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
- Heat the oven to 350F. Line two cupcake pans with 16 paper cups. Set aside.
- 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.
- 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.
- Stir in the oil, International Delight Frosted Sugar Cookie Coffee Creamer and the melted chocolate.
- Gently fold in the flour, cocoa powder, baking soda and salt.
- Beat until just combined.
- Using a large ice-cream scoop, scoop the cupcake batter into the prepared cupcake pans.
- Bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let cool completely.
Sugar cookie cream cheese frosting
- 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.
- Stir in the International Delight Frosted Sugar Cookie Coffee Creamer and gently beat in the powdered sugar.
- Once all the sugar is added, increase the mixer’s speed to medium high and beat for 2 more minutes.
- Spoon the frosting into a bag fitted with a large decorating tip (I use Wilton 1M) and pipe the frosting onto the cooled cupcakes.
- Finish with colorful sprinkles.