grocery stores so everyone can join the cupcake party!
What’s the best way to transport these cupcakes?
Keep your Brownie Stuffed Cookie Dough Cupcakes cool and snug by arranging them upright in a cupcake carrier or shallow box. Add a piece of parchment between the frosting and the lid if they’re decorated, to prevent sticking.
Final Thoughts
It’s impossible not to smile when you sink your teeth into Brownie Stuffed Cookie Dough Cupcakes. The joy of gooey brownie, nostalgic cookie dough, and playful toppings makes every bite extra special. Give them a try and let these over-the-top treats sweeten your next celebration—or any day you need a little magic!
Print
Brownie Stuffed Cookie Dough Cupcakes Recipe
- Total Time: 44 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in the ultimate decadence with these Brownie Stuffed Cookie Dough Cupcakes. A delicious fusion of brownies and edible cookie dough, these cupcakes are a treat for the senses.
Ingredients
Brownie Mix:
1 box brownie mix (plus eggs, oil, and water as directed)
Cookie Dough:
1 ½ cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup mini chocolate chips
Frosting (optional):
1 1/2 cups vanilla or chocolate buttercream frosting
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a muffin tin. Prepare brownie mix and fill each liner 1/3 full. Bake for 10–12 minutes.
- Make Cookie Dough: Cream butter and sugars, add milk, vanilla, salt, and flour. Fold in chocolate chips. Shape into balls.
- Assemble: Press cookie dough ball into partially baked brownie. Bake for 10–12 minutes more. Cool before frosting.
Notes
- Ensure cookie dough safety by heat-treating flour.
- Store cupcakes airtight at room temp for 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
