Roopa
The second dessert for the triple birthday was also from Sally’s Baking Addiction. I saw the recipe for these fudge brownie cupcakes with cookie dough frosting and my friend Gillian almost lost her mind with excitement. I figured I had to make them or she would never stop harassing me about them. They are definitely a very solid pairing. The cupcake part is quite accurately a rich brownie in cupcake form. The icing is just the right amount of sweet, and like a fluffy cookie dough.
BROWNIE CUPCAKES (24)
INGREDIENTS
- 240 g bittersweet chocolate
- 1 cup (225 g) butter, unsalted
- 2.5 cups (500 g) granulated sugar
- 2 tsp. vanilla extract
- 6 eggs
- 1.5 cups (190 g) cake flour
- ½ tsp. salt
DIRECTIONS
- Preheat oven to 325F, and line 2 cupcake trays.
- Melt together the chocolate and butter (I used a microwave).
- Mix the sugar and vanilla in with the chocolate.
- Add the eggs in one at a time.
- Add in the salt and cake flour, and mix thoroughly. Don’t over mix.
- Fill liners 2/3 high, and bake for 25 – 30 minutes. A toothpick should come out slightly crumbly or clean when they are done.
COOKIE DOUGH FROSTING
INGREDIENTS
- 1 cup (225 g) butter, unsalted
- 1.5 cups (300 g) brown sugar
- 2 tsp. vanilla extract
- 280 g cake flour*
- 1 tsp. salt
- ½ cup (120 mL) milk
- 1 package (300 g) mini chocolate chips
DIRECTIONS
- In a stand mixer, cream the butter and sugar.
- Add in the vanilla extract, flour, and salt, and mix until just combined.
- Add in the milk and beat until fluffy. Fold in chocolate chips.
- When cupcakes have cooled, frost with offset spatula.
*I used toasted flour since the cookie dough isn’t being baked
Chateau Gateau 