Ingredients :
CUPCAKES:
- 1 Egg
- 3/4 cup all-purpose flour
- 1/4 c unsalted butter, softened
- 1/2 c granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 c unsweetened cocoa powder
- 1/4 c milk
- 1 oz semi-sweetened or bittersweet chocolate
- 1/4 c sour cream
FROSTING :
- 8 OZ CREAM CHEESE, SOFTENED
- 1/4c unsalted butter
- 1/2 tsp vanilla extract
- 4c powdered sugar
- 1/3c chocolate cookie crumbs
- 8 whole cookies, for topping
Directions :
- Preheat oven to 350F. line a regular cupcake pan with 8 paper liners.
- In a glass measuring cup, heat milk until steaming. Add 1oz chocolate to warm milk, stirring until melted. Set aside.
- In a large bowl or stand mixer, beat together butter and sugar until light and fluffy.
- Mix in egg and vanilla extract, scraping bowl as needed.
- Mix in salt baking soda and cocoa powder followed by flour. Mix in sour cream, followed by warm milk mixture.
- Bake for 18-20 mins or until a toothpick inserted comes out clean or with just a few moist crumbs. Cool it down.
- When cupcakes are cool, prepare frosting. In a large bowl or mixture, beat 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 desired tip. Frost cupcake and immediately top off with a cookie.
Cupcake can be stored in the refrigerator. Bring to room temperature prior to serving.
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