Moist chocolate cupcakes with creamy brown sugar cookie dough frosting and a mini cookie topper! A fun dessert for any occasion!
1/4Clight brown sugar
1 1/2tspbaking powder
1/3Cfreshly brewed coffee
1Call purpose flour
3/4Clight brown sugar
3 1/2Cpowdered sugar
1/4Call purpose flour
1 1/2tspvanilla extract
Mini chocolate chips
Preheat oven to 350°F. Line a standard cupcake pan with paper liners. Set aside.
In a large bowl or stand mixer, beat together butter and sugars until light and fluffy. Mix in egg and vanilla, followed by salt, baking soda and baking powder. Scrape bowl as needed. Mix in cocoa powder until just combined. Slowly add warm coffee. Add flour, mixing until just combined. Lastly, mix in sour cream. Mix until just combined and no streaks remain. Do not overmix. Use a large cookie scoop to divide batter between prepared liners. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes before transferring to a wire rack to cool completely.
When cupcakes are cool, prepare frosting. In a large bowl or stand mixer, beat together butter and brown sugar until light and fluffy. Add flour, salt and vanilla, mixing until just combined. Mix in powdered sugar 1 cup at a time. Add 1 tablespoon of milk at a time until desired consistency is reached.
Transfer frosting to a large piping bag fit with a piping tip. Frost cooled cupcakes. Immediately top off with a mini cookie and mini chocolate chips, if desired.
Store cupcakes in an airtight container for up to several days.
*Recipe makes roughly 10-12 cupcakes.
**A jumbo round piping tip was used for this recipe.An original recipe from Baked by Rachel