Macaroon Brownie Cupcakes
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!
Servings: 12
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.