Fudge Brownie Cupcakes with Cookie Dough Frosting
4 ounces unsweetened or bittersweet chocolate, chopped (I use baking chocolate)
1/2 cup (1 stick) unsalted Butter, cut into cubes
1 and 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
Cookie Dough Frosting
1/2 cup (1 stick) unsalted butter softened to room temp
3/4 cup packed light brown sugar
1 tsp vanilla extract
1 cup + 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/4 cup vanilla almond milk
1 cup chocolate chips (I like to use Ghiradelli chocolate chips!)
Preheat oven to 325F degrees.
Mix in flour and salt.
Add batter to the 12 muffin tins and bake for 20-23 minutes. Line 12 muffin tins with baking cups, set aside.
Melt the chopped chocolate and sliced butter together in 30 second intervals, stirring after each until smooth and combined.
Stir in sugar, then vanilla.
Add in the eggs, mixing well.
Cream together the butter and sugar.
Add the vanilla and beat well.
Stir in flour and salt until doughy.
Stir in milk and beat until fluffy.
Gently fold in chocolate chips, frost the cupcakes when cooled.