Chocolate cookies and cream cupcakes with cream cheese frosting

Ingredients

Vegetarian∙ Makes 8 cupcakes refrigerated

• 1 Egg, large

Baking & Spices

• 3/4 cup all-purpose flour
• 1/2 tsp Baking soda
• 1/4 cup Cocoa powder, unsweetened
• 1/2 cup granulated sugar
• 4 cup Powdered sugar
• 1/4 tsp Salt
• 1 oz Semi-sweet or bittersweet chocolate
• 1 1/2 tsp Vanilla
• DIRECTIONS:

Preheat oven to 350 Line cupcake pan with regular cupcake liners.

In a glass measuring cup, heat milk until steaming. Add 1 oz. Chocolate to warm milk, stirring until melted, set aside.

In large bowl or mixer beat together butter and sugar until light and fluffy. Mix in egg and vanilla, scraping bowl as needed. Mix in salt, baking soda and cocoa powder, followed by the flour. Mix in sour cream followed by warm milk. Mix until just combined and no streaks remain. Divide mixture between prepared liners using a large cookie scoop. Bake 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes.

When cupcakes are cool, prepare the frosting. In a large bowl or mixer, mix together cream cheese and butter until smooth. Add vanilla. Mix in powdered sugar, 1 cup at a time. Finally, stir in cookie crumbs by hand, mixing until just combined. Transfer to a large piping bag fitted with the desired tip. Frost cupcakes and top off with a cookie.