Day: March 29, 2022

Sugar Cookie Chocolate Cupcakes with Cream Cheese Frosting

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Sugar Cookie Chocolate Cupcakes with Cream Cheese Frosting – So soft, fluffy, and full of chocolate flavor in every bite, these sugar cookie chocolate cupcakes are piled high with cream cheese frosting and finished with colorful sprinkles!



Sugar Cookie Chocolate Cupcakes with Cream Cheese Frosting

So soft, fluffy, and full of chocolate flavor in every bite, these sugar cookie chocolate cupcakes are piled high with cream cheese frosting and finished with colorful sprinkles!

Total time: 35 minutes 
Yields: 16 cupcakes

Ingredients


Sugar cookie chocolate cupcakes

  • 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

Sugar cookie cream cheese frosting

  • 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

Instructions


Sugar cookie chocolate cupcakes

  1. Heat the oven to 350F. Line two cupcake pans with 16 paper cups. Set aside.
  2. 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.
  3. 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.
  4. Stir in the oil, International Delight Frosted Sugar Cookie Coffee Creamer and the melted chocolate.
  5. Gently fold in the flour, cocoa powder, baking soda and salt.
  6. Beat until just combined.
  7. Using a large ice-cream scoop, scoop the cupcake batter into the prepared cupcake pans.
  8. Bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove the cupcakes from the oven and let cool completely.

Sugar cookie cream cheese frosting

  1. 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.
  2. Stir in the International Delight Frosted Sugar Cookie Coffee Creamer and gently beat in the powdered sugar.
  3. Once all the sugar is added, increase the mixer’s speed to medium high and beat for 2 more minutes.
  4. Spoon the frosting into a bag fitted with a large decorating tip (I use Wilton 1M) and pipe the frosting onto the cooled cupcakes.
  5. Finish with colorful sprinkles.

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Pumpkin Cookies with Mascarpone Frosting Recipe

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Pumpkin Cookies with Mascarpone Frosting Recipe – Soft pumpkin cookies with mascarpone frosting are moist, cake-like cookies and dangerously addictive. The delicious pumpkin puree and spices balance each other so well, no one can stop at just one cookie! Sprinkles are mandatory!



Pumpkin Cookies with Mascarpone Frosting Recipe

Soft pumpkin cookies with mascarpone frosting are moist, cake-like cookies and dangerously addictive. The delicious pumpkin puree and spices balance each other so well, no one can stop at just one cookie! Sprinkles are mandatory!

Total time: 22 minutes
Yields: 4 dozens

Ingredients

  • 3/4 cup butter, room temperature
  • 2 cups brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs, room temperature
  • 1 (15 ounces) can pumpkin puree
  • 3/4 cup International Delight Pumpkin Pie Spice cofee creamer
  • 2 3/4 cups all purpose flour
  • 3 teaspoon baking powder
  • pinch of salt
  • 1 teaspoons pumpkin pie spice

Mascarpone frosting

  • 1 cup butter, room temperature
  • 8 ounces mascarpone cheese, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Heat the oven to 375 degrees. Line 3-4 baking sheets with parchment paper. Set aside.
  2. In a mixing bowl, with the paddle attachment on, add the butter and sugars. Beat on low speed until light and fluffy, about 3 minutes.
  3. Stir in the eggs and pumpkin puree. Beat until just combined.
  4. In a separate bowl, sift together the flour, pumpkin pie spice, baking powder and salt.
  5. Add the flour mixture alternately with the coffee creamer to the cookie dough.
  6. Beat until just combined.
  7. Using a medium size scoop, drop cookie dough onto the prepared baking sheets and bake in preheated oven for 12 minutes or until tops spring back.
  8. Cool on the baking sheets about few minutes before transferring to wire racks to cool completely.

Frosting

  1. In a mixing bowl, with the paddle attachment on, add the butter and mascarpone cheese.
  2. Beat on low speed until creamy and fluffy.
  3. Stir in the vanilla extract and slowly add the powdered sugar.
  4. Beat until all the sugar is incorporated.
  5. Increase the mixer’s speed to medium high and beat for an additional 1 minute.
  6. Spoon a little frosting on top of each cookie and spread it with the back of a spoon.

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