Chocolate Cupcakes with Cookie Dough Frosting #chocolate #desserts

Chocolate Cupcakes with Cookie Dough Frosting #chocolate #desserts

I should state, this icing takes the cake (too punny? No such thing.) I took my buttercream icing and made a couple of changes to give it that treat batter enhance. Including light dark colored sugar made that somewhat grainy surface that treat mixture has.

What's more, remember the chocolate chips! I settled on smaller than expected chocolate chips since they kind of act like sprinkles for this situation. They don't burden the treat batter icing by any stretch of the imagination—simply make it look considerably progressively like treat mixture!

These cupcakes are not debauched like fallen angel's nourishment, yet rather light and with simply the perfect measure of chocolate flavor to supplement the treat mixture icing.

Also try our recipe Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting

Chocolate Cupcakes with Cookie Dough Frosting #chocolate #desserts

This chocolate chip cookie dough frosting tastes just like the real thing! It's light and fluffy, but oh so decadent—perfect for the chocolate cupcakes.

Chocolate Cupcakes
  • 1 1/4 cups (156 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (80 g) unsweetened cocoa powder, sifted
  • 1 1/2 teaspoons instant espresso powder
  • 1 cup plus 2 tablespoons (270 ml) milk,¹ room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (170 g or 1 1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups (250 g) sugar
  • 2 large eggs, room temperature

Cookie Dough Frosting
  • 3/4 cup (170 g or 1 1/2 sticks) unsalted butter, room temperature
  • 1/3 cup (67 g) light brown sugar, packed
  • 1 1/2 cups (187 g) confectioner's sugar, sifted
  • 1/4 cup (31 g) flour²
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk

Chocolate Cupcakes
  1. Preheat oven to 350° F. Place cupcake liners in a cupcake tin and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cocoa and espresso. Set aside.
  3. In a liquid measuring cup, stir together the milk and vanilla. Set aside.
  4. In the bowl of a stand mixer, beat butter at medium-high speed until smooth and shiny, about 30 seconds. Gradually add sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides when necessary.
  5. With the mixer on the lowest speed, pour in one-third of the flour mixture, followed by half of the milk mixture. Mix until the ingredients are almost combined.³ Repeat and end with the last third of the flour mixture. When the batter appears combined, turn off the mixer, scrape the sides of the bowl with a rubber spatula and turn on medium speed once more to beat about 15 seconds longer.

For more instructions :

Read more our recipe Limoncello Vodka Cooler

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