Total Time
40mins
Prep 30 mins
Cook 10 mins

These are so good you should only enjoy them in bite sized portions! Imagine the best brownie you've ever had topped with safe to eat, raw, cookie dough. You'll be begged for this recipe every time! P.S. YES these are sweet and rich (even more reason for their mini size)

Ingredients Nutrition

Directions

  1. Cupcakes: in a bowl whisk flour, powder, and salt. In large bowl (I use my stand mixer) whisk sugar, brown sugar and cocoa. Once combined, pour in melted butter and mix until combined. Mix in eggs, vanilla, then stir in milk. Once combined add dry ingredients until just combined (will be very thick).
  2. Use mini cupcake pan with liners.
  3. Spoon into liners - fill about 2/3 full.
  4. Bake 7-10 minutes. Shorter baking time will yield chewier brownies. Let cool completely.
  5. Frosting: with electric mixer, whip butter and brown sugar until fluffy. Slowly mix in flour, then powdered sugar, vanilla, molasses and 2 tablespoons of cream or half and half. If too thick you can add extra tablespoon. Fold in chips.
  6. If you wish to pipe this (the easiest way I've found) fill frosting bag but do not use a tip (the chips will clog the tip)
  7. If you have extra frosting you can store it in the fridge, it's great to dip graham crackers, pretzels, or just about anything into.