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!

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Christmas Baking – Butterscotch Marshmallow Squares

I don’t know why I don’t just pretend it’s Christmas every month. I’m having so much fun!! I wake up, turn on some good Christmas oldies (Tony Bennett’s “I’ve got my love to keep me warm” is on currently) and get to baking. It’s heaven in my kitchen every day. My hands smell like brown sugar and butter, and I have butterscotch on my cheek with no worries.

This recipe, is an old one from my Great Aunt. I remember several Christmas goodies that she made, but these Butterscotch squares were my favorite. If my six year old self would have known how easy these were, she would have been a butterball herself.

First add your butter to a saucepan over medium heat.

Add your butterscotch chips.

Add your peanut butter.

Let them melt together and then take your pot off of the heat. Let mixture cool down a little for about 8 minutes.

Get 2 cups of mini marshmallows ready and add them to the butterscotch mixture.

Mix together melted ingredients with marshmallows, and place in a 9 x 9-inch square pan. Cool in the refrigerator (about 3 hours).

When the butterscotch goodness is ready, cut it into 16 squares and enjoy.

Ingredients:
½ cup butter
1 cup peanut butter
2 small or 1 large pkgs of butterscotch chips
2 cups of mini marshmallows

Directions:
1. Melt butter, peanut butter, and butterscotch chips together in a saucepan over medium heat.
2. Mix together melted ingredients with marshmallows, and place into a 9 x 9-inch square pan.
3. Refrigerate for approximately 3 hours.
4. Cut into squares and enjoy! These will keep for up to a week in the fridge. You can freeze them too :)

Good Old Fashioned Rice Krispie Squares

When someone says “ooey-gooey” I think of two things. (1) A warm, half-baked brownie (oh my there’s drool everywhere..) and (2) melted marshmallow goodness. Marshmallows are underrated. Sometimes I feel like the food blog community gets too caught up with making daring recipes, that they forget about the simple stuff. Like Mom’s good old rice krispie squares that you used to sell at bakesales, or eat warm right from the pot. So mom, this blog’s for you and your yummy, simple, mouth-watering rice krispie squares. Thanks.

Ingredients:
¼ cup butter
1 pkg (250g) mini marshmellows
1 tsp vanilla
5 cups rice krispies

Directions:
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.


2. Stir in vanilla. Stir in rice krispies cereal until well coated.
3. Using lightly buttered spatula, press into buttered 13 x 9″ pan.
4. Allow mixture to cool. Cut into bars. Best if served same day

As I said – simple, and delicious. Love you mom.