Chocolate Chip Cookie Brownie Cupcakes
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Chocolate Chip Cookie Brownie Cupcakes
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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
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Ingredients
For the Cookie Batter
- 2 Tbsp salted butter, softened
- 2 Tbsp shortening
- ¼ c sugar
- 2 Tbsp brown sugar
- 1 egg
- ½ tsp pure vanilla extract
- ¾ c unbleached all-purpose flour
- 1/8 tsp baking soda
- 1/8 tsp salt
- ¼ c chocolate chips
For the Brownie Batter
- 2 Tbsp salted butter, softened
- ¼ c + 2 Tbsp sugar
- 1 egg
- 2 ½ Tbsp milk
- ½ tsp pure vanilla extract
- ¾ c unbleached all-purpose flour
- 2 Tbsp cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ c chocolate chips
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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 Tbsp 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.
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