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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White Chocolate Pecan Cake with Raspberry White Chocolate Frosting Recipe

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White Chocolate Pecan Cake with Raspberry White Chocolate Frosting Recipe – Incredibly moist, tender and delicious this white chocolate pecan cake has a subtle white chocolate flavor and crunchy pecans in every bite. The raspberry white chocolate frosting is rich, creamy and delicious. One bite and you can’t stop!



White Chocolate Pecan Cake with Raspberry White Chocolate Frosting Recipe

Incredibly moist, tender and delicious this white chocolate pecan cake has a subtle white chocolate flavor and crunchy pecans in every bite. The raspberry white chocolate frosting is rich, creamy and delicious. One bite and you can’t stop!

Total time: 1 hour
Yields: 12 slices

INGREDIENTS

  • 4 ounces white baking chocolate, roughly chopped
  • 2/3 cup milk
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 eggs, room temperature
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 2 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1 cup chopped pecans
  • White Chocolate Frosting
  • 4 ounces white baking chocolate, roughly chopped
  • 1 package (8 oz) cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 4 cups Imperial Sugar Confectioners Powdered Sugar
  • 2-4 tablespoons raspberry preserves
  • Pecans and fresh raspberries to decorate

DIRECTIONS

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
  2. In a small saucepan, add milk and white chocolate and heat over medium flame until chocolate is melted. Set aside to cool for 5-10 minutes.
  3. In bowl of a stand mixer, add butter and sugar and beat with paddle attachment beat on low speed until light and fluffy, about 5 minutes.
  4. Beat in eggs, one at a time, scraping sides of bowl with a spatula, if needed.
  5. Beat in oil and cooled melted chocolate mixture.
  6. Alternately add buttermilk with all-purpose flour and baking soda. Beat until just combined.
  7. With a spatula, stir in pecans. Expect batter to be thin. Do not add any more flour!!!
  8. Divide cake batter between two cake pans.
  9. Bake in preheated oven for 28 minutes or until a toothpick inserted in center comes out clean.
  10. Remove from oven and cool completely in cake pans before inverting on wire racks.
  11. To prepare frosting: Add white chocolate to a heatproof bowl placed on top of a saucepan with simmering water (make sure bowl does not touch water). Stir until chocolate is melted. Remove and let cool completely.
  12. In bowl of a stand mixer, add cream cheese and butter and beat with paddle attachment on low speed until light and fluffy.
  13. Stir in melted and cooled while chocolate followed by powdered sugar, 1/2 cup at a time, beating well after each addition.
  14. Once all sugar is added, increase mixer speed to medium-high and beat for an additional 2 minutes.14
  15. Remove 1/3 of frosting and mix with raspberry preserves.
  16. Spoon and spread raspberry white chocolate frosting over top of first layer.
  17. Top with second cake layer.
  18. Refrigerate for 30 minutes.
  19. With a small spatula or back of a spoon, frost top and sides of entire cake with remaining white chocolate frosting.
  20. Decorate cake with pecans and raspberries.

Notes

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Melt-in-Your-Mouth Orange Vanilla Cookies Recipe

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Melt-in-Your-Mouth Orange Vanilla Cookies Recipe – One secret ingredient makes these orange vanilla cookies simply melt in your mouth! Packed with freshly grated orange zest and vanilla bean paste, these orange vanilla cookies are the perfect addition to your cookie tray!



Melt-in-Your-Mouth Orange Vanilla Cookies Recipe

One secret ingredient makes these orange vanilla cookies simply melt in your mouth! Packed with freshly grated orange zest and vanilla bean paste, these orange vanilla cookies are the perfect addition to your cookie tray!

Total time: 22 minutes
Yields: 3 dozen cookies

INGREDIENTS

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 cup Imperial Sugar Confectioners Powdered Sugar
  • 2 teaspoons vanilla bean paste
  • 2 tablespoons grated orange zest
  • Pinch of salt
  • 1/3 cup cornstarch
  • 3 3/4 cups all-purpose flour*

DIRECTIONS

  1. In a mixing bowl, fitted with paddle attachment, add butter and powdered sugar. Beat on low speed until light and fluffy, about 3 minutes
  2. Add vanilla bean paste and orange zest and beat to combine
  3. In a separate bowl, sift together salt, cornstarch and flour
  4. Add flour mixture to cookie dough. Beat until just combined
  5. Refrigerate cookie dough for 30 to 40 minutes until easy to handle
  6. Using a medium size scoop, divide cookie dough into 36 pieces
  7. Roll each piece of cookie dough between your palms to form a ball
  8. Place all cookie balls on 2-3 baking sheets line with parchment paper
  9. Return to fridge to chill for an additional 10-15 minutes
  10. Heat oven to 350F°
  11. Bake cookies, one baking sheet at a time, for 12 minutes until barely golden
  12. Let cookies cool completely on the baking sheets before transferring to a wire rack

Notes

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Black Tea Chocolate Cake with Warm Chocolate Frosting Recipe

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Black Tea Chocolate Cake with Warm Chocolate Frosting Recipe – Craving something chocolatey, decadent and easy to make? You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting poured over!



Black Tea Chocolate Cake with Warm Chocolate Frosting Recipe

Craving something chocolatey, decadent and easy to make? You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting poured over!

Total time: 1 hour
Servings: 20 servings

Ingredients


Black tea chocolate cake

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs, room temperature
  • 1 cup milk, room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup black tea, room temperature

Warm chocolate frosting

  • 1/3 cup butter
  • 1/3 cup milk
  • 1/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • sprinkles

Instructions

  1. Heat oven to 350 F. Line a 13X9″ baking pan with parchment paper leaving about 1 inch paper hanging on the sides. Set aside
  2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Stir in the eggs, milk, vegetable oil and vanilla extract. Beat until just combined.
  4. Stir in the black tea. Batter will be thin.
  5. Pour into the prepared pan.
  6. Bake for about 37 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Remove the pan from the oven and cool completely on a wire rack.

Frosting

  1. In a medium size saucepan, add the milk and butter. Cook over medium flame until the butter has melted.
  2. Stir in the cocoa powder. Cook for an additional 1 minute.
  3. Remove from the heat and quickly stir in the powdered sugar.
  4. Pour the frosting over the cake.
  5. Refrigerate for 30 minutes before cutting into pieces.

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Best Ever Double Chocolate Bundt Cake Recipe

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Best Ever Double Chocolate Bundt Cake Recipe – This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.



Best Ever Double Chocolate Bundt Cake Recipe

This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.

Total time: 1 hour 5 mins
Yields: 12 slices

Ingredients

  • 1 cup butter, room temperature
  • 2 1/2 cups white granulated sugar
  • 4 eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 cup unsweetened baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 2 cups milk, room temperature
  • 6 oz baking semi-sweet chocolate, chopped
  • 3/4 cup heavy cream

Instructions

  1. Heat the oven to 350F. Grease a 15 cup bundt baking pan. Set aside.
  2. In a large bowl, add butter and sugar. With the paddle attachment on, cream until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Beat in the vanilla extract.
  5. In a separate bowl, whisk together the dry ingredients- all-purpose flour, baking cocoa, baking soda, baking powder and salt.
  6. Gradually add to creamed mixture alternately with milk, beating well after each addition.
  7. Pour the cake batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool for 10 minutes before removing from pan to wire rack to cool completely.
  9. To make the ganache, add the chocolate and heavy cream to a heatproof bowl. Microwave in 15 seconds intervals, stirring every time it stops until the chocolate is melted and the ganache is smooth and silky.
  10. Cool the ganache for 5-10 minutes at room temperature before pouring over the cake.
  11. Finish with sprinkles.
  12. Slice the cake, once the ganache is set.

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Cake Batter Golden Oreos Rainbow Cookies Recipe

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Cake Batter Golden Oreos Rainbow Cookies Recipe – An insanely scrumptious cookie! You will love this chewy, crunchy, and cake batter infused treat. Pour yourself a tall glass of milk and devour!


These are the ultimate of the ultimate. Soft, chewy, crunchy, cakey and baked until golden and drool-inducing. If you adore cookies and cake batter, this cookie version is a must.


Cake Batter Golden Oreos Rainbow Cookies Recipe


An insanely scrumptious cookie! You will love this chewy, crunchy, and cake batter infused treat. Pour yourself a tall glass of milk and devour!

Total time: 30 minutes
Yields: 20 cookies

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup shortening
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup cake mix
  • 1 teaspoon cornstarch
  • 1/2 cup sprinkles
  • 12 Golden Oreo cookies, broken into pieces

Instructions

  1. Cream together butter, shortening, brown sugar, granulated sugar and egg. Mix in vanilla extract and beat until incorporated. Slowly add in baking soda and salt.
  2. Next, sift together all-purpose flour, cake mix, and cornstarch. Mix dry mixture into wet mixture one cup at a time and continue to stir until flour is completely incorporated. Using a rubber spatula, add sprinkles and cut up oreos.
  3. Using a large cookie scoop (about 3 tablespoons), scoop out dough and place dough balls on a parchment paper lined baking sheet. Cover with clear wrap and refrigerate for at least 1 hour or overnight.
  4. Preheat oven to 350 degrees. Remove baking sheet from the fridge and take off clear wrap. Once the oven has reached the desired temperature, place cookies in the oven and bake for 10-12 minutes or until sides are slightly golden. Remove from oven and let rest for 5 minutes or until cookies are firm enough to transfer to a wire rack to cool completely. Enjoy!

Notes

  • Cookies will keep up to one week in your cookie jar or up to 4 weeks in the freezer.

3 Ingredient Thin Mints Recipe

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3 Ingredient Thin Mints Recipe – The easiest “homemade” thin mints you’ll ever make. You won’t be able to taste the difference between these and the originals. 3 ingredients and 15 minutes is all you need!



These cookies definitely fit the bill. A no-bake recipe that comes together in just a few minutes, using only 3 ingredients – oreos, chocolate and peppermint extract.

You might be wondering what to do with the delicious white oreo cream that you won’t be using here. Eating it is the first thing that comes to mind, which would be a great solution. But just in case you’re not into that and don’t like to waste anything like I do, stay tuned for another fabulous 3-ingredient treat tomorrow utilizing the white cream and any leftover oreos.


3 Ingredient Thin Mints Recipe

The easiest “homemade” thin mints you’ll ever make. You won’t be able to taste the difference between these and the originals. 3 ingredients and 15 minutes is all you need!

Total time: 30 minutes
Yields: 40

Ingredients

  • 20 Oreos
  • 1 teaspoon peppermint extract
  • 8 ounces bittersweet chocolate (or white chocolate)

Instructions

  1. Separate oreos and scrape off the white cream. Line a baking sheet with wax or other nonstick paper.
  2. Combine chocolate and peppermint extract in a microwave safe bowl. Heat chocolate until completely melted in 30 second intervals or heat with the help of a double boiler.
  3. Place one oreo half at a time into the chocolate and flip over with the help of a fork. Once completely coated, remove cookie half from chocolate with the fork and tap it on the edge of the bowl a couple of times (to get rid of the excess chocolate). Place on prepared baking sheet and repeat. Place in the fridge and let set for 15 minutes before enjoying.

Notes

  • *Sprinkle thin mints with crushed oreos or chocolate pieces after dipping.
  • Cookies will keep up to 2 weeks in the fridge or up to 8 weeks in an airtight container in the freezer.

3 Ingredient Magic Cookies Recipe

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3 Ingredient Magic Cookies Recipe – Cookies that only require 3 ingredients are definitely Magic Cookies. You won’t believe how ooey gooey they are!


I don’t want to go on and on about how gooey they are, but I have to. I feel like it’s my duty and it would be a great shame if I didn’t. As soon as the cookies came out of the oven, I could tell that they were going to be GOOD. After letting them cool for about 10 minutes on the baking sheet, I transferred them to cooling racks to cool completely. When I returned 20 minutes later to do the official taste test, I almost didn’t believe my own eyes and taste buds after taking a bite. The chocolate chips were still perfectly melty and the center was incredibly chewy. I was over the moon.


3 Ingredient Magic Cookies Recipe

The easiest and tastiest chocolate chip cookies you’ll ever make. Get ready to be wowed.

Total time: 30 minutes
Yields: 24 cookies

Ingredients

  • 3 1/2 cups graham cracker crumbs (about 20-21 graham cracker sheets. A regular box of Honey Maid graham crackers comes with 3 individually wrapped packages of graham crackers with about 8 sheets per package.)
  • 1 (14 oz) can sweetened condensed milk
  • 2 cups semisweet chocolate chips


Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Using a food processor, crush graham cracker sheets into fine crumbs.
  3. In a medium bowl, mix together sweetened condensed milk and chocolate chips. Stir in graham cracker crumbs until fully combined. Using a cookie scoop, drop “cookie dough” onto the prepared sheet. Place in the oven and bake for 8-10 minutes or until cookies are set. Remove from the oven and let cookies cool for 10 minutes before transferring to wire racks to cool completely. Repeat with remaining batter. Enjoy!

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One Recipe for 3 Cookies

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One Recipe for 3 Cookies – I took my go-to cookie dough recipe and perfected it to make 3 of my very favorite cookies: Chewy Chocolate Chunk, White Chocolate Chip Macadamia, and Triple Chocolate Chip Chocolate Cookies!


So technically, our cookie dough recipe can be transformed into 4 different scrumptious cookies. Mind blown. I always knew there was a reason why we all love it so much.

I also want to mention that the base recipe is absolutely lovely and makes the most amazing chocolate chip cookies. But I do always end up tweaking the recipe ingredients a bit just because of the things I’ve learned and tried over the years. The original post can be found HERE. You don’t have to change a thing, but I’m going to be honest and let you know that my updated version of an old classic always gets the most compliments. No matter which recipe you go for, you can’t go wrong though.

Without further ado, let’s jump right in and let me tell you exactly what I did.

One of the most important things to me when it comes to cookies is chewiness. I live for super chewy cookies and am not a big fan of crunchy ones. There’s definitely a time and place for crispy cookies and a tall glass of milk, but 9 out of 10 times I am all about soft, chewy, and tender cookies.

The first change I made was in the flour department. Since bread flour has a higher gluten content than all-purpose flour, it really helps with developing chewiness. I opted to go half and half and I’ve seen the best and noticeable change when using that ratio.

I also decided to use more brown than granulated sugar. Since molasses is added to white sugar to create brown sugar, it not only adds flavor but also extra moisture, which helps with extra chewiness.

Last but not least, I only used unsalted butter in the recipes. The original recipe calls for a combination of butter and shortening, but I rarely have shortening on hand. It’s one of those ingredients I almost never buy and opted to go for all butter out of necessity. In addition to that, I decided to melt the butter and am pretty sure I’ll never go back. Out of all the changes I made, I believe that melting the butter was the most important one in achieving ultra chewy cookies. There’s something about the ratio of melted butter, dry ingredients, and the addition of a good amount of chocolate chunks/chips that can’t be beat.


One Recipe for 3 Cookies

I took my go-to cookie dough recipe and perfected it to make 3 of my very favorite cookies: Chewy Chocolate Chunk, White Chocolate Chip Macadamia, and Triple Chocolate Chip Chocolate Cookies!


Total time: 30 minutes
Yields: 26 cookies

Ingredients

  • 2 sticks (1 cup) unsalted butter, melted
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups bread flour
  • 1 1/2 cups chocolate chunks

Instructions

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In the bowl of your stand mixer, combine melted butter, sugars, eggs and vanilla. Mix until smooth, about 2-3 minutes. Add salt, baking soda, and baking powder. Mix another minute or until incorporated.
  3. With your mixer set to its slowest setting, add 1 1/2 cups all-purpose flour. Mix until combined with the wet mixture. Add the remaining 1 1/2 cups of bread flour and stir until incorporated. Remove bowl from the mixer and using a spatula, add chocolate chunks.
  4. Using a large cookie scoop, place cookie dough balls onto the prepared baking sheet and put in the oven. Bake for 14-16 minutes or until the edges start to brown and cookies appear to be set. Let cool for a couple of minutes before transferring to wire racks to cool completely. Repeat with remaining cookie dough.

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