Ingredients:

  • Unsalted Butter, cubed: 8 Tbsp (1 stick)
  • Good Quality Dark Chocolate (60-70% cocoa), chopped: 4 oz
  • Granulated Sugar: 3/4 cup
  • Light Brown Sugar, packed: 1/4 cup
  • Large Eggs: 2
  • Vanilla Extract: 1 tsp (for brownie)
  • All-Purpose Flour (Plain Flour): 1/2 cup (for brownie)
  • Unsweetened Cocoa Powder: 2 Tbsp
  • Salt: 1/2 tsp (for brownie)
  • All-Purpose Flour (Plain Flour) - Heat Treated: 1 cup (for frosting)
  • Unsalted Butter, softened to room temperature: 8 Tbsp (1 stick) (for frosting)
  • Light Brown Sugar, firmly packed: 1/2 cup (for frosting)
  • Granulated Sugar: 1/4 cup (for frosting)
  • Vanilla Extract: 1 tsp (for frosting)
  • Salt: 1/4 tsp (for frosting)
  • Milk (Whole or Semi-Skimmed) or Heavy Cream: 2-4 Tbsp
  • Mini Semi-Sweet Chocolate Chips: 1/2 cup

Instructions:

  1. Treat the Flour: Place the 1 cup (125 g) of frosting flour in a microwave-safe bowl. Microwave on high for 60-90 seconds, stirring every 30 seconds, until the internal temperature registers 165°F (74°C). This eliminates potential bacteria.
  2. Cool: Set the treated flour aside immediately to cool completely before using.
  3. Preheat and Prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  4. Melt Chocolate/Butter: Combine the chopped dark chocolate and cubed butter in a heatproof bowl set over simmering water (or use short bursts in the microwave). Stir until smooth and glossy. Remove from heat.
  5. Whisk Sugars: Whisk the granulated sugar and brown sugar into the melted chocolate mixture until well combined.
  6. Add Wet Ingredients: Whisk in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The mixture should look thick and glossy.
  7. Combine Dry Ingredients: In a separate small bowl, whisk together the 1/2 cup flour, cocoa powder, and 1/2 tsp salt.
  8. Fold In Dry: Gently fold the dry ingredients into the wet mixture using a rubber spatula. Stop mixing as soon as no streaks of flour remain.
  9. Bake: Divide the batter evenly among the 12 prepared muffin liners (they should be about 3/4 full).
  10. Test for Doneness: Bake for 25–30 minutes. The edges should look set, but the centre should still look slightly soft. A toothpick inserted should come out with moist, fudgy crumbs attached, but no wet batter.
  11. Cool Completely: Transfer the baked brownie cupcakes to a wire rack. They must be completely cool (at least 45 minutes) before frosting, or the cookie dough will melt.
  12. Cream Fats and Sugars: In the bowl of a stand mixer, cream together the softened butter (for frosting), brown sugar, and granulated sugar on medium speed until light and fluffy (3–4 minutes).
  13. Add Wet Ingredients: Beat in the vanilla extract (for frosting) and 1/4 tsp salt.
  14. Add Treated Flour: Gradually incorporate the cooled, heat-treated flour, mixing on low speed until just combined.
  15. Adjust Consistency: With the mixer running on low, drizzle in the milk (2 Tbsp to start, adding more if needed) until the frosting reaches a pipeable, smooth consistency.
  16. Fold in Chips: Gently fold in the mini chocolate chips using a spatula.
  17. Frost: Transfer the cookie dough frosting to a piping bag or use an offset spatula to generously mound the frosting onto the cooled brownie cupcakes.
  18. Serve: Garnish with a few extra mini chocolate chips, if desired, and serve immediately.