So, there’s a hurricane a-coming. Sandy is closer to making landfall and people are running around like chickens with their heads cut off getting ready. Me? Well, I ran the Marine Corps Marathon yesterday (in 4 hours 14 minutes (in wind!) thankyouverymuch) and I’m still hungry so I’m making cupcakes. We also have pumpkin chili in the crockpot but that’s not as much fun as a cupcake. 🙂
I should add that the irony of this hurricane is not lost on me. I am not a natural disaster kind of girl. When I found out we were moving to Florida, I was apprehensive, to say the least. Lived there so far for a year and a half and we escaped Isaac because that one went west (phew!). So, I come home to run a marathon and stay with my folks in Virginia and there’s a hurricane? Nice. Can I go back to Florida, please? Ha!
So here I am, hunkering down and thinking about food. Well, everyone else is too! Of course, they’re probably not thinking about cupcakes. Sheesh, what’s THEIR problem? Cupcakes have a remarkable way of relieving stress. Especially when they are fudge brownie cupcakes with cookie dough frosting! (Thank you, Pinterest!)
Decadent fudgey brownies with a sinfully delicious cookie dough topping? Yes, please! What hurricane? 😉
Okay, on a serious note, if you are in Sandy’s path, stay safe and stay indoors. See you after she’s moved on. We can celebrate survival with cupcakes. 🙂
Fudge Brownie Cupcakes with Cookie Dough Frosting
1/2 cup (1 stick) butter
3/4 cup light brown sugar
1/2 cup cocoa powder
1/2 tablespoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup all-purpose flour
Preheat oven to 375 degrees. Line muffin tin with cupcake liners.
Melt butter in the microwave in a large microwave safe bowl. Mix in the sugar until smooth and microwave for about 1 minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs. In a separate bowl, mix together the salt, baking powder, cocoa powder and flour. Slowly add to the sugar/butter mixture and mix well. Fill muffin cups with batter and bake 8 to 10 minutes. Cool completely before frosting.
Cookie Dough Frosting
1/2 cup butter (1 stick), softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons milk
1 cup mini chocolate chips
Cream butter and sugar together ina mixing bowl fit with a paddle attachment. Add vanilla; mix well. Stir in flour and salt until doughy. Add milk and beat until fluffy. Gently fold in chocolate chips. Frost cooled cupcakes. Enjoy!