Cookbook Queen’s Cookie Brownie Cupcakes with Chocolate Marshmallow Frosting

It’s spring, and I know I should be craving a big bowl of fruit salad or a nice strawberry tart, but I can’t get chocolate off of my mind. There is too much love there. We get each other.

I spotted this beautiful recipe a while ago and have been saving it for a good enough occasion to eat like a maniac indulge in a big time sweet treat. Exam time was the perfect occasion, and these cupcakes got me through some tough organic chemistry problems. I mean, brownies and cookies together to make a cupcake? Puuuuulease!

That semi-naked brownie below gets me hot.

Anyway, to begin, preheat your oven to 350 and line 12 muffin tins with cupcake liners. Then slice store bought refrigerated cookie dough into 12 1/4 inch slices.

Place one slice of cookie dough in the bottom of each lined muffin tin. You can eat any extra…I demand it in fact! You can always make your own cookie dough too, but I needed these bad boys FAST and making everything myself was not an option that day. Waiting stinks.

Mix up that awesome store bought brownie mix following the instructions on the box. I used Duncan Hines Chewy Fudge.

Spoon brownie batter over the cookie dough, filling cups to about 2/3 full.

Bake for about 20 minutes or until brownies are set.

Remove from oven and cool on a cooking rack.

When the cupcakes are all set and cooled, get your frosting ready.

In the bowl of a mixer, beat butter, vanilla, and milk on medium-low speed until smooth and combined. Add powdered sugar and cocoa powder and beat on low until just combined. Add chocolate syrup and increase speed to high. Beat for 2 minutes until light and fluffy.

Using a spatula, fold in marshmallow creme, just until swirled throughout. You don’t want it to be completely mixed in.

Pipe or frost icing on cookie brownies. Enjoy!

Cookie Brownie Cupcakes with Chocolate Marshmallow Frosting
Recipe taken from Confessions of a Cookbook Queen
Makes 12 cupcakes

Ingredients
For Cupcakes:
Brownie batter (use homemade or mix, I used Duncan Hines Chewy Fudge prepared for cake-like brownies)
Regular sized tube of refrigerated chocolate chip cookie dough

For Frosting:
2 sticks salted butter, softened
1 teaspoon vanilla
2 Tablespoons milk
3 cups powdered sugar
1/4 cup cocoa powder
2 Tablespoons chocolate syrup
7 1/2 oz jar marshmallow creme (I used fluff)

Directions:
For Cupcakes:
Preheat oven to 350. Line 12 muffin tins with liners.

Slice cookie dough into 12 1/4 inch slices and place one in the bottom of each lined muffin tin. Don’t worry about any left-over cookie dough you might have–you will be eating it later.

Spoon brownie batter over the cookie dough, filling cups to about 2/3 full. Bake for about 20 minutes or until brownies are set. Remove from oven and cool on a cooking rack.

For Frosting:
In the bowl of a mixer, beat butter, vanilla, and milk on medium-low speed until smooth and combined. Add powdered sugar and cocoa powder and beat on low until just combined. Add chocolate syrup and increase speed to high. Beat for 2 minutes until light and fluffy.

Using a spatula, fold in marshmallow creme, just until swirled throughout. You don’t want it to be completely mixed in.

Pipe or frost on cookie brownies. Enjoy!