Loaded Brookies Cupcakes with Brownie Bottom and Cookie Top
Decadent cupcakes featuring a fudgy brownie base topped with a chewy chocolate chip cookie layer, loaded with chocolate chips and a drizzle of frosting. A perfect mashup dessert that's a showstopper for any occasion.
Ingredients
Ingredients
- 0.5 cup unsalted butter melted, for brownie layer
- 1 cup granulated sugar divided for brownie and cookie layers
- 2 large eggs room temperature
- 0.5 cup all-purpose flour sifted
- 0.25 cup cocoa powder unsweetened, for brownie layer
- 1 tsp vanilla extract divided
- 1 cup chocolate chips semi-sweet, divided for layers and topping
- 0.5 cup quick oats for cookie layer
- 1 tsp baking powder for cookie layer
- 0.25 tsp salt divided
- 0.5 cup cream cheese frosting store-bought or homemade for drizzle
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Make-ahead: Bake brownie layer a day ahead and store covered; assemble and bake with cookie layer the next day. Variations: Add nuts or caramel bits to the cookie layer. Serving: Pair with a glass of milk or coffee for a decadent treat.