The Ultimate Fudge Brownie Cupcakes with Cookie Dough Frosting

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Gently melt the butter and chopped bittersweet chocolate together over low heat or in short bursts in the microwave until smooth. Remove from heat and immediately whisk in both sugars until fully incorporated.
3. Whisk in the eggs one at a time until just combined, then stir in the vanilla extract. Do not overmix.
4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
5. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. A few streaks of flour are fine.
6. Divide the batter evenly into 12 muffin cups. Bake for 18–20 minutes. A toothpick inserted near the edge should come out with moist crumbs, not wet batter.
7. Let the brownies cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Prepare the frosting: Spread the 1 cup of flour intended for the frosting on a small baking sheet and bake at 350°F (175°C) for 5–7 minutes to heat-treat it. Cool completely.
9. Beat the softened butter for the frosting until light and fluffy (about 2 minutes). Gradually add the sifted powdered sugar and the cooled, heat-treated flour, mixing on low speed until incorporated.
10. Add vanilla and 2 tablespoons of heavy cream. Beat on medium speed until smooth. Add the final tablespoon of cream only if the frosting is too stiff to pipe or spread easily.
11. Gently fold in the mini chocolate chips by hand.
12. Once the brownies are completely cool, generously top each with the cookie dough frosting using a spatula or piping bag.