The Cookie Brownie Cupcake

That's right. The ultimate dessert. This baby is made from chocolate chip cookie dough, brownie mix, and topped with your favorite icing (shown is the Coconut Frosting from Chocolate Coconut Cake).

Do remember that you are making at least two different things to put together. If you don't have the time in one chunk, it's all good! Make the cookie dough first because it's the easiest to refrigerate (covered, of course). I'm sure you can use just about any chocolate chip cookie recipe, but this one has been proven as perfect for me for the last five years.

Chocolate Chip Cookies: The Base:
Supplies:

- 1 1/3 C Unbleached, All Purpose Flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 C Butter/Margarine (1 stick)
- 1/2 C unpacked brown sugar
- 1/2 C sugar
- 2 tsp vanilla
- 1 egg
- 1 C semi-sweet chocolate chips

Directions:

- Mix together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the butter until light and fluffy, about thirty seconds.
- Add the sugars and beat until well blended.


- Add the egg and vanilla and beat again.

- Add the flour mixture in thirds, stirring after each addition, to blend the dough as thoroughly as possible.

- Finally, mix in the chocolate chips.


(If you want to make chocolate chip cookies, set the oven to 350 and cook them from 9 to 12 minutes!)

Cake Brownies: The Body:
Supplies:

-1 1/2 C unbleached, all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 C butter
- 1 C sugar
- 1/2 C unsweetened cocoa powder
- 2 eggs
- 2 tsp vanilla
- 1 C Milk

Directions:

- Preheat your oven to 350.
- Mix together the flour, baking soda, and baking powder in a medium bowl. Set aside.
- Melt the butter in the microwave in a large bowl or on the stove-top in a small saucepan for 1 to 2 minutes or until completely melted.
- Add the cocoa powder and sugar to the butter until well combined. Add the eggs and vanilla (whisking).
- Alternately add the flour mixture and milk to the butter/cocoa mixture until well blended. Make sure to really mix after each addition.
(If you want to make regular brownies, cook for 15 to 18 minutes in a greased pan.)

The Cookie Cupcake Brownie:
Directions:

- Use 2tbsp of the cookie dough for each cupcake base. Carefully mold it as well as you can with the spoon to the bottom of the cupcake holder.

- Use 1/4 C to 1/3 C of brownie mixture for each cupcake. This should make 12 to 18 cupcakes, approximately. (You will have cookie dough left over-- perfect to make half a dozen chocolate chip cookies as well!)

- Cook at 350 for 25 minutes exactly. This was the PERFECT timing for me. If you have an over-eager oven or a slow-cooking-oven, then play with the time. Make sure to check the middle of the cupcake with a toothpick of knife.

- Top them with your favorite frosting to truly make the dessert a cupcake.


Ta-Dah! The ultimate dessert.

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