Cookie Stuffed Brownie Cupcakes

I have a problem. When someone does something thoughtful and kind I have an overwhelming urge to shower them with baked goods. I guess it's a problem we are all going to have to learn to live with.


Cookie Stuffed Brownie Cupcakes

adapted from Tablespoon

Makes 12

12 Oreos (I used some Classic and some Chocolate)

For the Cookie Dough:
1/2 cup firmly packed light brown sugar
1/2 cup caster sugar
115g unsalted butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup dark chocolate chips

For the Brownie Batter:
100g dark chocolate, chopped
125g unsalted butter
1 cup firmly packed light brown sugar
2 eggs
135g plain flour
1/8 teaspoon baking powder
15g cocoa powder

Preheat the oven to 180 degrees C and line a 12-hole muffin pan with paper liners.

Make the Cookie Dough:
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until light and creamy. Reduce the speed to medium-low and add the egg and vanilla and mix well. Reduce the speed to low and add the flour, salt and baking soda and mix until just combined. Fold in the chocolate chips. Set aside.

Make the Brownie Batter:
Put the chocolate, butter and sugar into a medium saucepan over low heat and stir until melted and smooth. Remove from the heat and let it cool slightly. Add the egg, whisking immediately and then add the flour, baking powder and cocoa and whisk until incorporated.

Assemble the Cupcakes:
Spoon 1 tablespoon portions of cookie dough into the paper liners and press to cover the bottom of each cup. Press an Oreo onto the dough, then spoon the brownie batter over the top to cover the cookie dough and Oreo. The cupcake liner will be almost full.

Bake for 25 minutes, until a toothpick inserted into the centre of a cupcake comes out with some moist crumbs clinging to it. Remove them from the pan and allow them to cool on a wire rack.