A decent cupcake is nothing without a similarly scrumptious icing. In my most recent cupcake try I made a treat batter icing to match with my go-to chocolate cake formula, bringing about a scrumptious treat without a doubt.
I should state, this icing takes the cake (too punny? No such thing.) I took my buttercream icing and made a couple of changes to give it that treat batter enhance. Including light dark colored sugar made that somewhat grainy surface that treat mixture has.
Buttercream icing makes up the base while some darker sugar and a dash of flour are included for treat mixture similarity.
What's more, remember the chocolate chips! I settled on smaller than expected chocolate chips since they kind of act like sprinkles for this situation. They don't burden the treat batter icing by any stretch of the imagination—simply make it look considerably progressively like treat mixture!
These cupcakes are not debauched like fallen angel's nourishment, yet rather light and with simply the perfect measure of chocolate flavor to supplement the treat mixture icing.
Also try our recipe Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting
This chocolate chip cookie dough frosting tastes just like the real thing! It's light and fluffy, but oh so decadent—perfect for the chocolate cupcakes.
Ingredients
Chocolate Cupcakes
- 1 1/4 cups (156 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (80 g) unsweetened cocoa powder, sifted
- 1 1/2 teaspoons instant espresso powder
- 1 cup plus 2 tablespoons (270 ml) milk,¹ room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (170 g or 1 1/2 sticks) unsalted butter, room temperature
- 1 1/4 cups (250 g) sugar
- 2 large eggs, room temperature
Cookie Dough Frosting
- 3/4 cup (170 g or 1 1/2 sticks) unsalted butter, room temperature
- 1/3 cup (67 g) light brown sugar, packed
- 1 1/2 cups (187 g) confectioner's sugar, sifted
- 1/4 cup (31 g) flour²
- Pinch of salt
- 2 teaspoons vanilla extract
- 1 tablespoon milk
Instructions
Chocolate Cupcakes
- Preheat oven to 350° F. Place cupcake liners in a cupcake tin and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, 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.³ 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.
Cookie Dough Frosting
- In a large mixing bowl, beat 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 confectioner's 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 1 minute, until fluffy. Add milk until desired consistency is reached.⁴
- Transfer to a frosting bag with desired tip and frost the cupcakes. Sprinkle with mini chocolate chips and serve. Store in an airtight container at room temperature.
Recipe Notes
- I used 2% reduced fat milk, but whole milk or skim milk may also be used. I do not suggest any type of nut milk as it will affect the taste.
- If raw flour is a concern for you, try heat-treated flour. Simply place the flour in a microwave safe bowl and microwave for 60 seconds, stirring the flour halfway through. You may also replace 1/4 cup flour with 1/4 cup confectioners' sugar in the recipe.
- The cupcake batter may look slightly curdled when you add the milk. That's okay! The cupcakes will turn out fluffy and delicious.
- Milk in the frosting is purely to obtain a piping consistency. I've made these cupcakes in the summer and the heat made the frosting a little thinner so I didn't need any milk. If you make this frosting in the winter, you will need a tablespoon of milk to reach a piping consistency.
Source : https://bit.ly/2HVUQDN
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