Cupcake Hybrid: Chocolate Chip Cookie and Brownie Cupcakes

31 Aug

August 31st, 2009

Chocolate brownie at the bottom, topped with a crispy chocolate chip cookie- best of both worlds!

That’s a mouthful to say, and it’s literally a mouthful to eat, yet it’s so good! The hybrid between the two made for a very sweet, but o-so-good cupcake treat. After reading the blog from 52cupcakes, we were inspired to make our own.

This cupcake was different in that there was the rich, chocolatey brownie bottom topped with the crunchy chocolate chip cookie. The baking time took longer than the cooking time of either one individually. It took about 24-26 minutes before the cupcakes were fully done. A tricky thing is that you don’t want to over-bake it because then the cookie top becomes too chewy and can burn, but you also don’t want to under bake it, otherwise the brownie part won’t set.

This is definitely a crowd pleaser!
1. Fill half way with brownie mixture

2. Top with cookie dough

3.Voila! Chocolate chip cookie brownie cupcake!

Cookie:
1 stick of softened butter
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1-1/2 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.

2. Sift together dry ingredients in a mixing bowl and set aside.

3. Cream butter with sugars with electric mixer until fluffy.

4. Add egg and vanilla extract. Mix.

5. Add dries into the butter, sugar, egg mixture. Mix on low speed until dries are incorporated.

6. Add chocolate chip and mix just until chips are combined.

Brownie:

1 cup semi-sweet chocolate chips
3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
4 eggs
3/4 cup AP flour

Directions:

1. Combine chocolate chips, butter and unsweetened chocolate in saucepan. Stir over low heat until melted. Remove from heat.
2. Stir in sugar. Whisk. Stir in eggs; whisk.
3. Whisk in flour

Assemble:

1. Line cupcake tin with liners.

2. Fill liners half way with brownie batter.

3. Shape cookie dough to top off the brownie batter.

4. Bake at 350 degrees for 24-26 minutes.

*Note: Another option is to fill liners with the brownie batter, then bake for 10 minutes. Carefully top off the brownie with cookie dough and return pan to the oven and bake until cookies are done.

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7 Responses to “Cupcake Hybrid: Chocolate Chip Cookie and Brownie Cupcakes”

  1. Welcome to my world... June 9, 2009 at 9:00 PM #

    >YUMMY LISA! Thanks for the post. I'm gonna try this! Ethan will love it!

    Like

  2. PolishedMe April 23, 2011 at 6:58 AM #

    OMG! I have to have one of these!!

    Like

    • Sweeterrific April 25, 2011 at 3:52 AM #

      They’re insane…soft brownie and crunchy cookie all in one!

      Like

      • Vivienne October 10, 2012 at 12:10 PM #

        Do you have the brownie and cookie recipe you used? I want to make these for my son’s birthday party. I’ll be the coolest mom ever! šŸ™‚

        Like

      • sweeterrific October 10, 2012 at 9:01 PM #

        Hi Vivienne,

        I updated the post with the recipes. Hope you find it helpful and that your son likes them! =)

        Like

  3. Vivienne October 11, 2012 at 6:14 AM #

    Thank you so much!! I’m not really a baker but these sound so good I’m totally doing it. šŸ™‚

    Like

Trackbacks/Pingbacks

  1. Snickerdoodle Muffins | Versatile-Vegan - February 26, 2014

    […] And then there’s these Chocolate Chip Cookie Brownie Cupcakes […]

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