Chocolate Cupcake Cookies
Description: 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.
- 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
Prep Time: 2 hours
Total Time: 2 hours 10 minutes.
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.