Sugar cookie chocolate cupcakes with cream cheese frosting

Sugar cookie chocolate cupcakes with cream cheese frosting takes around 35 minutes from beginning to end. This recipe serves 16. This hor d'oeuvre has 554 calories, 4g of protein, and 27g of fat per serving. For $1.07 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 23 people have made this recipe and would make it again. It will be a hit at your Christmas event. If you have all purpose flour, salt, cream cheese, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. It is brought to you by a trEATs affair. Overall, this recipe earns a not so awesome spoonacular score of 17%. If you like this recipe, take a look at these similar recipes: Chocolate Chip Cupcakes with Brown Sugar Cream Cheese Frosting, Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting, and Red Velvet Sugar Cookie Bars with Cream Cheese Frosting.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the oven to 350F. Line two cupcake pans with 16 paper cups. Set aside.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.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.Stir in the oil, International Delight Frosted Sugar Cookie Coffee Creamer and the melted chocolate.Gently fold in the flour, cocoa powder, baking soda and salt.Beat until just combined.Using a large ice-cream scoop, scoop the cupcake batter into the prepared cupcake pans.Bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.Remove the cupcakes from the oven and let cool completely.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.Stir in the International Delight Frosted Sugar Cookie Coffee Creamer and gently beat in the powdered sugar.Once all the sugar is added, increase the mixer's speed to medium high and beat for 2 more minutes.Spoon the frosting into a bag fitted with a large decorating tip (I use Wilton 1M) and pipe the frosting onto the cooled cupcakes.Finish with colorful sprinkles.

 

Step by step:

1. Heat the oven to 350F. Line two cupcake pans with 16 paper cups. Set aside.In a small saucepan add the chocolate and the milk.

2. Heat over medium flame until the chocolate is melted, stirring constantly. Set aside to cool slightly.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.Stir in the oil, International Delight Frosted Sugar Cookie Coffee Creamer and the melted chocolate.Gently fold in the flour, cocoa powder, baking soda and salt.Beat until just combined.Using a large ice-cream scoop, scoop the cupcake batter into the prepared cupcake pans.

3. Bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

4. Remove the cupcakes from the oven and let cool completely.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.Stir in the International Delight Frosted Sugar Cookie Coffee Creamer and gently beat in the powdered sugar.Once all the sugar is added, increase the mixer's speed to medium high and beat for 2 more minutes.Spoon the frosting into a bag fitted with a large decorating tip (I use Wilton 1M) and pipe the frosting onto the cooled cupcakes.Finish with colorful sprinkles.

Nutrition Information:

covered percent of daily need