Brownie-Cookie Cupcakes

  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 12
Brownie-Cookie Cupcakes


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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