CupBrookie (Cookie inside a Brownie inside a Cupcake)
CupBrookie (Cookie inside a Brownie inside a Cupcake)
Prep Time: 3 Hours
Yields: 24 Servings
Ingredients:
1 pouch Betty Crocker® Sugar Cookie Mix or 1 tube refrigerated cookie dough or 1 package refrigerated break-n-bake cookie dough
1 box Betty Crocker® Original Supreme Brownie Mix (can substitute brownie mix of your choice)
1 box Betty Crocker® Super Moist Yellow Cake mix (can substitute any flavor cake mix)
1 package Betty Crocker® Cupcake Liners
1 can Betty Crocker® White Cupcake Icing
1 can Betty Crocker® Chocolate Cupcake Icing
Instructions:
1. Follow direction on mixing cookie dough, making sure to refrigerate if using a mix. Time saver tip: start with refrigerated dough. Roll dough out to 1/8” thickness. Keep cold until ready to use.
2. Preheat oven to 350°F. Mix Brownie mix according to box directions. Using 9”x 9” pan, fill with ½ the Brownie batter, making sure to smooth it to the corners of the pan. Helpful hint: line pan with parchment paper to make it easy to remove and clean.
3. Use a pizza cutter to cut the chilled cookie dough to fit the pan. Lay cookie dough on top of ½ the brownie batter. Cover with the remaining ½ of brownie batter, smoothing to the edges. Bake brownies according to box time and temperature recommendations for pan size. Test with tooth pick to confirm the center is cooked through.
4. While brownies are baking, prepare cake batter according to box directions. Line Cupcake pan with Cupcake Liners. Fill cupcake liners with 2/3 the quantity of batter for a standard size cupcake. This should be about ½ the depth of the cupcake well.
5. Once the brownies are cooked, remove from pan by gently lifting corners of parchment paper. Allow brownies to cool on a wire rack. Once cool enough to handle, place brownies inverted on cutting surface. Using a circle cookie cutter that has a smaller diameter than the cupcake liners, cut circles in the brownies.
6. Place cut-out brownie/cookie pieces into cupcake liners, centering on the batter. Top with remaining batter, about 2 to 3 tablespoons each. Bake according to Cupcake time and temperature recommendations on the Cake box. Removed cupcakes from pan and allow to cool thoroughly on cooling rack.
7. Once Cupcakes have cooled, decorate with Betty Crocker® Cupcake Icings and enjoy!