Brownie Stuffed Cookie Dough Cupcakes
Ingredients:
– For the Cookie Dough:
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1 cup all-purpose flour
– 1/4 cup milk
– 1 tsp vanilla extract
– 1/2 cup mini chocolate chips
– For the Brownie Batter:
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/4 cup unsweetened cocoa powder
– 1/4 cup all-purpose flour
– 1 large egg
– 1/2 tsp vanilla extract
– For the Cupcakes:
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/4 cup milk
– 1/2 tsp baking powder
– 1/4 tsp baking soda
– 1/4 tsp salt
– 1 large egg
– 1/2 tsp vanilla extract
Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
For the cookie dough: Cream together butter, granulated sugar, and brown sugar. Mix in flour, milk, and vanilla extract. Fold in mini chocolate chips. Refrigerate.
For the brownie batter: Mix melted butter, granulated sugar, brown sugar, cocoa powder, flour, egg, and vanilla extract until smooth. Set aside.
For the cupcakes: Cream together butter and sugar. Add egg and vanilla extract, mixing well. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients, alternating with milk.
Spoon a small amount of cupcake batter into each liner. Add a small scoop of cookie dough on top, followed by brownie batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool before serving.
Notes:
– To make it easier, freeze cookie dough scoops before adding them to the batter.
– You can top with whipped cream or additional chocolate chips for extra flair.
Prep Time: 20 minutes | Cooking Time: 18-20 minutes | Total Time: 40 minutes | Kcal: 300 per cupcake | Servings: 12
