Chocolate Chip Cookie brownie cupcakes with chocolate peanut butter buttercream frosting.

I discovered something amazing this last week. Chocolate chip cookies with brownies, then through in some peanut butter, all in one amazing bite? Um yes please! When ever I look at the blog Confessions of a Cookbook Queen I drool and I want to make everything she makes. So yummy looking. She posted this and I knew I had to make it. But of course I made it vegan and I enjoyed every yummy bite. I may or may not have eaten one for breakfast. I am usually really good at eating just one when it comes to yummy desserts but this one I dreamed about.

The first time I made it I made it with chocolate marshmallow cream frosting. That was super good. But peanut butter makes everything better. I will share both frosting recipes because they are both very light and yummy!

Cookbook queen used store bought cookie dough and box brownie mix. Great idea for the non vegan who is not overly picky about cookie dough. I however love a perfect chocolate chip cookie dough and my MIL's is awesome. Granted she has 13 kids and the recipe is huge so I usually half it and it is still enough for this recipe plus extra.

Recipe Chocolate Chip Cookie brownie cupcakes:
Preheat oven to 350 and line 24 muffin tins or 48 mini muffin tins with cupcake wrappers.

Chewy Chocolate Chip Cookie Dough
I use my kitchen aid and basically just threw it all in

Beat together on medium speed:
1 cup vegan butter (I use Earth Balance)
1 cup sugar
2 cups brown sugar
2 tsp Vanilla
4 egg whites or egg substitute

Add on medium speed:
2 tsp salt
2 tsp soda
5 cups flour

Lower speed to stir and add:
Vegan mini chocolate chips 1/2 to 1 bag depending on what you like.

Fill muffin tins about 1/3 full with the cookie dough. Then mix up the brownie mix.

Brownie recipe made easy:
1 box super moist chocolate cake (did you know it has no dairy or eggs in it?)
1/4 cup oil
1/3 cup water
2 egg whites or vegan egg substitute

Mix all ingredients in a mixer until just mixed.

Spoon brownie mix over the cookie dough about 2/3 full.

Bake for about 15 minutes. I think it took longer then that but you can start checking about then. I think it ended up being more like 20.

While you wait for the yummy smells to fill the air began making your frosting.

Chocolate Marshmallow Frosting
1 cup butter (vegan)
1 tsp vanilla
2 TBS almond milk
3 1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 bag marshmallows (melted in the microwave 20 seconds at a time until smooth)

Mix butter, vanilla and milk on medium low speed until smooth. In a separate bowl sift together sugar and cocoa powder. Add to mixer and beat until just smooth and fluffy. Add marshmallow cream and beat just until mixed on low speed.

Chocolate Peanut Butter Butter cream (say that 3 times, seriously, it's fun)
1/2 cup butter (vegan)
1/2 cup smooth peanut butter. Make sure it is fresh good Peanut Butter. I used organic
2 cup powdered sugar
1/2 cup cocoa powder
1 pinch of salt
1 tsp Vanilla
1-2 TBS almond milk
1/4 bag marshmallows (melted in microwave 20 seconds at a time until smooth)

Beat butter and peanut butter together in mixer until smooth. In separate bowl sift powdered sugar, salt, and cocoa powder together. Add sugar/cocoa to mix beating at a medium speed until fully combined. Add vanilla, almond milk and melted marshmallows and beat until light and fluffy. If the mixture is to creamy add more powder sugar and if not creamy enough add more almond milk. You know if it is to creamy when it won't stick to the spoon and you know it is to dry when the mixer is having trouble with it.

Wait for cupcakes to cool before you pipe on either of these yummy frosting's.

The one on the left is the marshmallow cream and the right is the Peanut butter. I added a little piece of a Mini Reese's Peanut Butter Cup so people could tell the difference.