Cookie Dough Frosted Mini Brownies

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)

• Ready In: 40 mins
• Yields: 36 Mini cupcakes

Ingredients

• Cupcakes

• 1 1⁄4 cups flour
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup sugar
• 1⁄2 cup  packed brown sugar
• 1⁄2 cup cocoa powder
• 2  tablespoons cocoa powder
• 3⁄4 cup  melted butter
• 2  eggs
• 1 1⁄2 teaspoons vanilla
• 2  tablespoons milk

• Frosting

• 10  tablespoons butter, at room temp
• 1⁄2 cup  packed brown sugar
• 1 1⁄2 cups powdered sugar
• 1  teaspoon vanilla
• 1  teaspoon molasses
• 2 -3  tablespoons heavy whipping cream or 2 -3  tablespoons half-and-half
• 1⁄2 cup flour
• 3⁄4 cup  mini chocolate chip

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.