Whew…that’s a mouthful of a title, eh? A mouthful of goodness!
These cupcakes are RICH! Before you dismiss them and say you’re on a diet, listen to my rebuttal. These cupcakes are rich, but satisfying! Sometimes when you eat a cupcake, it sends you spiraling into the inner debate with yourself arguing whether to have another cupcake. Does that happen to anyone else??
But with these cupcakes, I was able to truly enjoy one and feel satisfied. I wasn’t tempted to eat another one 30 minutes later.
That pretty much makes them diet friendly, eh?
For these cupcakes, they have a chocolate chip cookie bottom and a brownie cake top. And delicious, delicious frosting on top. Always delicious, delicious frosting.
Brownie Cupcakes with Cookie Bottom and Chocolate Marshmallow Frosting
Recipe from Confessions of a Cookbook Queen
For the cupcakes:
One tube refrigerated chocolate chip cookie dough — I used Pillsbury cookie dough.
One box of brownie batter PLUS the ingredients listed on back of the box. — I used Duncan Hines Chewy Fudge.
For the frosting:
2 sticks salted butter, softened
1 tsp vanilla
2 tbl milk — I used 1% milk
3 cups powdered sugar
1/4 cup Hershey’s cocoa powder
2 tbl chocolate syrup
7 oz jar of Marshmallow creme
To make the cupcakes:
Preheat oven to 350. Line your muffin tin with 12 liners.
Slice the cookie dough into 1/4-1/2 inch slices. Place one slice into each of your cupcake liners. (Take a moment to press the cookie dough into the liner creases as best you can. You don’t want the brownie batter to seep under the cookie dough or else it will take away the Wow factor after you bake them!) You will have cookie dough leftover. Try not to eat it all….these are diet cupcakes, remember??
Prepare the brownie batter per the instructions on the back of the box. I followed the instructions for cake-like brownies. Spoon the brownie batter over the cookie dough. Bake for 20 minutes. Remove from oven and cool cupcakes on rack.
To make the frosting:
In your mixer, beat the butter, vanilla and milk on medium speed until smooth. Add the powdered sugar and cocoa powder. Beat on low until combined. Then, add the chocolate syrup. Increase speed to high and beat for 2 minutes.
By hand, fold in the marshmallow creme. You don’t have to completely mix it in. You can leave some swirls if you’d like!
Frost on brownie batter cookie bottom cupcakes.
You can’t see the cookie bottom very well on my cupcakes. :/ These cupcakes taste very good though! Definitely don’t skip on the cookie dough slices when you make them! I think you’ll be pleased and I think kids would get a kick out of these cupcakes.
I want to give a HUGE THANK YOU to Deborah at Taste and Tell for featuring me on her Blogger Spotlight today too!
Check it out! 🙂