Chocolate cupcake cookies are just plain fun—when you want a chocolatey cookie AND fluffy frosting. We love these show-stopping cookies and don’t forget the chocolate sprinkles!
Melt two sticks of butter (1 cup) in the microwave. Combine melted butter and cocoa powder in a large mixing bowl or bowl of a stand mixer. Stir until smooth.
Mix brown sugar and white sugar with the butter/cocoa mixture.
Add eggs and vanilla.
Mix in salt, baking soda, and flour.
Cover bowl with plastic and chill dough for 45 minutes- 1 hour. Preheat oven to 350 degrees.
Scoop dough onto parchment paper lined cookie sheets using a medium cookie scoop (2 Tbsp. size).
Bake cookies for 10 minutes.
Let the cookies cool on a cookie sheet for a few minutes then transfer to a wire rack to cool completely.
Chocolate Frosting
Beat frosting ingredients on medium speed until mixed then turn the speed up to med-high or high and beat for 2-3 minutes, until fluffy.
You can spread the frosting over the cookies with a butterknife or pipe with a frosting tip. I think piping the frosting is faster and love how easy it is to add rosettes with a 2D tip.To pipe a rosette simply start in the middle of the cookie with a star then continue to pipe, going in a circle until the cookie is covered. For a better visual, watch my video!Sprinkle cookies with chocolate sprinkles.
Video
Notes
Sprinkle chocolate sprinkles over the cookies and store them in an airtight container. The frosting will set up slightly as the cookies stand, enough to stack 2 cookies tall after a few hours.