Chocolate Chip Cookie Brownie Cupcakes
It's a cookie and a brownie, all rolled into one. These Chocolate Chip Cookie Brownie Cupcakes mean you no longer have to choose just one. Yield: 1 dozen cupcakes
Servings: 12 people
Ingredients
For the Cookie Batter
- 2 tablespoon salted butter, softened
- 2 tablespoon shortening
- ¼ c sugar
- 2 tablespoon brown sugar
- 1 egg
- ½ teaspoon pure vanilla extract
- ¾ c unbleached all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ c chocolate chips
For the Brownie Batter
- 2 tablespoon salted butter, softened
- ¼ c + 2 Tbsp sugar
- 1 egg
- 2 ½ tablespoon milk
- ½ teaspoon pure vanilla extract
- ¾ c unbleached all-purpose flour
- 2 tablespoon cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ c chocolate chips
Instructions
- Preheat oven to 350F.
For the Cookie Dough
- In a medium bowl, cream together butter, shortening, sugar, and brown sugar.
- Mix in egg and vanilla.
- In a small bowl, whisk together flour, baking soda, and salt. Stir into wet ingredients.
- Add chocolate chips and stir until just incorporated.
For the Brownie Batter
- In a medium bowl, cream together butter and sugar.
- Mix in egg, milk, and vanilla.
- In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. Stir into wet ingredients.
- Add chocolate chips and stir until just incorporated.
Putting it all together
- Divide brownie batter evenly into a greased muffin tin. Drop 1 tablespoon of cookie dough on top of the brownie batter.
- Bake 20-22 minutes, until top is set and a toothpick inserted in the center of one comes out nearly clean.
- Cool in the pan on a wire rack for 5 -10 minutes before removing cupcakes from the tin to cool completely on a wire rack... if you can resist them that long.