Our
New product
Cookies and cream cupcakes
Cookies and cream cupcakes... What else?
Ingredients
INGREDIENTS
CUPCAKES
- ¾ cup (60 ml) cocoa powder
- 1 cup (375 ml) unbleached all-purpose flour
- ½ tsp. (3 ml) baking soda
- ½ tsp. (3 ml) baking powder
- ½ tsp. (3 ml) salt
- 2/3 cup (165 ml) softened unsalted butter
- ¼ cup (60 ml) Chocolats Favoris Original Dark fondue
- 1 cup (250 ml) sugar
- 2 large eggs
- 1 tbsp. (15 ml) vanilla extract
- ½ cup (125 ml) sour cream
ICING
- 1 cup (250 ml) softened unsalted butter
- 2 cups (500 ml) cream cheese left at room temperature
- 1 cup (250 ml) icing sugar
- 1 2/3 cup (425 g) Chocolats Favoris Cookies and Cream fondue
TOPPING
- 12 small cream cookies
The best chocolate fondue ever!
Buy my fondue
Instructions
INSTRUCTIONS
CUPCAKES
- Preheat the oven to 350 °F (180 °C).
- In a bowl, mix together the cocoa powder, flour, baking soda, baking powder and salt.
- In another bowl, using a hand mixer, beat the butter, Original Dark fondue and sugar.
- Add the eggs, making sure that each egg is beaten into the mixture.
- Add the vanilla extract.
- Add the dry mixture in three batches, alternating with the sour cream.
- Line a muffin pan with cupcake liners and fill them with the mixture. Bake for approximately 20 minutes.
ICING
- By hand or with a hand mixer, mix the butter, cream cheese and icing sugar until you get a smooth mixture with no lumps.
- Add the Cookies and Cream fondue to the mixture. If the icing is too soft, put it in the refrigerator a few minutes. Mix from time to time.
- Add the icing to the cupcakes using a piping bag. Top each cupcake with a small cream cookie.
