Chocolate Cupcake-Top Cookies with Chocolate Sour Cream Frosting are reminiscent of the top of a chocolate cupcake topped with a ganache-like frosting.
Like parents with more than one child, my affection for frosted cookies multiplies with each new recipe added to my collection.
This whole obsession with frosted cookies started with the ugly, irregularly shaped, frosted cinnamon cookies my Grandma baked for us and stored in her metal-lined bread drawer.
I loved her cookies almost as much as I loved her. She loved me, too, though she didn’t speak it, even when I was ugly and rather irregular myself.
Now that I have a food blog and a grandson of my own, I’m on a quest to build the world’s largest frosted cookie recipe collection. It’s on my bucket list–if I had one–to try all varieties of frosted cookies before I die.
It may not be the noblest calling, but it’s easier and more fun (and way more likely) than climbing Mount Everest or feeding all the hungry children of the world.
Perhaps I’m just hoping my grandson will someday have fond memories of his grandma like I do. That’s a worthy goal, isn’t it?
One early morning on my way to work recently, I dropped off some reject cookies at my friend’s house. Joan later reported they tasted like the top of a frosted cupcake. Yes! She’s absolutely right.
These cookies are just like little chocolate cakes with a rich chocolate frosting. Throwing a little instant espresso and Dutch-process cocoa into the dough makes these babies dark and flavorful.
THE SECRET INGREDIENT IN THE CHOCOLATE FROSTING
There is a magic ingredient in the frosting. I hesitate to say it but here goes. Sour cream. (Lite sour cream works just fine.) I promise you won’t taste anything that reminds you of sour cream. If you aren’t into frosting as much as I am, just swipe a little across the top. It’s not necessary to get fancy.
Speaking of fancy, thanks to Annie of Annie’s Eats for putting me on to the mechanical pastry bag available from Williams-Sonoma. The large tip is what I used to decorate the cookies in the first picture.
Ingredients and Substitutions
- FLOUR: The recipe calls for unbleached but you could substitute bleached flour.
- COCOA: I like Hershey’s brand Special Dark-a blend of natural and Dutch cocoa.
- BUTTER: Be sure to let the butter soften to room temperature.
- SUGAR: Use granulated sugar. No substitutes
- BUTTERMILK OR UNFLAVORED YOGURT: If using yogurt, thin with milk to the consistency of buttermilk.
- INSTANT ESPRESSO: This is a powdered product you will find in the tea and coffee aisle. Add it to any recipes with a lot of chocolate to intensify the chocolate flavor. You won’t detect the coffee flavor.
- BITTERSWEET CHOCOLATE CHIPS: I use Ghiradelli bittersweet chips but semi-sweet chips would also work if you like your chocolate sweeter.
- SOUR CREAM: You can substitute lite sour cream for full-fat.
More Cookie Recipes:
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Hope to see you again soon!
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.