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cupcake cookie with sprinkles
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5 from 1 vote

Soft Cupcake Cookies With Chocolate Frosting

Cupcake cookies are just plain fun---when you want a soft buttery cookie AND fluffy chocolate cupcake frosting.
Course Dessert
Cuisine American
Keyword buttery, chocolate, cloud, cupcake cookies, lofthouse, no chill, softest
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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 1/2 cups butter softened
  • 6-7 cups powdered sugar
  • 1 cup baking cocoa
  • 2 teaspoons vanilla extract
  • 5-6 Tablespoons 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.
    *If more milk is needed, add it 1 teaspoon at a time.
  • 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