OK guys. This is what happens when I combine my ABSOLUTE FAVORITE cookie with a fluffy, tender cupcake, and let me tell you, it is truly magical. These Brown Butter Chocolate Chip Cookie Cupcakes are everything I have ever wanted in a dessert and more. The brown butter takes the whole thing to a level I genuinely cannot describe, and that ganache center? INSANE. Truly insane. This is my DREAM cupcake.
I made these last week and my family could not get enough of them. Like, gone. Demolished. Asking when I am making them again. They are perfect for birthdays, holidays, dinner parties, or honestly any random Tuesday when you want to feel something. The cupcake itself is unbelievably soft and tender thanks to the brown butter, sour cream, and milk combo, and then you stuff it with a silky chocolate ganache and crown it with a brown butter cream cheese frosting and a tiny chocolate chip cookie on top. It is so so so so SO good.
I am genuinely debating starting a whole cupcake series based on my favorite cookies because this concept just WORKS. Sugar cookie cupcakes? Snickerdoodle cupcakes? Tell me what I should make next because I am completely spiraling over this idea.
P.S. Make the full 2 cups of brown butter even though you do not need quite all of it. Brown butter reduces a bit as it cooks, you will use some across the cupcakes, the cookies, AND the frosting, and trust me, you do not want to run out partway through. Plus the leftover is incredible spread on toast the next morning.
Ingredients Needed
Unsalted Butter This is the star of the entire show. You are going to brown a full 2 cups of butter all at once and use it across the cupcakes, the frosting, AND the mini cookies on top. Browning it gives the butter that nutty, toasty, almost caramel quality that makes everything taste 10x better.
Light Brown Sugar Used in the cupcakes, the mini cookies, AND the frosting. The molasses in brown sugar pairs perfectly with brown butter and gives everything that warm, deep, slightly chewy quality. Stick with light brown here, dark brown will overpower the brown butter flavor.
Granulated Sugar Helps with structure and gives the cupcakes a lightly crisp top. Brown sugar alone would make them too dense and fudgy and we want a light, fluffy, tender crumb.
Eggs Four large eggs at room temperature for the cupcakes plus one extra yolk for the mini cookies. Room temp is non negotiable, cold eggs will seize up the brown butter and mess with your texture. Pull them out at least an hour before you start.
Vanilla Extract Pure vanilla extract only please. Brown butter and vanilla are a match made in heaven and using imitation will dull the flavor of the whole recipe.
All Purpose Flour Standard AP flour for both the cupcakes and the mini cookies. Make sure to spoon and level your flour, do not scoop directly from the bag or you will end up with dense, gummy cupcakes.
Baking Powder This is what gives the cupcakes their lift and keeps them tender and fluffy. Make sure yours is fresh, expired baking powder is the number one reason cupcakes turn out flat and sad.
Whole Milk or Buttermilk Adds moisture and richness to the cupcake batter. Buttermilk will give you a slightly tangier, more tender cupcake while whole milk keeps things classic. I have used both and love them both.
Sour Cream This is my secret weapon for ridiculously moist cupcakes. The fat and acidity tenderize the crumb and keep these cupcakes soft for days. Do not skip it.
Mini Chocolate Chips You want minis here, not regular chocolate chips. They distribute evenly throughout the batter and the tiny cookies on top, so you get a chocolate chip in basically every bite. I love semi sweet for the perfect balance.
Semi Sweet Chocolate For the ganache filling, use chopped chocolate from a bar OR more semi sweet chips. A good quality chocolate makes a real difference here since the ganache is the surprise center.
Heavy Cream Used in both the ganache and the frosting. Do not swap for half and half or whole milk, you need the full fat for a thick glossy ganache and a creamy stable frosting.
Cream Cheese Full fat block style cream cheese for the frosting, not the spreadable kind in a tub. Pull it out an hour before you start so it softens evenly and beats up smooth without lumps.
Powdered Sugar Sweetens and stabilizes the frosting. Add it slowly and taste as you go, the brown butter and brown sugar already bring sweetness so you may not need the full amount.
Cornstarch Just a tiny bit in the mini cookies for that soft chewy bakery style texture. It also keeps the cookies from spreading too much in the oven so they stay puffy and round on top of the cupcakes.
Substitutions and Modifications
- Whole milk and buttermilk are interchangeable, both work beautifully
- Greek yogurt can sub for sour cream in a pinch, but full fat sour cream is best
- Use dark chocolate instead of semi sweet for a less sweet ganache
- Swap the ganache for a salted caramel filling for a totally different vibe
- Skip the mini cookie on top and just press a few mini chocolate chips into the frosting for a simpler version
- A 1 to 1 gluten free flour like Bob’s Red Mill works in both the cupcakes and the cookies
Why You’ll Love This Recipe
- Three desserts in one (cupcake, ganache center, AND a tiny cookie) all in a single bite
- Brown butter shows up in the cupcake, the frosting, and the mini cookie for next level nutty flavor
- The most show stopping dessert for any celebration without being complicated to put together
Equipment Needed
- Light colored saucepan so you can actually see the butter turn from yellow to golden to brown without burning it.
- Stand mixer or hand mixer for beating the cupcake batter and whipping the frosting until light and fluffy.
- Standard 12 cup cupcake pan to bake the cupcakes evenly with that perfect domed top.
- Cupcake liners to keep the cupcakes from sticking and to make them look bakery cute.
- Baking sheet for baking the 12 mini chocolate chip cookies that go on top.
- Large cookie scoop to portion the cupcake batter evenly so they all bake in the same time.
- Small cookie scoop to portion the mini cookies so they stay tiny and proportional to the cupcakes.
- Heat safe bowl for pouring the hot cream over the chocolate when making the ganache.
- Whisk for combining your dry ingredients and stirring the ganache smooth.
- Piping bag and tip to swirl the frosting on top of each cupcake for that gorgeous bakery finish.
- Apple corer or small paring knife to poke the hole in the center of each cupcake for the ganache filling.
- Wire cooling rack to let the cupcakes and cookies cool completely so the frosting does not melt when you assemble.
The BEST EVER Brown Butter Chocolate Chip Cookie Cupcakes
Ingredients
For the Brown Butter (master batch)
- 2 cups unsalted butter
For the Cupcakes
- ¾ cup brown butter cooled
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 2 ¾ cups all purpose flour
- 2 ½ tsp baking powder
- 1 cup whole milk or buttermilk
- ½ cup sour cream
- 1 ½ cups mini chocolate chips
For the Ganache Filling
- 4 oz semi sweet chocolate chopped (or semi sweet chips)
- ½ cup heavy cream
- 2 tbsp unsalted butter
For the Brown Butter Cream Cheese Cookie Dough Frosting
- 4 tbsp brown butter cooled
- 4 oz cream cheese softened
- ¼ cup light brown sugar
- ½ tsp vanilla extract
- ½ tsp salt
- 1 to 1 ½ tbsp heavy cream
- 1 ½ to 2 cups powdered sugar as needed
For the Mini Chocolate Chip Cookies
- 3 tbsp brown butter cooled
- 3 tbsp light brown sugar
- 1 tbsp granulated sugar
- 1 egg yolk
- ¼ tsp vanilla extract
- 6 tbsp all purpose flour
- ¼ tsp baking powder
- ⅛ tsp cornstarch
- ¼ cup mini chocolate chips
Instructions
- Brown your butter. Place 2 cups of unsalted butter in a light colored saucepan over medium heat. Let it melt completely, then keep stirring as it foams and bubbles. The butter will go from yellow to golden to amber, and you will start to see little brown bits on the bottom of the pan. When it smells nutty and toasted (about 6 to 8 minutes total), pull it off the heat IMMEDIATELY. Pour into a heat safe bowl, scraping in all those brown bits, and let cool for 5 to 10 minutes.
- Preheat oven to 350°F and line a cupcake pan with 12 liners. Have a baking sheet ready for the mini cookies later.
- Make the cupcake batter. In a stand mixer, beat 3/4 cup of the cooled brown butter with the light brown sugar and granulated sugar on medium speed until fully combined and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
- Add the sour cream and milk (or buttermilk) and mix until just combined. The batter will look a little broken at this stage, that is totally normal.
- In a separate bowl, whisk together the flour and baking powder. Slowly fold this into the wet ingredients until JUST combined, do not overmix or you will get tough cupcakes. Fold in the mini chocolate chips.
- Scoop the batter into the cupcake liners, filling each about 3/4 full. Bake at 350°F for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool COMPLETELY.
- While the cupcakes bake, make the ganache. Place the chopped chocolate (or chips) and 2 tbsp butter in a heat safe bowl. In a small saucepan, heat the heavy cream until it is JUST lightly simmering, do not boil. Pour the hot cream over the chocolate and butter and DO NOT TOUCH IT for 2 to 3 minutes. Then stir slowly from the center out until smooth and glossy. Set aside to cool and thicken at room temperature.
- Make the mini chocolate chip cookies. In a bowl, mix together 3 tbsp cooled brown butter, the light brown sugar, and the granulated sugar until combined. Add the egg yolk and vanilla extract and mix again. In a separate bowl, whisk the flour, baking powder, and cornstarch, then fold into the wet ingredients. Fold in the mini chocolate chips.
- Scoop 12 small cookies (about 1 tablespoon each) onto a baking sheet and FREEZE for 10 minutes. Bake at 350°F for 8 to 10 minutes, until the tops are just set and lightly crisp on the edges. You want these slightly more crisp than your usual chewy cookie because they are going to act as a crunch factor on top of the frosting. Cool completely on the pan.
- Make the frosting. In a stand mixer, beat together 4 tbsp cooled brown butter, the cream cheese, and the brown sugar until smooth and fluffy, about 2 to 3 minutes. Add the vanilla extract, salt, and heavy cream. Slowly add the powdered sugar 1/2 cup at a time, beating until you reach a thick but pipeable consistency.
- Assemble. Make sure your cupcakes are COMPLETELY cool. Use an apple corer or small paring knife to poke a hole in the center of each cupcake, going about halfway down. Fill each hole generously with the ganache. Pipe the frosting on top in a generous swirl, then crown each cupcake with a mini chocolate chip cookie. Serve immediately or refrigerate until ready to serve.
Video
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 1 day. Because of the cream cheese frosting, these are best refrigerated.
- Fridge: Store in an airtight container in the refrigerator for up to 4 days. Let sit at room temp for 15 to 20 minutes before serving for the best texture.
- Freezer: Freeze unfrosted, unfilled cupcakes in a freezer safe container for up to 2 months. Thaw at room temperature, then fill, frost, and top with the cookie when ready to serve.
Tips and Tricks
- Use a LIGHT colored saucepan to brown your butter so you can actually see when it turns golden brown. Dark pans hide the color and you will burn it.
- Make sure all your dairy and eggs are at room temperature. This is the difference between a tender, fluffy cupcake and a dense one.
- Let the brown butter cool fully before mixing with the sugars or it will melt the sugar and mess with your texture.
- The frosting amounts in this recipe are HALVED from a standard batch because you really do not need more, even with generous swirls. Trust me, I tested it.
FAQ
Can I make these ahead of time?
Yes! You can bake the cupcakes and the mini cookies a day ahead and store them separately in airtight containers. Make the ganache and frosting the day of, then assemble. Fully assembled cupcakes are best the day they are made but will keep beautifully in the fridge for up to 4 days.
Can I skip browning the butter?
You technically can, but please do not. The brown butter is the entire personality of this recipe. If you skip it, you just have a regular chocolate chip cupcake and that is not the assignment.
Why did my cupcakes sink in the middle?
Usually one of three things. Overmixing the batter after adding the flour, opening the oven door too early, or expired baking powder. Mix until JUST combined, leave the oven shut for at least 18 minutes, and check your baking powder date.
Can I use regular chocolate chips instead of mini?
For the cupcake batter you can, but for the mini cookies on top you really want minis so the cookies stay small and proportional to the cupcake.
My ganache turned out too runny, what do I do?
Pop it in the fridge for 10 to 15 minutes and stir, this will thicken it right up. If it is still too thin, your cream to chocolate ratio was off, just stir in another ounce of melted chocolate.
Can I make this gluten free?
Yes, swap the all purpose flour with a 1 to 1 gluten free baking flour like Bob’s Red Mill or King Arthur. The texture will be slightly different but still delicious.
Do you LOVE Cupcakes?! Check Out More of my Favs:
Easy Oreo Cupcakes (Doctored Up Cake Mix) – The Easiest, Most Impressive Dessert Ever
The Best Carrot Cake Cupcakes – Moist, Fluffy & Easy to Make!
The Best Homemade Funfetti Cupcakes
Let’s Connect!
If you make these Brown Butter Chocolate Chip Cookie Cupcakes, PLEASE tag me on Instagram and TikTok @munchiesbymallory! I genuinely live for seeing your bakes and there is nothing better than watching you guys recreate my recipes. Drop a comment below and tell me what cupcake flavor I should tackle next, sugar cookie? snickerdoodle? something else entirely? I am in a cupcake era and I am taking requests. Love you guys, happy baking! xoxo
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