Chocolate Cupcakes with Cookie Dough Frosting

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour, unbleached
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, light packed
  • 1/2 cup Cocoa
  • 1 1/2 cups Confectioners' sugar
  • 1/4 cup Flour
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 1 1/4 cups Sugar
  • 4 tsp Vanilla

• Drinks

  • 1 1/2 tsp Espresso, instant powder

• Dairy

  • 24 tbsp Butter, unsalted
  • 1 3/16 cup Milk

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cocoa, sifted
• 1 1/2 teaspoons instant espresso powder
• 1 1/2 sticks unsalted butter (12 Tablespoons or 170 g), room temperature
• 1 1/4 cups sugar
• 2 large eggs, room temperature
• 1 cup plus 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 1/2 sticks unsalted butter (12 Tablespoons or 170 g), room temperature
• 1/3 cup light brown sugar, packed
• 1 1/2 cups confectioners sugar, sifted
• 1/4 cup flour
• Pinch of salt
• 2 teaspoons vanilla extract
• 1 tablespoon milk

Directions

• Preheat oven to 350° F. Place cupcake liners in a cupcake tin and set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cocoa and espresso. Set aside.
• In a liquid measuring cup, stir together the milk and vanilla. Set aside.
• In the bowl of a stand mixer, beat butter at medium-high speed until smooth and shiny, about 30 seconds. Gradually add sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides when necessary.
• With the mixer on the lowest speed, pour in one-third of the flour mixture, followed by half of the milk mixture. Mix until the ingredients are almost combined. Repeat and end with the last third of the flour mixture. When the batter appears combined, turn off the mixer, scrape the sides of the bowl with a rubber spatula and turn on medium speed once more to beat about 15 seconds longer.
• Pour batter into the cupcake tin with liners, filling each until about three-quarters full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Let cool for 5 minutes in the tin and then transfer to a wire baking rack to cool completely.
• In a large mixing bowl, whip the butter (with a stand mixer or electric hand mixer) until fluffy, about 5 minutes.
• With the mixer on low speed, gradually add in the brown sugar and powdered sugar until completely incorporated. Add the flour and mix until combined.
• With the mixer on medium speed, add the vanilla and salt and beat for a minute, until fluffy. Add milk until desired consistency is reached.
• Transfer to a frosting bag with tip and frost the cupcakes. Sprinkle with mini chocolate chips and serve. Store in an airtight container at room temperature.