Well…I know it is still summertime, but it is never too early for Halloween desserts! My Monstrous and spooky Frankenstein Brookie cups are the perfect starter for the spooky season. A chocolate chip cookie crust that is stuffed with a fudgy brownie filling and then frosted to look like Frank!
I feel Frankenstein doesn’t get the street cred he deserves. When it comes to halloween desserts; ghosts, witches and pumpkins outrank him. So sad! I know that I did him justice with this sweet treat! Here’s to you big green guy!
Who exactly is Frankenstein?
Frankenstein is an 1818 novel written by an 18 yr old Mary Shelley. It tells the story of Victor Frankenstein, a young scientist who creates a hideous sapient creature in an unorthodox experiment.
When people hear the word “Frankenstein” they automatically imagine the monster. However, this is not the correct image. Frankenstein is actually the name of the scientist that created the monster and died trying to kill it.
However, over the years kids movies have evolved and actually use the big green galoof as Frankenstein. I prefer it much better that way as his character is way more entertaining!
What is a Brookie cup?
This dessert is another hybrid. Other flavor combinations have been used as well such as peanut butter and chocolate chip and mint chocolate chip. Other bloggers have even stuffed their brookie cups with candy. Nonetheless, this combination is to die for!
I was super excited to pipe this dessert and make the monstrous and spooky frankenstein brookie cup!
ingredients for the monstrous and spooky frankenstein brookie cups
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Cocoa powder: Hershey’s unsweetened for the cups and Special Dark for the black buttercream
- Green Food coloring: Wilton Gel
- Black food coloring: Wilton Gel
- Candy eyes
- Black Gel icing
How to make the brookie cups
Making the brookie cups is actually very easy and not super time consuming. However, when it comes to decorating and assembling Frankenstein be sure to pencil in some time!
- First, make the chocolate chip cookie crust! Beat together the butter and both sugars until smooth. Add in the egg and vanilla and stir to combine. Next, mix in the all-purpose flour and mini chocolate chips. Put the dough in the fridge while making the brownie filling.
- Second, prepare the brownie filling. Heat butter in a saucepan until just melted. Remove from heat and whisk in the cocoa powder and sugar. Let it cool to room temperature (10 minutes). Add in the eggs and flour.
- Third, assemble the brookies. Divide the cookie dough batter up evenly among the standard cupcake pan. Roll each part of the dough into a ball. Then, use your fingers to press the dough out into the sides of the cupcake pan. Add in a scoop of the brownie filling.
- Lastly, Bake until the brownie filling has puffed up and barely set in the middle (15 minutes). Let the brookies cool in the pan for about 15-20 minutes before removing.
How to get the perfect black buttercream frosting!
I am not going to lie, I have made buttercream frosting on several occasions, but this was my first time attempting black buttercream. I used the recipe from Cake by Courtney and the color and texture turned out perfect. Frank’s Crew cut was on point!
Most recipes recommend using black cocoa powder, however, it is not readily available in most grocery stores. So instead of ordering it, I used Hershey’s Special dark cocoa powder.
Assembly of the brookie cups!
Check out the video below and see how to assemble the monstrous frankenstein brookie cups!
If you liked the brookie cups your should try these!
Monstrous and Spooky Frankenstein Brookie Cups
- Stand mixer with paddle attachment
- Home Decor
- Measuring cups and spoons
- Small saucepan
- Silicon Spatula
- Standard cupcake pan
- Piping bags and tips
Chocolate chip cookie crust
- 6 tbsp unsalted butter melted
- ½ cup light brown sugar
- 2 tbsp granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 1½ cup all-purpose flour
- ⅛ tsp salt
- ½ cup semi sweet chocolate chips
- ¾ cup unsalted butter
- ¾ cup granulated sugar
- 6 tbsp unsweetened cocoa powder
- 2 large eggs
- 2 tbsp all-purpose flour
Black Buttercream frosting
- 2 cups unsalted butter soft, but cold to touch
- 5 cups confectioner's sugar measured and then sifted
- 1 cup Hershey's extra dark cocoa powder
- ¾ cup water hot
- 1½ tsp vanilla extract
- 8 oz dark chocolate melted
- 2 tsp black food coloring gel
Green buttercream frosting
- 1 cup unsalted butter softened
- 4½ cups confectioner's sugar
- 1 tbsp vanilla extract
- 4 tbsp heavy cream
- 2 tsp green food coloring gel
- ½ cup candy eyes
- ¼ cup mini chocolate chips
- black icing
Chocolate chip cookie crust
- Preheat oven to 325°. Grease a standard cupcake pan with non-stick cooking spray.
- In a medium mixing bowl, beat together butter and both sugars until smooth. Add the egg and vanilla and mix until well blended. Add in the salt and flour and mix well. Fold in chocolate chips.
- Put the cookie dough in the refrigerator to chill while making the brownie filling. Chilling the dough will make it easier to work with when assembling the brookies.
- In a small saucepan, heat the butter until just melted. Remove from the heat and whisk in the sugar and cocoa powder until smooth. Set mixture aside until cool enough to touch (10 minutes). Add in the egg and flour and blend well.
Assembly of the brookies
- Divide the cookie dough evenly between the spaces of the cupcake pan. Roll each ball of dough into a ball. Use your fingers to press the dough out into the sides of the cupcake pan.
- Divide brownie filling evenly between the cookie crust. Bake until the brownie filling is puffed and just barely set in the middle (about 15 minutes).
- Let cups cool in the pan for about 20 minutes. Remove when ready to pipe.
Black Buttercream frosting
- In a bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until light and fluffy (about 2 minutes).
- In a small mixing bowl, combine the hot water and cocoa powder. The mixture will be a very thick paste. Set aside.
- In a microwave safe bowl, heat the chocolate chips until melted and smooth. Let it cool slightly.
- Reduce the mixer speed to medium and slowly stream in the melted chocolate, making sure to scrape down the sides of the bowl as necessary so the chocolate doesn't harden around the sides of the bowl.
- Add the cocoa paste, followed by the vanilla and salt. Beat until well incorporated.
- Decrease the speed to low and gradually add in the confectioner's sugar. Once the powdered sugar is incorporated, add the black gel food coloring and beat for about two minutes. The color will likely be gray, but don't fret, this is normal.
- Let the frosting sit for a couple of hours or even overnight because the color will take awhile to process and it's best to let it sit rather than adding more food coloring right away. If frosting has sat for some time and it is still not dark enough, add one more tsp of food coloring and let it continue to sit.
- If frosting is too soft, cover it with plastic wrap and let it chill in the refrigerator.
Green buttercream frosting
- With stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy (about 2 minutes). Gradually add the confectioner's sugar and scrape the sides of the bowl as necessary.
- Once the butter and confectioner's sugar have come together, add the vanilla. Beat in the heavy cream 1 tbsp at a time until desired consistency is reached.
Assembly of Frankenstein Brookie cups
- Pipe the green buttercream frosting around the base of the brookie cup and smooth out. Pipe the black buttercream on top to make hair. Add the candy eyes, dead bolts (chocolate chips) to the sides of the base and with black gel icing create a stitch mark on the cheek. Serve and enjoy!
- Store brookie cups in an airtight container for up to 3 days
fun fact of the day!
Frankenstein shares the name with the castle! A castle actually exists!