Soft Frosted Chocolate Cookies (They Taste Like Cupcake Tops)
Sneak Preview: Soft frosted chocolate cookies with a glossy sour cream frosting—tender, cake-like bites that taste just like cupcake tops.
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Soft frosted chocolate cookies are my answer when I’m craving the best part of a cupcake—the top. When I shared a batch with a friend, she nailed it: “They taste just like the frosted top of a cupcake!”
These tender, cake-like cookies get their deep flavor from Dutch cocoa and espresso, with a sour cream frosting that sets smooth and shiny.
Ingredients and Substitutions
FLOUR: All-purpose, bleached or unbleached. Whole-wheat pastry flour works in part for a nuttier taste.
COCOA: Dutch-process cocoa gives a deeper flavor, but natural cocoa can be used in a pinch.
BUTTER: Unsalted is classic; salted works if you reduce added salt. Dairy-free butter sticks can be substituted for a non-dairy version.
SUGAR: Granulated sugar only. Swapping in brown sugar will make the cookies too heavy.
EGG: Use one large egg. A flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 min) can work if you need egg-free.
BUTTERMILK OR YOGURT: Either is fine. Make your own buttermilk by adding 1 tsp vinegar or lemon juice to ¾ cup milk. Thin plain yogurt with milk until pourable.
INSTANT ESPRESSO: Optional. If left out, flavor will be milder. One teaspoon of strong brewed coffee can stand in.
BITTERSWEET CHOCOLATE CHIPS: Semi-sweet chips give a sweeter cookie; chopped dark chocolate works too.
SOUR CREAM: The secret to glossy frosting. Lite or full-fat both work. Crème fraîche or Greek yogurt can be used for a tangy twist.
Soft Frosted Chocolate Cookies
Ingredients
- 1¾ cups (210 g) all-purpose flour
- 2 tablespoons (11 g) cocoa
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) butter, softened
- 1 cup (198 g) sugar
- 1 (50 g) large egg
- 2 (58 g) squares unsweetened chocolate, melted
- ¾ cup (180 g) buttermilk
- ½ teaspoon instant espresso, optional
- 1 teaspoon vanilla extract
Frosting
- 1 cup (170 g) bittersweet chocolate chips
- ⅓ cup (79 g) sour cream + another tablespoon
- 1 cup (120 g) confectioner’s sugar
Instructions
- Mix dry ingredients: 1¾ cups (210 g) all-purpose flour, 2 tablespoons (11 g) cocoa, ½ teaspoon baking soda, and ½ teaspoon salt in a medium-size bowl.
- Cream butter and sugar: Use a stand mixer to beat ½ cup (113 g) butter, softened until smooth. Add in 1 cup (198 g) sugar and 1 (50 g) large eggix for two minutes. Add cooled 2 (58 g) squares unsweetened chocolate, melted and mix. Add 1 (50 g) large egg and mix for another minute.
- Combine liquids: Stir together ¾ cup (180 g) buttermilk or yogurt, ½ teaspoon instant espresso, optional, and 1 teaspoon vanilla extract.
- Finish the dough: Add dry ingredients and buttermilk mixture alternately into the creamed mixture. Mix just until combined. Chill dough for at least 1 hour.
- Preheat oven to 400˚F (200˚C). Drop dough by spoonfuls onto a lightly greased cookie sheet. Bake 8–10 minutes, until cookies spring back when lightly touched. Cool completely before frosting.
- Make the frosting: Melt 1 cup (170 g) bittersweet chocolate chips in a microwave on MEDIUM for 1-½ to 2 minutes. Stir and let stand for 3-4 minutes to finish melting. Add ⅓ cup (79 g) sour cream + another tablespoon. Mix in 1 cup (120 g) confectioner’s sugar until smooth. Add more sour cream if needed for spreadable consistency.
- Note: Frosting will be thick and gloppy at first. But as you beat, it will become smooth and shiny. Add another tablespoon or more of sour cream to thin to spreadable consistency. Spread on cooled cookies immediately. Let cookies sit until frosting dries slightly.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
Yes. Freeze them unfrosted in an airtight container. Thaw and frost before serving for the best texture.
It makes the chocolate frosting glossy, smooth, and slightly tangy—perfect balance for the sweet cookie.
Yes. The espresso deepens the chocolate flavor but won’t make them taste like coffee. Skip it if you prefer.
Final Thoughts
If you love the frosted tops of cupcakes, these soft chocolate cookies bring that same joy in a bite-sized form. Rich, tender, and glossy with sour cream frosting—they’re proof that sometimes the top really is the best part.
p.s. I’m slightly obsessed with frosted cookies like these Frosted Lemon Yogurt Cookies and Mini Black and Whites. Like parents with more than one child, my affection for frosted cookies multiplies with each new recipe added to my collection.
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Thanks for sharing this recipe.
I grew up in the Wilkes-Barre area, and a department store called, “Lazarus” used to sell “Black Bottom Cookies”. These were chocolate cupcake tops, with vanilla frosting, which was topped with fresh coconut. Delicious!!
The store’s been closed for decades; the bakery there’s out of business, and every now and then I have a yen to bake up a batch, but couldn’t find a recipe anywhere!
Your recipe comes closest, and I will add the frosting and coconut topping.
Thanks again!!!
Mary
Mary, those cookies sound wonderful. I may have to try it myself. Let me know if you come up with a winner.
Wow, these look phenomenal!! These are getting bookmarked for when my sister (the frosting fiend) comes over 😀
From one grandma to another-your frosted cookies are fab! I have my grandchildren visiting over Labor Day. These look perfect to make for them.
I like your frosted cookie idea. We need to add my cutout sugar cookies & frosting to the website, maybe around the holidays. 🙂
I need to be in chocolate heaven now! These look so pretty and tempting. Thanks very much for sharing.
Luv frosted cookies! It makes them so special! Even my GROWN children think so! I made oatmeal this week, which I usually frost, and I forgot… (Old age is setting in!)
Ur chocolate cookies look delicious! Great pics!
ok, when a single post has the words “chocolate,” “cupcake,” “frosted” and “cookies,” you know the recipe has to be good. and your pictures are stunning. LOVE!
What lovely photos! Like you, my earliest cookie memories are from my grandmother. Hers were ginger snaps, and I’ll never top them!
Excellent idea – if we can have muffin tops, then there’s no reason to not enjoy a cupcake top too. And with that pile of frosting, what’s not to love?
Big giant YUM! I will be making these very, very soon. And I think your goal is a great one! Glad you are enjoying the mechanical pastry bag – don’t you just love it?
looks so chocolately! yum!
Right when I saw the first picture I smiled 🙂 I have the largest sweet tooth ever and chocolate is high on the list of got to have daily kinda like milk for me. Frosting with sour-cream is so good, I bet these are yummy.
I think you have great, worthy ideas and goals–to have the biggest frosted cookie collection and what more, for your grandson. 😉
These cupcake tops look awesome. I’m totally going to check out that WS piping thing and the frosting recipe!
I think this is a noble goal to recreate the wonderful memories and delicious sweets you shared with your grandma for your grandson. This looks like wonderful indulgent chocolate cupcake top, which is the best part of a cupcake.
How cute! And they do look delicious. I agree with Betty–the best part of a cupcake, and that is what they look like! I’m anxious to try the sour cream frosting–yum!
It’s a grandma’s duty to provide grandchildren with frosted cookies. 🙂 These look wonderful. I can just imagine how frosting-covered my grandson could get with these. They look like the best part of a cupcake- I always go for a high frosting to cake ratio. Thanks for sharing these delights!