Homemade Brownies with Chocolate Chip Cookie Dough Frosting

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Let me start out with this…the two pictures I have posted are not good representations of how amazing these brownies are. I had a screaming baby who wanted to be held NOW when trying to take photos, so what you see is the best of what I snapped. Nice, huh? I had dreams of how my pictures for this post would look, and they aren’t at all like what I posted!

To get back to why you’re here… seriously, these brownies are so yummy! I made them twice within an eight day period, and neither time did they last long. I’m not sure how many people have had a brownie with cookie dough frosting, so I’m sure that enticed people to give them a try. I don’t think they were at all disappointed!

I know homemade brownies can seem daunting, but this recipe is really as easy as can be. I’m typically a boxed brownie gal ( there’s no shame in this!), and haven’t met too many homemade brownies I enjoy, but these were a true winner. The frosting was so easy as well- stir this, mix this in, and spread. Boom. Deliciousness. Get in the kitchen and make a batch now!  🙂

Homemade Brownies with Chocolate Chip Cookie Dough Frosting

Recipe from Today’s Mama

Brownies:

3/4 c. cocoa powder

1/2 tsp baking soda

2/3 c. butter, melted and divided

1/2 c. boiling water

2 c. white sugar

2 eggs

1 1/3 c. all-purpose flour

1 tsp vanilla

 

Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking pan with nonstick spray, or line with parchment paper.

Stir cocoa and baking soda in a bowl. Stir in 1/3 c. butter and boiling water. Stir until the mixture thickens.

Add the sugar, eggs, and remaining 1/3 c. butter and stir until smooth.

Add the flour and vanilla, and blend completely.

Pour batter into the prepared pan, and bake for 25-35 minutes, until done. Let brownies cool completely.

 

Cookie Dough Frosting:

1/2 c. butter, at room temperature

1/3 c. brown sugar

3 Tbsp white sugar

3 Tbsp milk

1 tsp vanilla

3/4 c. all-purpose flour

1 c. mini chocolate chips

 

In a bowl, combine the butter and sugars, creaming until fluffy and texture is very light.

Beat in the vanilla and milk.

Add in the flour, and stir until combined.

Fold in the chocolate chips.

When the brownies have cooled, spread the cookie dough frosting over the top. Cut into squares and enjoy!

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Chocolate Surprise Cupcakes with Chocolate Fudge Buttercream Frosting

I don’t even know where to begin with these cupcakes. They are so good! Not trying to toot my own horn or anything, but they really are delicious. A rich chocolate cupcake with a yummy, chocolate chip marshmallow filling, topped off with a frosting made with hot fudge.  You heard me. HOT FUDGE. Did I just hear you running out the door to get to the grocery store as fast as possible to pick up ingredients?!

This recipe is modified from a Hostess cupcake recipe I found, and have used in the past with success. My co-worker’s wife turned 30 and I said I’d make cupcakes in addition to the cake he had special ordered for her. When asked what kind of cupcake he thought his wife would want, my co-worker said it for sure had to be one with a lot of chocolate. The Hostess cupcake recipe came to my mind right away, and I mentioned that, and said with a different frosting it could be the winner. My co-worker mentioned the addition of chocolate chips in the middle and we were set.

I’d have the say they are probably one of the best cupcakes I’ve ever made. They are that good. I’m told that the cupcakes were a huge hit not only with my co-worker’s wife, but also with the people who attended her 30th birthday party. If a lot of people have said they are good, that means you should go make them. Now!

Hostess Cupcakes (modified, so if you want the full recipe, see the below site)

Recipe from Bake at 350

For the cupcakes:

1 1/4 c. all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1 1/4 c. granulated sugar

4 oz. unsweetened chocolate, chopped

1 stick unsalted butter, cut into pieces

2 tsp. pure vanilla extract ( I used imitation and lived)

2 large eggs, slightly beaten

For the filling:

4 tbsp. unsalted butter, at room temperature

1 c. powdered sugar

2 tsp. pure vanilla extract

3 tbsp. heavy cream

1 c. marshmallow creme

1/2-3/4 c. mini chocolate chips

Directions:

Position a rack in the center of the oven and preheat to 350 degrees. Place paper liners in muffin tin for 20-24 cupcakes.

Prepare the cupcakes: Bring the sugar and 1 c. water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, and baking powder in a bowl.

Using a mixer, beat the eggs into the chocolate, them mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about 1/4 c. batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 13-16 minutes (original recipe stated for 25 minutes, so it really depends on your oven). Cool in the pans for about 25 minutes, then transfer to a rack to cool completely.

(Cupcakes may sink in the middle…if they do, they’ll puff up when filled later)

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 c confectioners’ sugar. Add the vanilla and 1 tbsp. heavy cream; beat until smooth. Beat in the remaining 1/2 c. confectioners’ sugar and 2 tbsp heavy cream in batches, alternating after each addition. Beat in the marshmallow creme. Add chocolate chips (Using as little or many as you’d like- keep in mind when using a piping bag that the chips may not come out if you use too many…trust me!); set aside or refrigerate.

Spoon the filling into a pastry bag with a large round decorating tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It’s okay if some of the filling is showing- you’ll cover it when you frost)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Fudge Buttercream Frosting

1/2 c. butter, at room temperature

1/4 c. shortening

1/3 c. unsweetened cocoa powder

2 c. confectioners’ sugar

2 tbsp. milk

1 c. hot fudge topping

1 tsp. vanilla

Cream together the butter and margarine with the shortening. Sift the cocoa with the confectioners’ sugar and add to the creamed mixture. Mix together adding 1 tbsp at a time of milk to keep mixture smooth. Don’t add more than 1/4 c. milk.

Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy. Frost the cupcakes.

Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

It’s the second, most wonderful time of the year! Leaves are changing color and falling to the ground, pumpkin is the most popular flavor for drinks, food, scents, etc., it’s not so blasted hot ( Well, I take that back. This week is supposed to be in the 80’s! Holy cannoli!), and the air has a great crisp to it that just makes me smile. I always feel that in the fall I need to make pumpkin-flavored muffins, breads, cupcakes, cakes, etc., because it’s “the time” to make all of that. The rest of the year, pumpkin doesn’t seem as well liked for treats. Don’t get me wrong, I could eat most pumpkin treats everyday! It’s everybody else that claims pumpkin as only Fall appropriate. 😦

When I saw the recipe for these pumpkin cupcakes, I immediately flagged the page as a “must make” recipe. Anybody else out there do that with magazines/recipe books? I probably flag 6-8 recipes every time I get a food magazine. Don’t ask how many of those I’ve actually been able to make! Any who, the recipe boasts some serious pumpkin flavor due to key ingredients of spice cake mix and pumpkin puree. This is more dense than your typical cupcake, but still has the cupcake attitude and charm people love.

This cupcake is paired with a yummy cinnamon cream cheese frosting, which I feel just adds to the deliciousness of the cupcake. The cupcake is great by itself, but topped with the frosting, these two were certainly meant to be together! Just like Ryan and me, right?! Okay, okay… not exactly the same, but you know what I mean!

Grab some apple cider or coffee, and enjoy a pumpkin cupcake or two!

Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

Recipe from Kraft Food and Family

1 pkg. (2-layer size) spice cake mix

1 c. sour cream

1 can (15 oz) pumpkin

1/4 c. oil

1 pkg ( 8 oz) cream cheese, softened

1/4 c. butter, softened

1 tsp. vanilla

1 pkg (16 oz) powdered sugar

1 1/2 tsp. ground cinnamon

Heat oven to 350 degrees.

Beat first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups.

Bake 20-22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely.

Beat cream cheese, butter, and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon.  Spread over cupcakes.

*Store frosted cupcakes in refrigerator*


By the way, how cute is this dessert plate?! I got a set of 4 on clearance at Macy’s, and couldn’t be happier! I also have a large dessert platter with the same theme and love it!