Sugar cookie chocolate cupcakes with cream cheese frosting

• Vegetarian

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 3 oz Baking chocolate
  • 1/2 cup Baking cocoa, unsweetened
  • 1 tsp Baking soda
  • 3 1/3 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 Sprinkles
  • 3/4 cup Sugar

• Oils & Vinegars

  • 1/4 cup Canola oil

• Drinks

  • 15/16 cup International delight frosted sugar cookie coffee creamer

• Dairy

  • 1 1/4 cup Butter, unsalted
  • 6 oz Cream cheese
  • 2/3 cup Milk

Found on atreatsaffair.com

Description

Ingredients

• 3 oz baking chocolate, roughly chopped (I prefer 70%)
• 2/3 cup milk
• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 3/4 cup International Delight Frosted Sugar Cookie Coffee Creamer
• 1/4 cup canola oil
• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 oz cream cheese, room temperature
• 3/4 cup unsalted butter, room temperature
• 3 tablespoons International Delight Frosted Sugar Cookie Coffee Creamer
• 3 1/3 cups powdered sugar
• Sprinkles

Directions

• Heat the oven to 350F. Line two cupcake pans with 16 paper cups. Set aside.
• In a small saucepan add the chocolate and the milk. Heat over medium flame until the chocolate is melted, stirring constantly. Set aside to cool slightly.
• In a mixing bowl, add the butter and the sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
• Stir in the oil, International Delight Frosted Sugar Cookie Coffee Creamer and the melted chocolate.
• Gently fold in the flour, cocoa powder, baking soda and salt.
• Beat until just combined.
• Using a large ice-cream scoop, scoop the cupcake batter into the prepared cupcake pans.
• Bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the oven and let cool completely.
• In a mixing bowl, add the cream cheese and butter. With the paddle attachment on, beat on low sped until light and fluffy, about 5 minutes.
• Stir in the International Delight Frosted Sugar Cookie Coffee Creamer and gently beat in the powdered sugar.
• Once all the sugar is added, increase the mixers speed to medium high and beat for 2 more minutes.
• Spoon the frosting into a bag fitted with a large decorating tip (I use Wilton 1M) and pipe the frosting onto the cooled cupcakes.
• Finish with colorful sprinkles.