Chocolate Covered Cupcake Tops

I’m going to let you in on a little blogger secret today and it has to do with today’s guest blogger. I am honored that Megan from What Megan’s Making is joining us. She brought you CUPCAKE TOPS, people! I’ve lost you completely haven’t I? If anybody is still reading then here’s the secret: Megan was one of the very first blogs I started reading. I remember last year when I first heard about this whole food blogging thing Megan’s was the among the first few that I checked back in with regularly. Who even knew that I would get completely immersed in this little blog world and have my own little Internet happy sugar place? And I can’t help but feel a little bit emotional about Megan posting here today. I’m certainly humbled.

Gosh that got a little borderline mushy, didn’t it? Well, no more reflection. On to what you came here for- COOKIES! More specifically Cupcake tops. CUPCAKE tops!! Somebody please tell me you’ve eaten just the top of a cupcake before?! I may or may not have some confessing to do.

Chocolate Cupcake Top Cookies from What Megans Making on @KatrinasKitchen

Hello! I’m Megan from What Megan’s Making and I’m so happy to be posting over here on In Katrina’s Kitchen. This is a great idea she had and I’m excited to participate!

Every year in December I do something called the 12 Days of Christmas Treats where I post a new Christmas recipe every day for 12 days. You’d think that I would be burnt out on Christmas cookies, but no! When Katrina invited me to participate in I’ll Bring the Cookies, I already had the perfect cookie recipe picked out – Frosted Chocolate Cupcake Tops! These cookies are moist, chocolatey and best of all are covered in creamy chocolate frosting. Yum! J

These cookies have a cake-like texture and really do taste like frosted cupcake tops. Of course, as good as the cookies are, I think the icing is the best part. I’d never tried a sour cream frosting before, but it is amazing! So creamy and rich. Add some Christmas sprinkles to give the cookies a festive touch, and you’ve got the perfect holiday treat!

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Chocolate Covered Cupcake Tops Recipe

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Yield: 2 1/2 dozen cookies

Prep Time: 20 minutes

Cook Time: 8-10 minutes

Total Time: 30 minutes

Soft cupcake top cookies frosted with chocolate icing

Ingredients:

For the cookies:

  • 1¾ cups all-purpose flour
  • 2 tbsp. unsweetened cocoa powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. espresso powder
  • 2 oz. unsweetened chocolate, finely chopped
  • 8 tbsp. (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • ¾ cup buttermilk

For the frosting:

  • 1 cup bittersweet chocolate chips
  • 1/3 cup plus 1 tbsp. sour cream
  • 1 cup confectioners’ sugar, sifted

Directions:

For the Cookies:

  1. Preheat the oven to 375˚ F. Line baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt and espresso powder and set aside. Place the chopped chocolate in a heatproof bowl and melt over a pot of simmering water (or in short intervals in the microwave) until smooth. Set aside and let cool until just barely warm.
  3. In the bowl of an electric mixer, combine the butter and sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Beat in the melted chocolate until smooth. With the mixer on low speed, add in half of the dry ingredients, mixing just until incorporated. Mix in the buttermilk and mix then mix in the remaining dry ingredients.
  4. Drop the dough in spoonfuls onto the prepared baking sheets, about 1½ tablespoons per cookie. Bake 8-10 minutes, just until set, rotating the pans halfway through baking. Let cool on the baking sheet about 2 minutes then transfer to a wire rack to cool.

For the frosting:

  1. Place the chocolate chips in a heatproof bowl. Melt over a pan of simmering water or in the microwave in short intervals, stirring until smooth.
  2. Stir in the sour cream. Whisk in the confectioners’ sugar until the mixture is smooth and glossy. If necessary adjust the consistency with additional confectioners’ sugar to thicken or sour cream to thin it out.
  3. Frost cookies as desired and decorate with sprinkles.

Source: Adapted fromSalad in a Jarvia Annies Eats

PhotobucketClick image to see all of the cookies shared.

This is seriously going to save me some secret, turn-away-from-my-kids type eating. Thank you to Megan for bringing the cookies! You will love Megan’s blog if you are not already visiting her regularly. Here’s a little sampling: Flaky Peppermint Creme Filled Cookies, Pumpkin Spice Pancakes, and Glazed Apple Cinnamon Bread. Yum, yum, and yum!

- Katrina
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12 Responses to “Chocolate Covered Cupcake Tops”

  1. #
    1
    Spice Ur Senses — December 15, 2011 at 11:11 am

    Looks Delicious:)

  2. #
    2
    Belinda @zomppa — December 15, 2011 at 12:54 pm

    The best part of the cupcake!

  3. #
    3
    chipchiphooray — December 15, 2011 at 2:24 pm

    Fantastic! I always wish the top-to-stem ratio of my cupcakes trended more toward the tops–now I don't have to worry about it!! ;) These look super tasty and fantastically chocolatey!
    My recent post Gingerbread Scones

  4. #
    4
    Not Rachael Ray — December 15, 2011 at 2:28 pm

    Megan's was one of the first blogs I started reading too. These look amazing!
    My recent post Chocolate Pudding Trio {Marx Foods Contest}

  5. #
    5
    spiffycookie — December 15, 2011 at 2:52 pm

    These turned out better than when I use my muffin-top pan! I was always convinced that they were too wide of an indent.
    My recent post Gingerbread Pancakes with Crumb Topping

  6. #
    6
    Erin @ Dinners, Dish — December 15, 2011 at 2:57 pm

    Oh wow, these look incredible! Megan's was one of the first blogs I found when I started too :)
    There are just not enough days until Christmas to bake all the yummy treats I want to make!!!
    My recent post Comment on White Chocolate Gingerbread Cookies by Liz

  7. #
    7
    Warm Vanilla Sugar — December 15, 2011 at 4:12 pm

    Cool idea! Yum!

  8. #
    8
    Sue — December 15, 2011 at 5:02 pm

    They sure look festive and yummy!
    My recent post Gingerbread Men Sandwich Cookies

  9. #
    9
    amanda @ fake ginger — December 15, 2011 at 5:56 pm

    I can't get into the whole "muffin top" trend (you know, with the special muffin top pan) but cupcake tops?! I'm ALL over that. I need these in my life ASAP.
    My recent post Parker House Rolls

  10. #
    10
    Elizabeth — December 15, 2011 at 5:59 pm

    Oh I love cupcakes!

  11. #
    11
    Mary at n00bcakes — December 15, 2011 at 7:18 pm

    Hey, I love the idea of using sour cream in frosting! I've never heard of such a thing before, how very cool. :D Also, let's be honest – who doesn't like muffin/cupcake tops?
    My recent post Egg Nog Cheesecake Squares

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    12
    Johnna@thecharmitspot — December 27, 2013 at 10:07 am

    What a great idea! The top truly is the best part….and since there’s no “bottom”, that means you can eat more than just one, right?! :-)

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