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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19 Responses to “Dairy Free Chocolate Cookies ‘N Cream Ice Cream”

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    Christine @ Christine's Kitchen Chronicles — January 22, 2013 at 10:23 pm

    Yum that looks delicious and welcome back to my hometown! Cincinnati’s actually a great town that grows on you and has been evolving quite a bit in the time that you’ve been away. I suspect given your profession and work location history that we probably work for the same company as our day jobs ;).

    • beantownbaker — January 23rd, 2013 @ 8:30 am

      Yes, Cincinnati has changed a LOT since we moved away in 2007.

      I would suspect you’re right. There’s enough info to know where I work, especially if you work here too 😉 Going to go check out your blog now. I would love to meet some other Cincinnati area bloggers!

    • beantownbaker — January 23rd, 2013 @ 8:31 am

      Ok I work for the *other* big company in town (just checked your About page).

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    Eva @ Eva Bakes — January 23, 2013 at 10:55 am

    Isn’t the KA ice cream attachment the best thing ever? I am always making ice cream, even in the wintertime, but I never thought of using canned coconut milk as the base. I’ll have to try this out soon!

    • beantownbaker — January 23rd, 2013 @ 11:37 am

      Absolutely. I didn’t think I could love my KAM any more than I already did. The ice cream attachment proved that I can.

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    Cara — January 23, 2013 at 12:40 pm

    I have lots of cans of coconut milk laying around and I know they make a good ice cream! Adding this one to my list 🙂

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    tracy {pale yellow} — January 23, 2013 at 9:16 pm

    I bought myself KA ice creamer maker for my birthday this summer and I adore it! I’ve been thinking about making non-dairy ice creams, but the recipes all sounded strange. It’s great to see a recipe from a trusted source. Can’t wait to try.

    • beantownbaker — January 23rd, 2013 @ 10:28 pm

      Let me know what you think if you try it. I am going to be experimenting with different milks since I can’t have cow’s milk…

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    Shannon — January 24, 2013 at 11:08 am

    love coconut milk based ice creams!! this one looks fabulous, and good call throwing in those oreos 😉

    • beantownbaker — January 24th, 2013 @ 12:05 pm

      It’s ALWAYS a good idea to throw oreos in 🙂

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    Sabine — January 29, 2013 at 12:07 am

    My brother’s favorite thing to get at Coldstone is chocolate oreo ice cream. Too bad I don’t have an ice cream maker, or I would definitely try this!

    • beantownbaker — January 29th, 2013 @ 7:51 am

      I’ve been told you can make ice cream without an ice cream maker. I never tried it before I got mine though…

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    Mary — January 31, 2013 at 12:40 pm

    I just made your recipe and luckily I tasted it before I cooled it. The ratio of sugar to cocoa powder is off. You should use at least twice the amount of sugar to cocoa powder in order for it not to have a horribly bitter taste. After adding more sugar it had a nice sweet to chocolately balance. Thanks for the recipe, my daughter is lactose intolerant and she will enjoy it.

    • beantownbaker — January 31st, 2013 @ 2:03 pm

      I am glad you were able to adjust this recipe to suit your needs. Hubby and I both enjoyed the sweetness level of this recipe. I’m sure different cocoa powders have different levels of sweetness. I plan to try this recipe without the cocoa powder to make vanilla ice cream too. We loved the creaminess of it!

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    Efrain Stamper — March 11, 2013 at 3:08 am

    This look yummy and chocolate ice cream is one of my favorite. Thanks for sharing the directions and ingredients.

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    Sara — April 24, 2013 at 9:36 am

    I just opened a can of coconut milk and it looked extremely curdled. I shook it a lot but it was still completely curdled. Is that how coconut milk is supposed to be out of the can? Are there any brands that you specifically like to use?

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    Raigon — October 21, 2013 at 5:02 pm

    Oh how I wish I could try this.. I am currently gluten and dairy free.. However this being dairy free is is not gluten free with the oreo’s… Bummer!!

    • beantownbaker — October 23rd, 2013 @ 12:28 am

      I’ve made this recipe again without the Oreos and it’s really good. Not quite as good as with the Oreos, but if you wanted to make it gluten free, just leave them out.

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