These cupcakes are moist fudgy brownies topped with chocolate chip macaroons. They are a delicious all-in-one dessert! Macaroon Brownie Cupcakes are baked in individual cupcake liners for easy single servings, great for parties, special occasions, or keep them in the freezer for smaller servings. YUM!
I make a lot of desserts with coconut. If you look at my blog then it’s pretty clear that I love coconut. Here’s one more coconut recipe. I just can’t help myself! These Macaroon Brownie Cupcakes are to die for!!! It’s a chocolate chip macaroon cookie baked on top of a brownie, a complete dessert practically. If you don’t want to make homemade brownies or are intimidated by it, then use 1 store bought brownie mix and follow the instructions on the box to make the batter. Pour the brownie batter in the cupcake liners and top with the chocolate chip macaroon topping then bake. It’s really simple and the results are phenomenal. Your family and friends will be impressed by these Macaroon Brownie Cupcakes!
INGREDIENTS CHOCOLATE CHIP MACAROON TOPPING
- Sweetened flaked coconut
- Sugar
- Large egg whites
- Mini semi sweet chocolate chips
- All-purpose flour
- Pure vanilla extract
- Salt
INGREDIENTS TO MAKE BROWNIE BATTER (or use 1 box brownie mix and make the brownie batter according to instructions on box)
- Unsalted butter
- Semisweet chocolate bar
- Granulated sugar
- Large eggs
- Pure vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Salt
- Semisweet chocolate chips
- Dark chocolate chips
HOW TO MAKE MACAROON BROWNIE CUPCAKES
- Preheat the oven to 325°F (163°C).
- Make the chocolate chip macaroon topping:
- In a small bowl, mix together coconut, sugar, egg whites, mini chocolate chips, flour, vanilla, and salt; set aside.
- Make the brownie batter:
- In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
- In a medium saucepan over low heat, combine the butter and chopped chocolate, stirring continuously until melted, for about 4 minutes.
- Remove from heat.
- Stir in the granulated sugar, eggs, and vanilla; mix until combined.
- Sprinkle the flour mixture over the top of the chocolate mixture and stir until combined.
- Stir in the chocolate chips.
- Pour into the prepared cupcake liners 2/3 full.
- Scoop 2 rounded tablespoons macaroon topping on top of the brownie batter.
- Bake for 35-40 minutes.
- DO NOT OVER BAKE!
- Cool on a wire rack for 10 minutes.
- Remove from the cupcake pan and cool completely the wire rack.
HOW TO STORE THE MACAROON BROWNIE CUPCAKES
- Room temperature: Store in an air tight container for up to 4 days.
- Refrigerate: Store in an air tight container for up to 1 week.
- Freeze: For up to 3 months.
Macaroon Brownie Cupcakes
Ingredients
Chocolate Chip Macaroon Topping
- 2 ⅔ cups sweetened flaked coconut
- ⅔ cup sugar
- 4 large egg whites
- ⅔ cup mini semi sweet chocolate chips
- ¼ cup all-purpose flour
- ½ tsp pure vanilla extract
- ¼ tsp salt
Brownie Batter
- 10 Tbsps unsalted butter
- 4 oz semi-sweet chocolate bar, chopped
- 1 cup granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 tsp pure vanilla extract
- ¾ cup all-purpose flour, sifted
- ¼ cup unsweetened cocoa powder, sifted
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 325°F. Line a cupcake pan with 12 paper baking cups.
- Make the chocolate macaroon topping: In a small bowl, mix together coconut, sugar, egg whites, mini chocolate chips, flour, vanilla, and salt. Scoop 2 rounded tablespoons macaroon topping on top of the brownie batter.
- Make the brownie batter: In a medium bowl, sift together flour, cocoa powder, and salt; set aside. In a medium saucepan over low heat, combine the butter and chopped chocolate, stirring continuously until melted, for about 4 minutes. Remove from heat. Stir in the granulated sugar, eggs, and vanilla; mix until combined. Sprinkle the flour mixture over the top of the chocolate mixture and stir until combined. Stir in the chocolate chips. Pour into the prepared cupcake liners 2/3 full.
- Bake for 35-40 minutes. DO NOT OVER BAKE. Cool on a wire rack for 10 minutes. Remove from the cupcake pan and cool completely the wire rack.
Notes
- Using store bought brownie mix instead of homemade brownies: Instead of making brownie batter, replace with 1 store bought boxed brownie mix and follow recipe on box except pour into lined cupcake pan.
- Room temperature: Store in an air tight container for up to 4 days.
- Refrigerate: Store in an air tight container for up to 1 week.
- Freeze: For up to 3 months.
Macaroons are one of may favorite flavors. I love that on top of chocolate cupcakes. Thanks.
This recipe is really fun with the chocolate chip macaroons on top of the cupcakes instead of a frosting. I’m so glad you enjoy the recipe! Thank you for your comments!
Best Wishes,
Louise