Fudge Brownie Cupcakes with Cookie Dough Frosting

Ingredients:

Brownie Cupcakes

  • 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!)

Directions:

Brownie Cupcakes

  • 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.

Frosting

  • 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.