Macaroon Brownie Cupcakes

The Grove Bend Kitchen
by The Grove Bend Kitchen
12 Cupcakes
45 min

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.
Recipe details
  • 12  Cupcakes
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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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
Make the brownie batter
Preheat the oven to 325°F. Line a cupcake pan with 12 paper baking cups.
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.
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.
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 on the wire rack.
Tips
  • 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.
The Grove Bend Kitchen
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