Brownie Cupcakes with Big Dipper Cookie Dough Frosting
Here this week with another super delicious sweet treat. Who doesn't love a good brownie? OR maybe a good brookie? But what if you didn't actually cook the cookie dough and instead... Used it as frosting!? Well, all your wildest dreams are about to come true with this fabulous creation.
Brownie Cupcakes with Big Dipper Cookie Dough Frosting
INGREDIENTS:
- 4 ounces unsweetened or bittersweet chocolate, chopped
- 1/2 cup (115g) unsalted butter, cut into cubes
- 1 and 1/4 cups (250g) granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup (94g) all-purpose flour (spoon & leveled)
- 1/4 teaspoon salt
How to make your Brownie Cupcakes with Big Dipper Cookie Dough Frosting
Step 1: Preheat oven to 325°F (163°C).
Step 2: Line 12 muffin tins with baking cups or spray with nonstick spray. Set aside.
Step 3: Melt the chopped chocolate and sliced butter together in the microwave in 30-second increments, stirring after each until completely smooth and combined and allow to slightly cool.
Step 4: Stir into the chocolate mixture sugar, then vanilla.
Step 5: Add in eggs, 1 at a time, mixing well after each addition
Step 6: Mix in flour and salt.
Step 7: Pour batter into 12 muffin tins and bake for 20-23 minutes. Mine took 22 minutes. A toothpick inserted in the center will have moist crumbs. Be careful not to overbake the cupcakes.
Step 8: Frost with cold Rocket Chip and enjoy it!