Mini Chocolate Chip Cookie Dough Brownie Cupcakes

This title could possibly contain three of my favorite desserts of all time – brownies, cupcakes, and cookie dough. Do you remember those chocolate chip cookie dough brownies I made last year? If you click through to my blog often, you will recognize them because they’ve been in my header for quite some time now. They’re awesome. Seriously, one of the best things I’ve ever made.


When I was contemplating what to take to CupcakeCamp Boston, I couldn’t make up my mind, so I decided to make two varieties. The Oreo Cupcakes and these guys. I basically just made the cookie dough brownies into mini cupcakes. I used mini-chocolate chips in the batter and frosting this time since they were mini cupcakes.


The frosting wasn’t very easy to pipe since there were chocolate chips in it, but that’s ok. These taste just as awesome in mini cupcake form as they do in brownie form. I did think the coffee flavor was a bit strong this time around and took away from the cookie dough, so next time I’d leave it out (recipe below reflects that change). You might have some frosting left, but that’s ok, it’s safe to eat cookie dough!


One Year Ago: Creme Brulee Cupcakes

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Chocolate Chip Cookie Dough Brownie Mini Cupcakes

Yield: ~60

Ingredients:

For the Cupcakes
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa
1 tsp salt
1 tsp baking powder
1 Tbsp vanilla extract
1 1/2 cups all-purpose flour
2 cups mini chocolate chips

For the Cookie Dough Frosting
2 sticks butter, softened
1 cup brown sugar
1/2 cup sugar
1/2 cup milk
2 cups flour
1 1/3 cups mini chocolate chips

Directions:

For the Cupcakes
Preheat the oven to 350°F. Place mini cupcake liners in pan.

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into mini cupcake pan.

Bake the brownies for about 8-10 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.

Remove them from the oven and cool completely on a rack.

For cookie dough frosting
Cream the butter and sugars until light and fluffy. Beat in milk. With mixer on low, add flour and mix until well combined. Stir in mini chocolate chips.

Assemble the cookies
Pipe the cookie dough frsoting onto the cooled mini cupcakes. Chill the brownies until the cookie dough is firm. Serve at room temperature.

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12 Responses to “Chewy Molasses Chocolate Chip Cookies”

  1. #
    1
    Fun and Fearless in Beantown — January 3, 2011 at 5:40 pm

    I love, love, love how serious your distinction is between chewy puffy vs. chewy thin vs. crispy thin cookies. It makes me smile.

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    2
    Jen — January 3, 2011 at 5:57 pm

    Like I said, I’m weird about cookies 🙂

  3. #
    3
    Cupcake Activist — January 3, 2011 at 6:02 pm

    I love molasses and chocolate chip cookies. Great idea to put them together. I like chewy thin cookies.

  4. #
    4
    Blog is the New Black — January 3, 2011 at 6:27 pm

    I don’t like flat cookies, either! i like fat, soft ones! (TWSS)

  5. #
    5
    Daisy — January 3, 2011 at 6:37 pm

    If f anyone is entitled to be weird abotu cookies it is you. these look yummy, I’m all about flat and chewy!

  6. #
    6
    Megan — January 3, 2011 at 7:36 pm

    One of my co-workers makes a ginger chocolate chip cookie that I was surprised to find I liked. These seem like they’d be similar.

  7. #
    7
    Shannon — January 4, 2011 at 12:13 am

    sometimes responses from friends and family is all you need! there’s always the next batch for you to love 🙂

  8. #
    8
    innochkaskitchen — January 4, 2011 at 2:39 am

    Hmmm so I love chocolate chip cookies…and my husband LOVES molasses cookies…I wonder if this is our perfect compromise…
    Great recipe!

  9. #
    9
    cookingwhims — January 4, 2011 at 2:28 pm

    These look and sound amazing–I’ll have to try these 🙂

  10. #
    10
    ann — January 4, 2011 at 4:11 pm

    These look great. It’s hard to find a good Molasses Cookie.

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    Jo — January 15, 2011 at 8:13 pm

    I love these cookies because I am the worst person at remembering to take butter out to soften and with these I don’t have to worry about that. I made my first batch with milk chocolate chips and my second with butterscotch chips (since my FIL can’t have chocolate) and they were both wonderful. The 8 year old finds them too tangy – so more for me 🙂

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    12
    Julsey — January 27, 2011 at 4:09 pm

    Best. Cookies. Ever. Making them for a 2nd time today and mailing half to my friend in Colorado who desperately needs a pick me up 🙂

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