Brownie Cupcakes with Cookie Dough Frosting


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.

Brownie Cupcakes with Cookie Dough Frosting

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

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Brownie Cupcakes with Cookie Dough Frosting

5 from 2 votes

Two of the best desserts collide, rich chocolatey brownies and sweet tempting cookie dough, to make one unforgettable cupcake!

Servings: 12
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 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, heat treated*
  • 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.

Recipe Notes

*See recipe HERE for directions on how to heat treat raw flour. 

**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.

Course: Dessert
Cuisine: American
Keyword: Brownie Cupcakes, Cookie Dough Frosting
Author: Jaclyn


  • Jeanne Gardone: Can this be left unrefrigerated for any amount of time with the cream or half and half in the frosting? Is there a substitute that could be used for this? April 25, 2019 at 9:33pm Reply

    • Jaclyn: I recommend keeping the frosting refrigerated with all the moisture and sugar (even with a substitute such as non dairy milk or coconut milk). April 30, 2019 at 11:09am Reply

  • Kristen: Delicious!! I’ve been making this for almost 10 years and have never strayed from the recipe. April 21, 2019 at 7:12am Reply

  • Valerie: These cupcakes were amazing! Loved the frosting. October 26, 2018 at 6:35pm 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

  • 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

  • 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

  • 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

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