This platter is what happens when you make 3 different batches of cookies to bring to work in one day. You serve christmas cookies on a starfish platter.
No matter, one bite of this ganache frosting and no one will notice! They are a very cakey cookie, and true to their name. The icing seals in the freshness, so no concern that they won't be yummy on day 2. They passed the toddler test with flying colors.
Chocolate Frosted Cupcake Tops
Adapted from Annie's Eats
For the cupcake tops:
1¾ cups all-purpose flour
2 tbsp. unsweetened cocoa powder
½ tsp. baking soda
½ tsp. salt
½ tsp. espresso powder
2 oz. unsweetened chocolate, finely chopped
8 tbsp. unsalted butter, at room temperature
1 cup sugar
1 large egg
1 tsp. vanilla extract
¾ cup buttermilk
For the frosting:
2 cups bittersweet chocolate chips
2/3 cup plus 2 tbsp. sour cream
2 cup confectioners’ sugar, sifted
Preheat the oven to 375˚ F. Line baking sheets with parchment paper. In a medium bowl, whisk the flour, cocoa powder, baking soda, salt and espresso powder. Place the chopped chocolate in a heatproof bowl and melt over a pot of simmering water (or briefly in the microwave) until smooth. Set aside and let cool until just barely warm.
In the bowl of an electric mixer, combine the butter and sugar and beat on medium until light and fluffy, about 2 minutes. Beat in the egg. Beat in the vanilla. Beat in the melted chocolate until smooth. With the mixer on low speed, add in half of the dry ingredients, mixing just until incorporated. Add in the buttermilk and mix just until smooth. Mix in the remaining dry ingredients.
Drop the dough in spoonfuls onto the prepared baking sheets- your tablespoon cookie scoop is good for this- spacing each about 2 inches apart. Bake 8-10 minutes, rotating the pans halfway through baking, just until set. Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting, place the chocolate chips in a heatproof bowl. Melt over a pan of simmering water or in the microwave in short intervals, stirring until smooth. Stir in the sour cream. Whisk in the confectioners’ sugar until the mixture is smooth and glossy. Frost cookies as desired and decorate with sprinkles (if you like).