Brownie-Cookie Cupcakes

  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 12


pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
cup butter, softened
box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
cup water
cup vegetable oil
container (1 lb) Betty Crocker™ Rich & Creamy chocolate fudge frosting


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  • 1
    Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Make cookie mix as directed on pouch, using butter and 1 of the eggs. Refrigerate until ready to use.
  • 2
    Make brownie mix as directed on box, using water, oil and remaining egg.
  • 3
    Press 1 tablespoon cookie dough in bottom of each muffin cup. Top each with 2 tablespoons brownie batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • 4
    On ungreased small cookie sheet, drop several extra tablespoons of cookie dough for topping. Bake 10 minutes.
  • 5
    Remove cupcakes and cookies from pans to cooling racks. Cool completely, about 45 minutes.
  • 6
    Frost cupcakes with frosting. Crumble baked cookies; sprinkle over frosted cupcakes.



Expert Tips

You will have some cookie dough left over. Bake up the extras and freeze the cookies for another time.

You can use any flavor of frosting you like, but I use chocolate fudge for more chocolate flavor!

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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