I saw this recipe on Annie’s Eats a little while ago and was intrigued enough to make them the same day. They turned out exactly as promised (although the frosting was a little dryer than I expected). Abby helped me decorate them and enjoyed chowing down when we were done. They weren’t my favorite cookie of all time (I like cookies a little denser and chewier) but they were fun to make and pretty tasty, too!
Frosted Chocolate Cupcake Tops
For the cupcake tops:
1¾ cups all-purpose flour
2 tbsp. unsweetened cocoa powder
½ tsp. baking soda
½ tsp. salt
½ tsp. espresso powder
2 oz. unsweetened chocolate, finely chopped
8 tbsp. (1 stick) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 tsp. vanilla extract
¾ cup buttermilk (or plain yogurt)
For the frosting:
1 cup bittersweet chocolate chips
1/3 cup plus 1 tbsp. sour cream (reduced fat is fine)
1 cup confectioners’ sugar, sifted
Preheat the oven to 375˚ F. Line baking sheets with silicone mats or parchment paper. In a medium bowl, combine the flour, cocoa powder, baking soda, salt and espresso powder. Whisk to blend, and set aside. Place the chopped chocolate in a heatproof bowl and melt over a pot of simmering water (or in short intervals in the microwave) until smooth. Set aside and let cool until just barely warm to the touch.
In the bowl of an electric mixer, combine the butter and sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg. Blend in the vanilla. Beat in the melted chocolate until smooth. With the mixer on low speed, add in half of the dry ingredients, mixing just until incorporated. Add in the buttermilk and mix just until smooth. Mix in the remaining dry ingredients.
Drop the dough in spoonfuls onto the prepared baking sheets, about 1½ tablespoons per cookie, spacing each about 2 inches apart. Bake 8-10 minutes, rotating the pans halfway through baking, just until set. Let cool on the baking sheet about 2 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting, place the chocolate chips in a heatproof bowl. Melt over a pan of simmering water or in the microwave in short intervals, stirring until smooth. Stir in the sour cream. Whisk in the confectioners’ sugar until the mixture is smooth and glossy. If necessary adjust the consistency with additional confectioners’ sugar to thicken or sour cream to thin it out. Frost cookies as desired and decorate with sprinkles (optional).