These cookies are such a brilliant idea because they combine the best part of a cupcake (the frosted top, of course!), with the ease of making a cookie. I've had my eye on these cookies for awhile, but I was waiting for an excuse to make them. Luckily, St. Patrick's Day is just around the corner! Everyone knows that my first love is always a cupcake, but since I already have a fantastic Guinness & Bailey's cupcake recipe posted, I wanted to do something different. I am so happy that I settled on these cookies. They were super easy to make, including the frosting, which is made with a surprising ingredient...sour cream. You can't taste the sour cream at all but it creates a rich, smooth, chocolate frosting. I decided to up the St. Patrick's theme by adding peppermint extract to the frosting and topping with green and white sprinkles, but these are definitely optional.
Frosted Chocolate Cupcake Top Cookies
Servings: ~ 24 large cookies
1 3/4 cups all-purpose flour
2 tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. instant espresso powder
2 oz. bittersweet chocolate (60% cocoa), finely chopped
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 tsp. vanilla extract
3/4 cup buttermilk
1 cup bittersweet chocolate chips (60% cocoa)
1/3 cup plus 1 tbsp. sour cream
1 cup confectioners' sugar, sifted
1/2 tsp. peppermint extract (optional)
Sprinkles for topping (optional)
To prepare the cookies, preheat the oven to 375°. Line baking sheets with parchment paper. In a medium bowl, whisk the flour, cocoa powder, baking soda, salt, and espresso powder together. Set aside.
In a microwave-safe bowl, add the bittersweet chocolate. Microwave in 30 second intervals, stirring after each interval, until the chocolate has melted. Set aside to cool.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high speed. Beat in the egg and vanilla extract. Scrape down the sides of the bowl with a spatula. Mix in the melted chocolate until well combined. With the mixer on low, mix in the dry ingredients in three additions, alternating with two additions of the buttermilk, just until incorporated.
Drop the dough onto the prepared baking sheets (I used a cookie scoop), spacing about 2 inches apart. Bake for 8-10 minutes, or until just set. Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
To prepare the frosting, place the chocolate chips in a microwave-safe bowl. Heat in 30 second intervals, stirring after each interval, until the chocolate has melted. Let cool slightly. Whisk in the sour cream until smooth. Whisk in the confectioners' sugar. Mix in the peppermint extract, if using. Adjust the frosting to the desired consistency using more sour cream or confectioners' sugar as necessary.
Frost the cooled cookies as desired and top with sprinkles (optional).