Brownie Cupcakes with Cookie Dough Frosting


Looking for a rich and indulgent cupcake recipe? Well look no further because I’m telling you this is the most indulgent cupcake I’ve ever eaten! Brownie + cookie dough. Yes, this is what dreams are made of. I just made the Brownie Cupcake with Marshmallow Frosting and I loved the cupcake so much I decided to do one more version of it by making these.

What I would recommend is that you set aside half of the Cookie Dough Frosting to eat plain  then use the rest for the cupcakes. I’ve never said this before but with that much frosting over a brownie cupcake you’ll have a hard to finishing one cupcake =). This frosting would also be incredibly delicious over a lighter cupcake such as a vanilla or chocolate cupcake. If you don’t want to make cupcakes at the moment then just make a batch of this frosting to eat by the spoonful, that’s the beauty of it, you can because it’s egg free. I’m in love with this frosting! Just think fluffy chocolate chip cookie dough and here you have it! Enjoy!


Brownie Cupcakes with Cookie Dough Frosting

Yield: 12 cupcakes


  • 1 1/4 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup + 2 Tbsp cocoa powder
  • 3/4 cup butter , melted
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp milk

Cookie Dough Frosting

  • 10 Tbsp salted butter , at room temperature
  • 1/2 cup packed light-brown sugar
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp molasses
  • 2-3 Tbsp cream or half and half
  • 1/2 cup all-purpose flour
  • 3/4 cup mini semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine (batter will be thick).
  2. Divide batter among 12 paper lined muffin cups filling each about 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 20 minutes (lesser for gooier brownies). Allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then frost with Cookie Dough Frosting. Store in an airtight container.

Cookie Dough Frosting

  1. In a mixing bowl, using an electric hand mixer, whip together butter and light-brown sugar until pale and fluffy, about 3 - 4 minutes. Mix in flour then add powdered sugar, vanilla, molasses and 2 Tbsp cream and blend together until smooth adding an additional 1 Tbsp of cream to thin if desired. Fold in chocolate chips.
  2. Note that if you want a pipe-able frosting you will have to leave the chocolate chips out then simply add some of them to the top for garnish, otherwise they'll just get clogged in the piping tips.
  3. Recipe Source: Cooking Classy


  • Storm: Oh dear… this is just… devious. November 30, 2012 at 10:35am Reply

  • Jessica: I literally have to refrain from coming back to just stare at these in awe… November 30, 2012 at 1:05pm Reply

  • Amber Massey: Holy cupcake. Ugh-mazing. November 30, 2012 at 3:19pm Reply


    • Jaclyn: Hi Evelyn! I am actually in the process of moving over to a new site that will have more user friendly features such as a save button, print button and a recipe box where you can save your favorite recipes from my site. Sorry for the hassle now, I’m so glad you are following along though! Thanks for your comment! November 30, 2012 at 7:33pm Reply

    • Natielle: If you have a smartphone, use the browser to come back to all the recipes you want to try and save a screenshot of them. April 13, 2013 at 3:24pm Reply

      • Jaclyn: Good idea Natielle! Also the new site now includes a save button in the top corner of the recipe template. Thanks! April 14, 2013 at 11:03am Reply

  • Noelle: wow these sound crazy good. ill have to make a double batch of that frosting. one for for me ;) November 30, 2012 at 8:56pm Reply

  • herbivoresheaven: My mouth is watering! Yum! December 1, 2012 at 5:45am Reply

  • The Cooking Actress: Oooooh these look sinful and wonderful and deeeeelicious!!! December 1, 2012 at 8:40am Reply

  • Anonymous: frosting ingredients says flour…do not see where flour goes in in directions…can you help


    lena December 1, 2012 at 9:31am Reply

    • Jaclyn: I’m so sorry, my bad! Thanks for catching that! December 1, 2012 at 12:59pm Reply

  • Sarah: I see 1/2 cup flour noted in the frosting recipe, yet it is not mentioned in the directions. Is it to be added with the sugars or is it s typo?
    I’d like to know if possible, as this is a fun recipe I’d love to use on the sorority girls I cook for. Thanks! December 1, 2012 at 11:52am Reply

    • Jaclyn: Added to the directions! Sorry and thank you for your comment! December 1, 2012 at 12:59pm Reply

  • Yammie: I made these on my blog once! Mmmmm… nothing beats it! December 1, 2012 at 12:39pm Reply

  • riz: i love every recipe of Brownie Cupcakes December 2, 2012 at 2:01am Reply

  • Loretta E.: These look so over-the-top awesome! December 2, 2012 at 10:42am Reply

  • sally @ sallys baking addiction: Hi Jaclyn! I made these same exact brownie cupcakes/cookie dough frosting! They certainly are delicious. December 2, 2012 at 4:18pm Reply

  • “This is what dreams are made of.”

    You took the words right out of my mouth. December 2, 2012 at 7:23pm Reply

    • I just made these, along with your Cookies and Cream Cupcakes, last night, and they were both ridiculously awesome! The chocolate chip cookie dough frosting was absolute heaven. I split the recipe in half, but I think I could have done with more frosting. It was just too good!

      Your blog is now my go-to place for recipes! Thank you so much! December 7, 2012 at 12:02pm Reply

    • Jaclyn: That is so great to hear! I’m so glad you are enjoying the recipes you find here and thank you so much for you nice comments! I’m so happy to have you stopping by! I hope you continue to enjoy what you find. December 8, 2012 at 10:00pm Reply

  • grabandgorecipes: Looks Yummy!! December 2, 2012 at 11:04pm Reply

  • Anonymous: I just made these yesterday, and they were a HUGE hit. Best baking compliments I’ve ever gotten. Thanks for the recipe, this one’s a keeper! December 7, 2012 at 12:29pm Reply

  • Anonymous: These look sooo good ! This is my first visit to your site, but certainly will NOT be the last ! Your pictures are beautiful, recipes simple, directions exact and such a beautiful cook ! See you again soon…Granny December 11, 2012 at 9:55pm Reply

    • Jaclyn: Thanks so much Granny! That is all so nice of you to say =)! I hope you enjoy what you find here and thanks for following along! December 17, 2012 at 11:59am Reply

  • Vera Zecevic: These brownie cupcakes seems so delicious, and the frosting is perfect. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best. December 14, 2012 at 11:15am Reply

  • Shelly: These look amazing! I am definitely going to try them. December 21, 2012 at 12:11pm Reply

  • danielle: it says butter. i was wondering if you used salted or unsalted butter? December 23, 2012 at 10:07am Reply

    • Jaclyn: Danielle – nearly always when I bake and cook I just use salted butter. I like the balance it adds to the sweet and the seeming flavor boost it gives. I used to bake with unsalted then switched over to using salted in everything and I like it better both for flavor and the simplicity of not having to always have two kinds on hand. It really doesn’t increase the salt amount a whole lot unless you are working with lbs of butter. December 23, 2012 at 3:17pm Reply

  • danielle: and another question does it double or triple well? December 23, 2012 at 10:10am Reply

    • Jaclyn: Danielle – I think it should double and even triple without any problems. I hope you love them =)! December 23, 2012 at 3:14pm Reply

  • Chocolate Brownie Cupcake with Chocolate Chip Cookie Dough Icing – Rich and Yummy! « Pin Happy Girl: […] comes from the Cooking Classy blog. Here are the […] December 26, 2012 at 5:33am Reply

  • Laura: I just found this recipe through Pinterest and they are definitely getting made because I have everything I need already in my house. :)
    One question, do you think these would work well at mini cupcakes? They seems to be pretty rich so I thought smaller bites might work better. January 13, 2013 at 1:13pm Reply

    • Jaclyn: Laura – I think these would be excellent it mini bite size form because yes they are rich =) and who doesn’t love mini cupcakes. That way you can feel okay about eating 4 or 5 or so =). January 13, 2013 at 7:31pm Reply

      • Laura: The mini cupcakes worked wonderfully!
        For anyone looking to do minis I bakes them at 350 for 10 minutes (rotating the pan halfway).
        It made just shy of 4 dozen small ones and the icing was the perfect amount.
        Thank you for this awesome recipe!! January 18, 2013 at 10:24am Reply

        • Jaclyn: You’re welcome Laura, thanks for your comment! January 18, 2013 at 6:03pm Reply

        • Courtney: Thank you! This is exactly the info I was looking for. I love making mini desserts :-) January 27, 2013 at 4:53am Reply

  • Vicki: Just finished making these. Look delicious but as I was frosting them I noticed I overcooked them slightly. The tops were a little hard. Do these have to be refridgerated or can they stay on the counter in the tupperware container? I made them for a party this Saturday and I was worried they would get even harder if I put them in the fridge since they are more of a brownie then cupcake. Great recipe! Thanks! January 24, 2013 at 4:20pm Reply

    • Jaclyn: Vicki – I recommend storing them at room temp so they don’t dry. And you’re welcome =). January 24, 2013 at 5:03pm Reply

      • Vicki: Thank you! Can’t wait to eat them! January 24, 2013 at 5:16pm Reply

  • Alli: This looks incredible! I was wondering, could you replace the 1 tsp of molasses? I’m new to the baking/food blogging world (and I’m in high school), so I’m still experimenting with recipes. Also, I hope you don’t mind if I upload my own attempt of your recipe on my food blog, and I will source your website, of course. I love your blog, by the way! January 26, 2013 at 4:00pm Reply

    • Jaclyn: Thanks Alli! I would just recommend that you omit the molasses rather than replace it, I added it just to mimic the flavor of more brown sugar without having to add more brown sugar and getting too much sweetness. I would love you to post what you make on your blog! Thanks for coming by I hope you love them! January 26, 2013 at 5:19pm Reply

  • JF: These look super rich. Sounds right up my alley! You should share them in the cupcake crown contest: January 29, 2013 at 1:10pm Reply

  • Bri: I tried these cupcakes tonight and it was a big fail. Haha. My cupcakes didn’t bake all the way through (my oven’s fault) and my frosting was too runny. I’ll definitely try it again, though and hope it goes better! January 29, 2013 at 7:10pm Reply

    • Jaclyn: Sorry to hear that Bri! Next time you may want to cook them longer and as far as the frosting I’d recommend that you use butter that is firm but not cold and you can reduce the amount of half and half or cream. I hope it goes much better next time =). February 2, 2013 at 9:20pm Reply

      • Bri: Thanks! February 15, 2013 at 8:06pm Reply

  • Anonymous: I just made these and they were ok, but the frosting turned out too sugary/buttery. Probably not gonna make them again:/ February 5, 2013 at 3:45pm Reply

    • Jaclyn: Sorry to hear you thought so. February 5, 2013 at 11:00pm Reply

  • Debbye: I just stumbled across this website, through Pinterest….LOVE IT. (Can’t wait to try your chocolate chip cookie recipe BTW) But I seriously couldn’t pass this page without getting up and going to make these! So now I sit here full and happy. I made them as mini cupcakes b/c I have two little boys who don’t need that much sugar right before bed (and also so I could eat as many as I want.) The brownie part was so delicious, best cupcake ever! And the frosting was good, too – I didn’t have cream so I subbed my coffee creamer (salted caramel) still very good. Just wanted to say, I love your website- I am an avid baker and love to cook as well, so I will probably be on here every day now :) February 5, 2013 at 7:36pm Reply

  • Debbye: I have to say that these are amazing! I stumbled onto your website through Pinterest, and am so happy I did. (Can’t wait to try your chocolate chip cookie recipe BTW)
    Anyway, when I saw this page, I could not pass it without getting up and going to make these… and YUMMY. Here I sit, full and happy. I made them into mini cupcakes b/c I have two little boys who don’t need that much sugar this late at night (and so I could eat as many as I want!)
    The brownie base is amazing…def one of the best cupcakes I ever had (did I mention I am an avid baker who bakes all the time) The frosting was good too, I didn’t have regular cream so I subbed coffee creamer (salted caramel). I would definitely make these again, I am so excited to try many of your recipes – I am a professional cake decorator who prides herself on scratch baking and my second passion is cooking – so I’ll be on here often -very VERY good recipe! February 6, 2013 at 3:58pm Reply

    • Jaclyn: Thanks so much Debbye! That is a big compliment coming from a professional cake decorator. I always wanted to be a cake decorator =). Maybe someday I will pursue that dream =). Thanks so much for taking the time so leave such a nice comment. I’m so happy you stumbled upon my blog too! February 8, 2013 at 6:01pm Reply

  • Rachelle: Are you seriou and i was going to make these February 6, 2013 at 5:15pm Reply

  • Rhea: Hi! I really want to ty this recipe. It looks yummy! I’d like to ask though, what type of cream did you use for the frosting? Is all purpose cream okay with it? Thanks! February 10, 2013 at 3:54pm Reply

    • Jaclyn: I used heavy cream but the regular all purpose would be fine too. Hope you love them! February 11, 2013 at 12:17am Reply

  • yaya: I made the frosting but its runny.!? What can I add too make it more thick like frosting . February 11, 2013 at 4:03pm Reply

    • Jaclyn: Next time use chilled butter diced into cubes then whip it, or add more powdered sugar and a bit more flour. Hope that helps! February 11, 2013 at 4:38pm Reply

  • yaya: Thanks I shall try it later too night. Have too get it right making them as Valentine gifts. :) February 11, 2013 at 6:11pm Reply

  • » Dreaming of a Fluffy Chocolate Chip Cake: […] I tried blogger Baked Bree’s recipe for a homemade funfetti cake with Savory Sweet Life’s recipe for buttercream frosting and Cooking Classy’s recipe for chocolate chip cookie dough frosting. […] February 21, 2013 at 1:12pm Reply

  • Sydney: Hi! Could I just use Betty Crocker brownie mix from the box as the cupcake? Please reply ASAP, making them for my friend’s birthday! February 28, 2013 at 2:55pm Reply

    • Jaclyn: Yes that would be fine, just prepare them according to the directions listed on the box and pour batter into muffin cups and bake for a lesser amount of time than you would a baking dish of brownies (probably around the same amount of time I have listed for the made from scratch version above). Hope you and your friend enjoy =)! February 28, 2013 at 3:33pm Reply

  • Sydney: Could you also tell me what brands for the frosting you usually use? Want them to be perf February 28, 2013 at 2:57pm Reply

    • Jaclyn: Brands don’t really matter to me if it’s being made from scratch. I wouldn’t recommend buying a store bought frosting if that is what you are asking, personally I hate the stuff =). February 28, 2013 at 3:33pm Reply

  • 101 Awesome Cupcake Recipes – A Helicopter Mom: […] 17. Double Chocolate Peanut Butter 18. Strawberry Filled Cupcakes with Cream Cheese Frosting 19. Brownie Cakes with Cookie Dough Frosting 20. Andes Mint Cakes 21. Lemon with Fresh Raspberry Curd Filling 22. White Russian Cakes 23. […] March 1, 2013 at 12:54pm Reply

  • Chocolate Chip Cookie Dough Frosted Brownie Cupcakes | Knead time: […] Adapted From: Cooking Classy […] March 2, 2013 at 5:29pm Reply

  • Chocolate Chip Cookie Dough Frosting Cupcakes | Cupcakepedia: […] source […] March 4, 2013 at 7:08am Reply

  • Brandy: Would it be possible to omit the molasses? My mom hates molasses (even thought it’s only 1 tsp…) March 4, 2013 at 10:26pm Reply

    • Jaclyn: Yeah that would be just fine. March 5, 2013 at 1:01am Reply

  • Caleb: Mmmm, these look delicous! I have been searching for cupcake recipes for around an hour now and could not find any as good as these. I think im going to use these in my schools cook off! March 5, 2013 at 11:45am Reply

    • Jaclyn: I hope you do =)! March 6, 2013 at 10:23am Reply

  • Rachel: Great idea, but it seemed to me that the cake batter and the brownie batter both have waayyy too much sugar. They both tasted a little too sweet. Also, the cupcakes have been in the oven for 30 minutes and are still too liquid-y. This is a strange recipe. March 10, 2013 at 11:32am Reply

  • Corinna: Can I use box brownie mix for the cupcake part?? March 19, 2013 at 8:17am Reply

    • Jaclyn: Yes that should be just fine, just prepare the batter according to the directions listed on the pkg. I hope you enjoy! March 19, 2013 at 9:41am Reply

  • Fatima: Hi Jaclyn, can you store the frosting in an air tight container at room temperature ? Also it can keep for how many days? Many thanks! March 20, 2013 at 5:41pm Reply

    • Jaclyn: Fatima – I would recommend that you store it in the fridge (which is what I like to do when storing most kinds of frosting) then bring it to room temperature before frosting. In the fridge it should keep for about 3 days I’d think. Hope that helps! March 23, 2013 at 11:29pm Reply

  • Tina @ Tina’s Chic: Oh my goodness! These look so pretty, almost too good to eat…almost ;)
    Next to my husband, cough dough is my second love and I cannot wait to try these. March 28, 2013 at 5:00pm Reply

  • Ashley Blegen: I made these and they were so yummy! Thanks so much for posting the recipe! I posted a blog letting all my followers know how delicious they were =) April 4, 2013 at 12:53pm Reply

    • Jaclyn: I’m so glad you enjoyed these Ashley! Next time you can try omitting the brown sugar in the frosting and just up the powdered sugar by a 1/2 cup and add an additional 1/2 tbsp of molasses, that way if you don’t like the texture of the brown sugar it should be much smoother. April 9, 2013 at 6:34pm Reply

      • Ashley Blegen: I will def try that next time thanks!! April 10, 2013 at 6:24am Reply

        • Jaclyn: You’re welcome =)! April 10, 2013 at 7:18am Reply

  • Leanna: These look beautiful. I Will try them over the weekend! I hope they come out as good as yours look! Only because I was looking for a perfect marshmallow icing did I come across your website, its now added to my favourites so I can try your recipes! :) April 6, 2013 at 12:28am Reply

    • Jaclyn: Thanks Leanna! I hope you enjoy them! April 6, 2013 at 10:30am Reply

  • Melnie: I have just made my second batch of these as they tasted so good. i just have a question. when i take them out of the oven and they start to cool down the cupcakes start to sink in the middle. am i doing something wrong? I have modifyed the recipe and made them mini cupcakes instead of normal size and had them in the oven for 10 min. thank you April 13, 2013 at 12:58am Reply

    • Jaclyn: No you aren’t doing something wrong, that happens with any brownie cupcakes I’ve made. they always sink in the middle a bit because of all the fats/sugars that brownies have. I’m glad you like them :). April 13, 2013 at 8:45pm Reply

  • Amanda: Just made these cupcakes! The directio s were super easyto follow for a new baker and they taste delicious!!! April 21, 2013 at 6:31pm Reply

    • Jaclyn: That is great to hear Amanda! Thanks for your comment! April 25, 2013 at 6:57pm Reply

  • Denise: Amazing cupcakes. But mind I ask, when you said preheat 350degrees then bake so, What is the estimated temperature while baking the cupcakes? April 29, 2013 at 6:21am Reply

    • Jaclyn: It should be the same – 350 while baking, hope that helps! May 3, 2013 at 11:53pm Reply

  • Rin: I’m about to start making these cupcakes when I realized you didn’t ask me to sift the flour. Should I sift? Because I’m new and I don’t know what will happen May 5, 2013 at 12:17am Reply

    • Jaclyn: No, sifting isn’t necessary, just whisk the dry mixture well. May 5, 2013 at 9:41am Reply

  • nicky5628: Do I have to use that cookie dougb frostting? Because I have this recipe for cookie dougb I love! Could I use that too? May 9, 2013 at 6:20pm Reply

    • Jaclyn: Feel free to top them however you like, just keep in mind that cookie dough frosting is lighter than cookie dough :). May 9, 2013 at 7:27pm Reply

  • 4 Cupcakes in 4 Days – Part 3 – Brownie Cupcakes with Chocolate Chip Cookie Dough Frosting | Mermaid Dance: […] with cookie dough frosting. And based on the things I had available in my house, I actually used this recipe for the brownie cupcakes, and these directions for the cookie dough frosting. I made some minor […] May 12, 2013 at 1:33pm Reply

  • Nikki: Oh my wow! These are amazing. I made them today for Mother’s Day/my son’s birthday. I’m not a sweets eater, but I have to say yummy! The kids and hubs devoured them. We’ll definitely be making them again! May 12, 2013 at 8:39pm Reply

    • Jaclyn: I’m so glad your family enjoyed these Nikki! Thanks for your comment! May 15, 2013 at 1:11pm Reply

  • Elizabeth: Just made the frosting for a chocolate cake. Let me say I may have to ban this recipe IT’S SO DANGEROUSLY GOOD. I’m really surprised the frosting made it to the cake! I purposely left some in the bowl to secretly eat while my kids played outside. Love it. A definite keeper! Thanks! Next, I’ll try the brownie recipe, too! May 16, 2013 at 1:14pm Reply

    • Jaclyn: I’m glad you feel that way Elizabeth :)! And I love hiding some sweets for myself sometimes, I can savor it more that way knowing it’s the last little bit saved just for me :). Thanks for your comment! May 17, 2013 at 8:59am Reply

  • sandy: I made this CCCDF recipe. Too thick to spread. Added more milk and more milk, didn’t know how much more to add to thin out. So I frosted brownies w/something else. Tastes good…very rich. Don’t want to waste it. What can I do with it now? Can I add eggs to make cookies?
    This is first time I have seen flour in a frosting, but I don’t do alot of my own.
    HELP!! Eating by spoonful can only be done so much.
    Let me know June 5, 2013 at 11:17am Reply

    • Jaclyn: You’d have to add a lot more flour and eggs, and also a leavening agent but due to the amount of milk that was added your cookies would probably spread a lot. You can try it out if you’d like though. Sorry it didn’t turn out for you! June 5, 2013 at 12:03pm Reply

  • Cassie: Will the frosting go bad if not refrigerated? How long will it last out of the fridge if I frost the brownies with it? If I do refrigerate it, will it come back to its normal consistency? July 7, 2013 at 10:39pm Reply

    • Jaclyn: I would refrigerate it if it’s going to be sitting out more than like 6 hours or if your house is fairly warm, then just bring it or the frosted brownies to room temp before serving. It should keep it’s consistency. July 19, 2013 at 10:53pm Reply

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  • Rigo: OMG what a great recipe!!! I already done them twice and they wouldn’t last more than 2 days!! we ate them all!!!
    I change the recipe and it worked perfectly!! you can have a look in my blog
    when my friend heard I have brownie-cupcakes they were begging for the recipe so I did a post about it!!!
    maybe you can also try it!!
    thanks for sharing it!!! August 14, 2013 at 2:42pm Reply

  • BROWNIE CUPCAKES WITH COOKIE DOUGH FROSTING. | Colorful Cravings: […] Inspired by Cooking Classy. […] September 12, 2013 at 10:21am Reply

  • Day 56 – Brownie Cupcakes with Cookie Dough Frosting | my year of cupcakes: […] my language with that name.  Brownie Cupcakes with Cookie Dough Frosting (recipe below from Cooking Classy).  Uummmmmm, yes!!  Brownies AND cookie dough.  Together?!  Not even a question.   These are […] September 25, 2013 at 7:11am Reply

  • Leslie Pieper-McQueen: Hey Jaclyn!

    I have a cupcake blog called My Year of Cupcakes. I featured your amazing Brownie Cupcakes with Cookie Dough Frosting on day 56. Here’s the link if you wanna take a look:

    Thanks for the great recipe!

    Leslie September 28, 2013 at 3:19pm Reply

    • Jaclyn: Thanks for sharing Leslie! October 1, 2013 at 5:13pm Reply

  • The Cake Lovers (@thecakelovers75): Yummy in my tummy September 30, 2013 at 5:04pm Reply

  • Kalinda: These cupcakes are seriously amazing!!! I love them so much! Making them tomorrow for Melbourne Cup day here in Australia :) hope my work mates love them lol.. Thanks so much for all your recipes!!! November 3, 2013 at 6:42pm Reply

    • Jaclyn: You’re very welcome Kalinda! I hope they love them too :)! November 3, 2013 at 7:03pm Reply

  • Courtney: The icing was awesome! I ended up using it on regular chocolate cupcakes and my family LOVED it! Thank you =) Happy Holidays! December 24, 2013 at 10:46am Reply

    • Jaclyn: I’m so glad you family loved it Courtney! Happy Holidays to you and your family :)! December 26, 2013 at 10:22pm Reply

  • Deborah: Made these yesterday with my 10 n 6 yr old girls. Very easy and delicious! Enjoyed them more the next day. Thanks for this! Recipe is a keeper! January 12, 2014 at 3:55pm Reply

    • Jaclyn: I’m so glad you and your kids were able to make these together Deborah and that’s great to hear you think the recipes a keeper! Thanks for your comment! January 12, 2014 at 8:23pm Reply

  • Michele: Hi Jaclyn. I sit for hours browsing through your website planning what I’m going to make next. Everything is so delicious! I am planning on making these cupcakes to bring into work on Monday. If I make them on Friday evening (cupcakes only, no frosting), do you think I could freeze them until Sunday evening? Or would it be better to put them in a plastic container and leave at room temperature? Thanks!! February 20, 2014 at 4:10pm Reply

    • Jaclyn: I would probably chill them in the refrigerator then bring them to room temp. I’m so happy to hear you enjoy my site Michele, thanks for letting me know! February 21, 2014 at 12:14am Reply

      • Michele: Thanks, Jacyln. I just made the cupcakes and they are REALLY delicious!! I hope they make it until Monday! February 21, 2014 at 3:36pm Reply

  • Hannah: Can I substitute the half and half with heavy whipping cream? March 2, 2014 at 1:20am Reply

    • Jaclyn: That should be just fine. March 18, 2014 at 8:45pm Reply

  • George: Raw flour carries more bacteria than raw eggs. This recipe is not safe to eat. April 24, 2014 at 5:45pm Reply

  • Olfut: Would this frosting work with red velvet cupcakes? May 4, 2014 at 5:00pm Reply

    • Jaclyn: Yeah it should work just fine. May 4, 2014 at 7:14pm Reply

  • Ameena: Can this be baked as a cake? my brother in law loved the cupcakes so thought of making into his birthday cake???

    this is a family favourite! my hubby who doesnt eat sweet things got converted! July 17, 2014 at 11:37pm Reply

    • Jaclyn: Possibly, it just wouldn’t be level as brownies tend to have higher edges on the sides. August 2, 2014 at 9:48pm Reply

  • Baily: Do you use sweet or unsweetened cocoa powder? thanks <3 April 30, 2015 at 4:59pm Reply

    • Jaclyn: Unsweetened, sorry I should have put that! April 30, 2015 at 8:55pm Reply

  • Manda: You aren’t kidding about the frosting! I think next time I’ll just whip up a batch of that and eat it with a spoon. I used a mini cupcake pan for these since they’re so rich. I also cut the powdered sugar in the frosting down to 1 cup and it was delicious. Love this recipe, can’t wait to try others! June 1, 2015 at 8:11pm Reply

    • Jaclyn: I’m happy to hear you enjoyed the recipe Manda! June 1, 2015 at 10:54pm Reply

  • Sherry: Oh my…these are amazing!! Perfect combination of flavors. Thank you for a delicious recipe! July 29, 2017 at 6:04pm Reply

    • Jaclyn: Thanks Sherry! August 11, 2017 at 12:20pm Reply

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