Description
Indulgent brownie stuffed cookie dough cupcakes blend rich chocolate and creamy dough into a single sensational dessert. Chocolate lovers will discover pure bliss in each layered, mouthwatering bite that promises ultimate sweet satisfaction.
Ingredients
Scale
Main Ingredients:
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
Binding Ingredients:
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare a 12-cup muffin tin with non-stick spray or liners.
- Craft brownie bites by whisking melted butter, sugar, eggs, and vanilla in a mixing bowl until smooth.
- Incorporate cocoa powder, flour, salt, and baking powder into the brownie mixture, stirring until fully blended.
- Distribute brownie batter evenly into muffin cups, filling approximately one-third of each cavity.
- Bake brownie bites for 8-10 minutes, ensuring centers remain slightly soft. Remove and let cool completely.
- Create cookie dough by creaming softened butter with brown and granulated sugars until fluffy and light.
- Blend vanilla extract and milk into the sugar mixture, then fold in flour and salt until combined.
- Gently mix mini chocolate chips into the cookie dough.
- Encase each cooled brownie bite with a layer of cookie dough, forming compact spheres.
- Prepare cupcake batter by beating butter and sugar until creamy and pale.
- Add eggs individually, then mix in vanilla extract thoroughly.
- Separately whisk flour, baking powder, and salt.
- Gradually integrate dry ingredients with butter mixture, alternating with milk.
- Line muffin tin with cupcake liners and fill halfway with cupcake batter.
- Nestle cookie dough-wrapped brownie bites into the center of each liner.
- Cover brownie bites with remaining cupcake batter, filling two-thirds of each cup.
- Bake for 20-25 minutes until golden and a toothpick comes out clean when inserted near the edge.
- Allow cupcakes to rest in tin for 5 minutes, then transfer to a cooling rack.
- Optional: Decorate with buttercream, chocolate ganache, and sprinkle with extra chocolate chips or brownie crumbles.
- Serve and savor these decadent multi-layered dessert treats.
Notes
- Chill the cookie dough in the refrigerator for 30 minutes before wrapping around brownie bites to prevent sticking and maintain shape.
- Use room temperature ingredients to ensure smooth, even mixing and consistent texture throughout the cupcakes.
- Avoid overmixing the cupcake batter to prevent tough, dense cupcakes; mix just until ingredients are combined.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and ensure all other ingredients are gluten-free certified.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 183 kcal
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 37 mg