Brownie Cupcakes with Cookie Dough Frosting

Ingredients

• ounce sunsweetened or bittersweetchocolate, chopped (I used Ghirardelli)
• 1/2 cup(8 Tbsp;113 g) unsalted butter, cut into cubes
• and 1/4 cup s (250 g) granulated sugar
• teaspoon pure vanilla extra ct
• large eggs
• 1/4 cup(94 g) all-purpose flour(spooned & leveled)
• 1/4 teaspoon salt
• 1/2 cup(8 Tbsp;113 g) unsalted butter, softened to room temperature
• 1/4 cup(150 g) packed lightbrown sugar
• teaspoon pure vanilla extra ct
• cup+ 2 tablespoon s (140 g) heat-treated all-purpose flour* (spooned & leveled)
• 1/2 teaspoon salt
• 1/4 cup(60ml) milk*
• cup(180 g) mini chocolate chips

Instructions

1. You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 1 cup to be sure you have enough.
2. Place the flour in a microwave safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
3. Measure the amount of flour you need and use in the recipe, then let it cool completely.