When a dear friend of mine visited from New York last summer, I gave him three options for a custom dessert made with love: brownies, cupcakes, or cookies. When he answered all of the above, I was poised to be pretty annoyed, but thought better of it.
From there, the most stupidly easy yet stupidly delicious dessert was born. These cupcakes take the best of brownies, cupcakes, and cookies to make a hybrid dessert that’s fucking lit. Seriously. If you ever need to impress someone with your kitchen skills, or really want to pamper someone with a delicious dessert but don’t want to put forth the effort actually required for an above and beyond nomnom, look no further. This dessert was made for you and your lazy-but-extravagant nature:
- 1 box brownie mix, associated ingredients + one egg
- 1 tube of cookie dough
- 1 can of frosting of your choosing
- Cooking spray
- Cupcake tins
- Sprinkles of your choosing
*I use all boxed goods here because assembly of these goods is a tad involved, but if you want to show me up and go hundo P from scratch then do you, booboo*
- Spray cupcake tins with cooking spray. I’d say don’t use cupcake wrappers because these are no-jokes desserts and wrappers might be a little frail. But hey, whatever, prove me wrong. I don’t really care.
- Fill each cupcake tin nook with cookie dough, ⅛-¼ of the way full. Really whatever floats your boat. I trust your judgement.
- Prepare brownies. I use an extra egg because that gives the brownies a more cake-like consistency. They’re still undeniably brownies, but giving them a cakey consistency truly makes these a cookie-brownie-cupcake hybrid. As with pretty much everything else, you can definitely opt not to add the extra egg, but I think this is probably the element I advocate the most.
- Fill the remainder of each cupcake tin nook with brownie batter. If you have extra, I suggest eating it.
- Bake at 350 for 20 minutes, but watch it like a damn hawk. You want to pull these suckers out as soon as your brownies are convincingly solid and will completely hold their shapes. The cookies shouldn’t burn, but you really don’t want to over-bake. I adjust the time I cook these by the minute, so you’re really going to need to use your brain here.
- Allow to cool fully.
- Frost them. I started off using an icing tip (as you can see from the photographs), but TBH when you dip them into the sprinkles the icing gets a little wonky. I’m probably doing it wrong.
- Add your sprinkles! To make them super sprinkley, I dipped them straight into the dish of sprinkles. You don’t have to do that, but sprinkles are delicious so please take this as a hard-held suggestion.