Frosted Chocolate Cupcake Tops
about 30 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 espresso powder - optional used to enhance chocolate
2 oz . unsweetened chocolate, finely chopped
1 stick of butter, at room temperature
1 cup of sugar
1 large egg
1 tsp vanilla extract
3/4 cups of buttermilk, or plain yogurt
Heat oven to 375 degrees, line your rimmed baking sheets with parchment paper or silicone mats.
1. In a medium size bowl, add the flour, cocoa powder, baking soda, salt and espresso powder if using. Whisk this together and set aside.
2. In a small sauce pan add the chopped unsweetened chocolate over a simmering water and allow to melt. Remove from heat source, and cool to luke warm.
3. In your large mixing bowl combine the butter and sugar and mix till light and fluffy. Add the egg and vanilla. Add the cooled melted chocolate and mix till smooth. Scape down the sides and bottom of your mixing bowl.
4. Add 1/2 of the flour mixture and on low speed mix. Then add the buttermilk and mix and scrap the bowl. Then add the remaining flour mixture.
Using a small ice cream scoop or about 1 1/2 tablespoons of batter place the dough about 2 inches apart. Bake at 375 for 8-10 minutes. This time will depend on how big your cookies are. So adjust accordingly. Rotate the baking sheets halfway thru baking. Cool the cookies before icing.
1 cup bittersweet chocolate chips
1/3 plus 1 tbsp of sour cream (ok you can use low fat)
1 cup of confectioners' sugar
Using the same saucepan, add the chips and melt over simmering water. Remove from heat and add the sour cream. Whisk in the confectioners' sugar until the mixture is smooth and glossy. Adjust the consistency with additional sugar to thicken or adding sour cream a little at a time to thin the icing. Decorate as you wish...............Happy Baking, Andi
Katie at thischickcooks