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Chocolate Brownie Cupcake with Chocolate Chip Cookie Dough Icing – Rich and Yummy!

on December 26, 2012

I have to admit that I am a sweets-aholic. That’s why this pin was too hard to resist.


Looks so good, am I right?

It comes from the Cooking Classy blog. Here are the instructions:

Brownie Cupcakes with Cookie Dough Frosting

Yield: 12 cupcakes


  • 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
Cookie Dough Frosting
  • 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


  • 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
  • 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.

Here are the ingredients gathered.


Here are all the dry ingredients mixed.


When you add the wet ingredients, the batter is very thick.


Here they are ready to go into the oven…


And once they are done. Yum!


Now on to the icing. The one modification I had to make was adding extra milk to thin the icing. But, don’t make it too thin; the thickness allows you to heap up the icing on top. Here is the icing with the chocolate chips ready to mix in.


Now my daughter is ready to eat!


These cupcakes are extremely rich and taste more like a brownie than a cupcake. Delicious! My daughter and I thought the icing was terrific. It tasted like eating cookie dough. Plus the recipe contains no eggs, so it’s safe to eat. Sugar and chocolate overload. I love it!

They look fabulous, too. When you show people these cupcakes, the first thing they do is give a delighted, “Ooooooo.” I would recommend serving them next time you have guests, for the wow factor.


The frosting recipe makes more than enough to ice the cupcakes, so you can really pile it on to give it that amazing appearance you see in the photo. The cupcake is really rich and so is the icing, and you  may decide to use less icing per cupcake if you want something less rich.

My son and husband didn’t like the icing. (There’s no accounting for some people’s tastes.) But my daughter, father and I all gave it a big thumbs up.

Until next time, happy pinning!


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2 responses to “Chocolate Brownie Cupcake with Chocolate Chip Cookie Dough Icing – Rich and Yummy!

  1. weckeman says:

    These look deliciously decadent. Thanks for following my blog.

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