Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (130g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips (optional, or to taste)

Instructions:

  1. Preheat oven to 350°F (175°C) and line the cupcake pan with paper liners.
  2. Melt butter in a medium bowl. Stir in sugar, then add the egg and vanilla. Mix well.
  3. Sift in cocoa powder, flour, salt, and baking powder. Mix until just combined.
  4. Divide brownie batter evenly among cupcake liners and bake for 18-20 minutes. Allow to cool completely in the pan.
  5. In another bowl, cream butter, brown sugar, and granulated sugar until fluffy. Stir in vanilla extract.
  6. Gradually mix in flour and salt until combined. Fold in chocolate chips if using.
  7. Once the brownie cupcakes are cooled, top each with a generous scoop of cookie dough.
  8. Chill assembled cupcakes in the refrigerator for 15-20 minutes.