Chocolate Cupcake Cookies
My favorite shape for Chocolate Cupcake Cookies is, of course, the Cupcake cookie cutter. The Sheep and Snowman cutter also work well for this cookie and frosting combination.
TOTAL:2 hours 10 minutes
- 1 cup Unsalted Butter, Softened
- 1 cup Granulated Sugar
- 1/2 cup Dark Brown Sugar
- 2 Large Eggs
- 1 1/2 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour
- 2/3 cups Cocoa
- 3/4 teaspoons Salt
- 1/2 teaspoon Baking Powder
The texture of these cookies depends on three things: not over-mixing, rolling the dough a full 1/4 inch thick, and baking just until done.
Preheat oven to 350 degrees.
Beat with an electric mixer:
Dark brown sugar
Add and mix completely:
Sift together, then add and mix just until completely incorporated:
Roll the dough out on a lightly floured counter to 1/4 inch thickness and cut, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners. If desired, use a paring knife to score a pattern on the cookies to resemble the pleats in a cupcake liner. Bake 8 to 10 minutes, until the surface of the cookies looks completely dry and set. Let the cookies cool slightly on the sheets, then transfer to a wire rack to cool completely before frosting.
Fluffy White Frosting Makes enough to frost 18 cookies, or one 8 inch layer cake This is a simple, basic egg white recipe that makes a glossy, fluffy frosting. Make sure your bowl and beaters are clean and grease free before whipping the egg whites. A standing mixer is helpful for this recipe; a hand-held mixer will take longer to whip the frosting fully.
Place in a small saucepan:
1 cup granulated sugar
1/3 cup water
1/4 teaspoon cream of tartar
Heat over medium heat, stirring to dissolve sugar, until the mixture is bubbling. Simmer for 1 minute. While sugar mixture cooks, whisk with an electric mixer until foamy:
2 large egg whites
1 teaspoon vanilla
With mixer running, add hot sugar syrup to egg whites in a slow, steady stream. Beat egg whites until very thick, glossy, and stiff, 7 to 10 minutes. Spoon frosting into a pastry bag fitted with a star tip and pipe onto cookies.
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