Brownie-Cookie Cupcakes

 We used Betty Crocker™ chocolate chip cookie mix and Betty Crocker™ Supreme original brownie mix to create our delectable brownie-cookie cupcakes. Top with Betty Crocker™ Rich & Creamy chocolate frosting.



Ingredients

  • 1
    pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
  • 1/2
    cup butter, softened
  • 3
    eggs
  • 1
    box (16 oz) Betty Crocker™ Supreme original brownie mix
  • 3
    tablespoons water
  • 1/3
    cup vegetable oil
  • 1
    cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)

Steps


1 Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Make cookie dough as directed on pouch, using butter and 1 of the eggs.



2 Make brownie batter as directed on box, using water, oil and remaining 2 eggs for cakelike brownies.


3 Place 1 tablespoon cookie dough in bottom of each muffin cup. Using teaspoon sprayed with cooking spray, press cookie dough to flatten in bottom of each cup. Cover and refrigerate remaining cookie dough until ready to use.


4  Top cookie dough in each cup with 3 tablespoons brownie batter. Bake 22 to 25 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes.


5 Meanwhile, drop remaining cookie dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

6 Spread cupcakes with frosting. Crumble 3 baked cookies; sprinkle over frosted cupcakes.

Comments

Post a Comment

Popular posts from this blog

Raspberry Mousse Brownies

Image
  Brownie mix, chocolate chips and whipping cream create a chocolate lover's dreamy indulgence. Ingredients 1 box (16 oz) Betty Crocker™ Supreme original brownie mix Water, vegetable oil and egg called for on brownie mix box 3/4 cup plus 2 tablespoons semisweet chocolate chips 2/3 cup plus 2 teaspoons whipping cream 2 tablespoons seedless red raspberry jam 1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 16-oz container) Fresh raspberries, if desired Steps 1  Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours. 2  In medium microwavable bowl, place 3/4 cup chocolate chips, 2/3 cup whipping cream and raspberry jelly. Microwave uncovered on High 1 to 2 minutes, stirring once every 30 seconds, until chocolate is melted. Stir until mixture is smooth (there may still be a little undissolved jam). R...
Read more

Brownies with Raspberry Coulis

Image
  Try these delicious and decadent brownies made with Truvía™ Baking Blend to reduce sugar without sacrificing flavor. Ingredients Brownies 4 oz unsweetened baking chocolate 1/4 cup butter 1/4 cup canola oil 2 eggs 3/4 cup Truvía™ Baking Blend 2 teaspoons vanilla 1/2 cup Gold Medal™ unbleached all-purpose flour Coulis 2 cups Cascadian Farm™ frozen organic red raspberries (from 10-oz bag) 1/2 teaspoon Truvía™ Baking Blend Frozen (thawed) sugar-free whipped topping, if desired Steps 1 Heat oven to 375°F. Spray 8- or 9-inch square pan with cooking spray. In 1-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Stir in oil. 2 In large bowl, beat eggs, 3/4 cup Truvía™ Baking Blend and vanilla with whisk. Stir in chocolate mixture. Stir in flour; mix well. Spread batter evenly in pan. 3 Bake 12 to 15 minutes or until brownies spring back when lightly touched in center, and edges begin to pull away from sides of pan. (Top may still appear shiny.) Cool slightly, a...
Read more

Triple-Mint Andes™-Oreo™ Brownies

Image
  Chocolate and mint come together in these loaded mint brownies. Ingredients 1 box Betty Crocker™ mint chip brownie mix Water, oil and egg called for on brownie mix box 1 package Andes crème de menthe mints (28 mints), unwrapped and halved 8 Oreo chocolate crème sandwich cookies, quartered Steps 1  Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal. 2  Make brownie batter as directed on box, reserving mint chips packet for later. Stir in 36 Andes™ mint halves and 1/2 cup of the Oreo™ cookie pieces; spread in pan. Top batter with remaining 1/2 cup Oreo™ cookie pieces and sprinkle mint chips (from reserved packet) over top. 3  Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 30 minutes; top with remaining 20 Andes™ mint halves. Cool completely before serving, about 2 hours.
Read more