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
