Soft Cupcake Cookies With Chocolate Frosting
Cupcake cookies are just plain fun---when you want a soft buttery cookie AND fluffy chocolate cupcake frosting.
Servings 36 cookies
Calories 230kcal
Ingredients
Cookies
- 3/4 cup butter softened
- 1 cup sugar
- 3/4 cup powdered sugar
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 3 3/4 cups all-purpose flour
Chocolate Buttercream Frosting
- 1 cup butter softened
- 4 1/2 cups powdered sugar
- 3/4 cup baking cocoa
- 2 teaspoons vanilla extract
- 1/4 cup milk
- rainbow sprinkles
Instructions
- Preheat oven to 325 degrees.
- Beat butter until nice and fluffy, continue to beat (lowering speed) and add in sugars.
- Stop mixer and scrape the sides of the bowl. Add eggs, 1 at a time, followed by vanilla and almond extract, then oil. Add baking soda, cream of tartar and salt.
- Add flour 1 cup at a time, mixing thoroughly.
- Roll dough into walnut-sized balls (or drop onto baking sheets using a cookie scoop 2-Tbsp.) and bake on an ungreased cookie sheet for 12 minutes.
- Cool cookies 3-5 minutes on the pan then transfer to a rack.
- Beat butter with an electric mixer on high speed until fluffy. Add powdered sugar, cocoa, vanilla, and milk. Beat on low speed until ingredients come together then mix on high speed for 3 minutes, occasionally scraping the side of the bowl with a rubber spatula, until fluffy.
- Fit a piping bag or large plastic storage bag with a 2D frosting tip.
- Frost-cooled cookies with chocolate rosettes. (Watch my video to see how I do this)Add sprinkles, if desired.
Video
Notes
Store cookies in an airtight container.
The frosting will set up slightly as the cookies stand, enough to stack 2 cookies tall after a few hours.
Cookies can be stored at room temperature or chilled.
Optional: use 1 teaspoon of vanilla extract and 1 teaspoon of cake batter flavoring.
Nutrition
Calories: 230kcal