Chocolate Chip Cookie Dough Cupcakes

Hi All, I know it has been a while since I have updated my blog, but, thanks to the NATO Summit in town this weekend and today, I got the afternoon off! What would I do with all of this time on my hands? It was too cold to go to the beach today and shopping was out of the question (all of the protesters downtown make shopping little to no fun)….. Baking it is!!!!! I knew exactly what I was going make…. the chocolate chip cookie dough cupcakes that I had been dreaming about for weeks!!! I am so excited that I finally got the opportunity to try this recipe and share it with all of you!! I was surprised how easy they were to make (I did it it in less than an hour). These sweet little treats are different from your typical cupcake, it is all in the frosting (trust me, they are worth every delicious calorie).

I took these over to Sarah and Anna earlier this evening, and they gave it their stamp of approval. These are by far one of my top 5 favorite cupcakes that I have ever made! Sorry mom, I cannot FedEx these to you (I would if I could).

Chocolate Chip Cookie Dough:
3/4 C all-purpose flour
1/8 tsp. baking soda
1/8  tsp salt
4 Tbsp (1/2 stick) unsalted butter melted
1/4 C packed brown sugar
2 Tbsp granulated white sugar
2 Tbsp milk (or half and half)
1 tsp vanilla extract
1/2 C mini chocolate chips

Prepare the cookie dough filling…..

1. In a small bowl, sift together flour, baking soda and salt

2. Using an electric or stand mixer, stir together melted butter, sugars, milk, can vanilla.

3.Slowly add in the dry ingredients and the chocolate chips.

4. Let dough chill for 5 minutes in the freezer until dough is firm.

5. Scoop 2 Tbsp scoops of dough (in a ball) and place in freezer for 5-10 minutes (or until firm)

(This is a recipe I use a lot)

Dark Chocolate Cupcakes:
1 -1/2 C flour
1 C granulated Sugar
1 tsp baking soda
1 tsp salt
1/3 C cocoa powder
1/2 cup oil (peanut or vegetable)
1 C water
1 tsp vanilla extract
1 Tbsp white vinegar

Preheat the oven to 375 degrees…..

1. Line muffin/cupcake pan with 12 liners

2. Mix all ingredients together in mixer until moist and well blended (make sure to scrape the bowl)

3. Divide the batter evenly between 12 liners (remember not fill too full, you will be adding the cookie dough to it)

4. Drop a ball of frozen dough into the center of each cupcake (you should still be able to see the dough in the cupcake)

5. Bake the cupcakes for 20-25 minutes (or until an inserted toothpick comes out of the cupcake clean)

6. Cool the cupcakes completely before frosting.

Cookie Dough Frosting:
3/4 C (1- 1/2 sticks of butter)
1 3/4 C powdered sugar
1/3 C packed brown sugar
1/2 C all-purpose flour (yes flour in the frosting, it makes it taste more like a cookie)
1 1/2 Tbsp milk (or half and half)
1 tsp vanilla extract

1. Using an electric or stand mixer, beat together butter and sugars until smooth and creamy.

2. Mix in the flour, milk and vanilla until well combined.

3. Scoop the frosting into a piping bag and pipe it onto the cupcakes.

4. Top the cupcakes with additional mini chocolate chips and mini Chips Ahoy cookies

Thank you NATO conference for helping me to get the afternoon off so that I could find time to bake and share this delicious recipe with all of you. Lookout Katz Media…..these are coming your way tomorrow morning!!!!!

Lofthouse Coffee Shop Cookies

Dark Chocolate Cream Filled Sandwich Cookies

Baking with what you have on hand……………

I came home from work the other night after a very long, stressful day and a serious case of the winter blues……….I  NEEDED to bake!!! Baking always puts me in a good mood! I opened the refrigerator, and only had one stick of butter. Unfortunately there was a snowstorm, and there was no way I was braving the wind and snow to go to the store; I would just have to make good with what I had.

I had a dark chocolate cookie recipe that I had been dying to try to make into sandwich cookies, but I only had enough butter to make the cookies. I opened up the pantry and was lucky to find a container of frosting (I usually opt to make my own, but I did not have much of a choice), not what I was looking for, but it would do. For ingredient substitutions, please see bottom of post.

Dark Chocolate Cookies:
1 stick of butter, softened
1 C. superfine sugar (you can use food processor to grind granulated sugar into superfine sugar)
1 egg lightly beaten
1/2 tsp vanilla
1 C. all-purpose flour
1/3 cup Hershey’s Special Dark unsweetened cocoa powder
1/2 tsp baking soda

1. Preheat oven to 350 degrees & spray several large baking sheets with non-stick cooking spray

2. In the bowl of a large stand mixer, beat together butter and sugar until light and fluffy

3. add in the egg and vanilla; mix until smooth

4. In a separate bowl, sift together flour, cocoa, and baking soda and stir until well mixed

5. Add to butter mixture and beat until well mixed

6. With well dampened hands (the dough will be very sticky, the wet hands will keep the dough from sticking) roll walnut-sized pieces of dough into balls. Place on baking sheet; spreading well apart

7. Bake for 10-12 minutes or until set. Let cool on baking sheet for 5 minutes, then move to cooling rack to continue cooling

 Once cookies are completely cooled, it is time to make a sandwich……….

1. Using either container of frosting of your choice, or homemade frosting (see buttercream frosting recipe in Orange Dreamsicle cupcakes  blog post)

2. Using a spatula or butter knife, spread 1-2 Tbsp of frosting (depending on your preference) onto one cookie and sandwich another cookie on top

3. Once all cookies are sandwiched together, you may choose to leave them as they are, or roll them in sprinkles; while frosting is still soft, roll edges of cookie in a bowl of multicolored sprinkles (or sprinkles of your choice)

Emergency Baking Substitutes:

1 tsp Baking Powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar

1 C. Brown sugar = 1 C granulated sugar + 2 Tbsp molasses (or dark corn syrup)

1 C. Buttermilk = 1 Tbsp lemon juice or white vinegar + enough milk to make 1 cup (let stand a few minutes) (I use this one a lot) 

1 oz Semi-sweet baking chocolate = 1 oz unsweetened baking chocolate + 1 Tbsp sugar

1 C Semi- Sweet Chocolate Chips = 6 oz semisweet baking chocolate, chopped

1 oz Unsweetened baking chocolate = 3 Tbsp baking cocoa + 1 Tbsp vegetable oil or melted shortening or margarine

1 C. Light Corn syrup = 1 cup granulated sugar + 1/4 cup water

1 C. Dark Corn syrup = 1 cup light corn syrup; 3/4 cup light corn syrup = 1/4 cup molasses; 1 cup maple-flavored syrup

1 Lg egg = 2 egg whites; 1/4 cup fat-free cholesterol-free egg product;

1 C. Sour cream = 1 cup Yogurt

1 C. Yogurt = 1 cup sour cream

1 tsp cinnamon = 1/4 tsp nutmeg or allspice

1 C. oil = 1 cup sour cream, 1 cup yogurt, or 1 cup applesauce

 

Orange Creamsicle Cupcakes

One of my absolute favorite summertime treats has been creamsicles for as long as I can remember. I have been feeling the winter blues lately, or rather, summer withdrawls. Since I cannot  go to the beach for another 6 months (at least), I decided to bake myself a little taste of summer.

This recipe comes from another one of the cupcake books that I got for Christmas, The Cupcake Bible. These cupcakes are very simple to make and budget friendly (about $.50 per cupcake). Orange Kool-Aid gives these cupcakes a punch of orange flavor that it sure to cure the winter blues.

When I bake, I like to pick out cupcake papers to match the personality of the cupcakes. You can find some great ones at Homegoods, TJ Maxx, cake supply shops, or even online; sometimes you can get the best deals buying them online. I like to use the grease free baking cups, the design/color stays in tact even after the cupcakes are baked.

Cupcake Ingredients:
1 -1/2 C all purpose flour
1-1/2 (0.15 oz) envelopes orange Kool-Aid
2 tsp baking powder
1/8 tsp salt
1 C granulated sugar
1 Stick unsalted butter softened
2 eggs
1/2 C Milk
1 tsp Vanilla 

1. Preheat the oven to 350 degrees and line 12 standard cupcake cups with chosen paper baking cups

2. Beat together butter and sugar in a medium bowl with an electric mixer (or in a stand mixer) on medium speed creamy

3. Meanwhile, whisk together flour, Kool-aid, baking powder and salt in a small bowl

4. Add eggs to butter and sugar mixture, one at a time, beating well after each addition.

5. Slowly add the flour mixture and beat until blended

6. Add milk and vanilla; beat until smooth

7. Using an ice cream scoop (or a ladle) divide batter evenly amongst the prepared baking cups

8. Bake for 20 minutes (rotating halfway through) or until inserted toothpick comes out clean.

9. Cool in pan for 10 minutes, then remove to a wire rack to continue cooling.

Buttercream Frosting:
1 stick unsalted butter
3 C powdered sugar
3 Tbsp milk
1/2 tsp vanilla

1. Beat butter with electric mixer (or stand mixer) on medium high speed until creamy

2. Add milk and vanilla

3. Add powdered sugar 1/2 cup at a time (if frosting looks too thin, add more powdered sugar until it becomes stiff)

4. Put frosting into piping bag (or ziptop bag) and pipe frosting onto cupcake; top with orange sprinkles (or decoration of your choice)

**You can also use a knife or spatula to apply buttercream to the cupcake (piping it on just gives it a cleaner look)

Now it is time to enjoy a little taste of summer! It is a great treat to enjoy yourself, or share with friends. No matter what time of year it is, this is the perfect dessert to add a little sunshine to your day!!!

**You can turn this recipe into a cake by doubling the cupcake recipe and baking them in 2- 8″ or 9″ round cake pans for 35-40 minutes. Double the buttercream frosting recipe as and it will be enough to frost entire cake.

Oreo Cheesecake Cupcakes

With a new year comes new goals, and one of my goals for 2012 is to keep on track with my blog. I love to bake, and I love to write, so I do not know I was not on top of updating withloveandsprinkles as I would like to be. I hereby promise all of you that I will post new recipes at least twice as often as I have been in the past. I have a binder full of new recipes that I cannot wait to try, and 3 new cupcake books to bake my way through. I hope my friends and co-workers don’t mind the few extra pounds This year I will show you ways to lighten up these desserts, making them less sinful.

So one of these great new cupcake books I got for Christmas was a Martha Stewart cupcake book; I could not wait to get out all of my baking stuff and tackle my first recipe! But which one would I choose? Oreo cheesecake cupcakes; the perfect combination of my two favorite desserts, cupcakes and cheesecake (and of course, milks favorite cookie).

I love cheesecake, but there is so much involved in making one. What I love about these is, you get cheesecake in individual servings, and they bake in about 1/3 of the time of a typical cheesecake. I took these to the office and the plate was empty in less than 10 minutes…..success!!!!!!

Cheesecake Ingredients:
35 Oreo Cookies 
3- 8oz Pkg Cream Cheese (you may choose to use reduced fat or fat free) at room temperature
3/4 C sugar
3/4 tsp vanilla extract
3 large eggs at room temperature, lightly beaten
3/4 C sour cream (reduced fat or fat free may be used)
Pinch of salt

1. Preheat the oven to 275 degrees

2. Line 24 muffin tins with paper liners and place 1 whole Oreo in the bottom of each cup.

3. Using an elect mixer, or a stand mixer (which I prefer) beat cream cheese at medium-speed until smooth and creamy (make sure to scrape the sides of the bowl)

4. Gradually add in sugar and beat until well combined, then beat in vanilla

5. In a separate bowl, lightly beat the room temperature eggs

6. Drizzle in eggs, a bit at a time, beating until combined (remember to scrape the sides of the bowl, cream cheese likes to stick)

7. Beat in sour cream and salt

8. Chop up remaining 11 Oreo’s and stir into mixture by hand

9. Using an ice cream scoop, divide batter evenly between 24 cups, filling each almost to the top

10. Bake for 11 minutes, rotate tray and bake for another 11 minutes (total baking time 22 min)

11. Remove and let cool completely. Refrigerate for at least 4 hours (or overnight).

***TIP: you can freeze these and pull out as many as you want/need. They only take about 30 minutes to thaw. A perfect dessert to enjoy on a busy weeknight!!

Pizza Stuffed Pretzels

My dad and I have had a tradition of making homemade pretzels together for quite sometime now. When I moved to Chicago, I took that tradition with me , as a solo project. My dad has been talking about how much he missed homemade pretzels and insisted that I make them while I was home for the holidays; not only because he missed the pretzels, but he missed making them with me.

I usually share sweet treats with you, but these pizza stuffed pretzels are a delicious, savory treat that is sure to please everyone. Plus it is a treat tradition that reminds me of my dad, and of being home. These pretzels are a great as a snack, an hors d’ oeuvers, or even a meal.

Pretzel Dough:
1 Tbsp active dry yeast
2 3/4 C all purpose flour
1 Tbsp sugar
1 tsp kosher salt
1 C warm water (110 to 115 degrees)

1. In large bowl of a stand mixer combine warm water and yeast, allow to bloom for 5 minutes.

2. Meanwhile in a large bowl mix together flour, sugar and salt.

3. Add the flour mixture to the yeast mixture and using the dough hook attachment beat on lowest speed until dough comes together.

4. Once combined, beat on medium high until dough becomes smooth and elastic, for 8 minutes (yes 8 minutes).

5. Form the dough into a ball and place in a well oiled bowl and coat completely in oil. Cover with a damp kitchen towel and set in a dark, warm place to rise (at least double in size) for 30 to 35 minutes.

Pizza Stuffing:
1 C part skim mozzarella cheese
1 pkg Hormel turkey pepperoni (you can use regular pepperoni, I just like turkey)
Sea Salt for sprinkling

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile…

1. Line baking sheet with foil and coat with cooking spray

2. Cut pepperoni slices into quarters and set aside

3. Knead dough on floured surface and roll into 14″ x 11″ rectangle

4. Spread 1/2 C mozzarella in center of the dough and sprinkle with pepperoni

5. Fold dough over and top with remaining mozzarella and pepperoni

6. Roll dough into 14″ by 11″ rectangle, and cut into 7- 11″by 2″ strips

 

 

 

 

 

 

 

 

 

 

 

7. Pinch together sides and roll into coil, twist into pretzel shape

 

 

 

 

 

 

 

 

 

 

 

8. Place on foil lined tray and cover with damp kitchen towel and allow to proof for 15-20 minutes

9. Meanwhile in a large pot, bring 8 cups of water to a boil and pre-heat the oven to 425 degrees

10. When water is rapidly boiling, add 1/3 C baking soda (slowly or the water will overflow)

 

 

 

 

 

 

 

 

 

 

 

11. Drop 2-3 pretzels at a time in boiling water and flip after 2 minutes (2 minutes on each side)

12. Using a slotted spoon, remove pretzels and place on baking sheet; sprinkle with sea salt (repeat until all pretzels have been poached)

13. Bake in oven for 15-18 minutes (until golden brown)

14. Let cool and serve with Marinara sauce; Enjoy!

***You can substitute in cream cheese and ham for the mozzarella and Pepperoni, or leave out the stuffing, and just have traditional soft pretzels. (just roll out dough, cut into strips and roll into coils)

Kit Kat Candy Bar Cake

While I was visiting home for the holidays I wanted to make something special for my family since I do not get to see them very often. I found this recipe online a while ago, and have been looking for an occasion to make it; a holiday party for my family seemed like the perfect opportunity. I was so excited to make this cake, and a bit nervous to see if it would turn out as pretty (and delicious) as I hoped.

This cake came out better than I imagined, it is chocolatey perfection! A sinful mix of moist cake, creamy buttercream frosting, with a sweet crunch of candy coated M&M’s and crispy Kit Kat bars makes for everything I could ever want in a cake. I am so excited to share this recipe! This is one of my favorite sweet treats that I have made.

Dark Chocolate Cake:
3 C flour
2 C granulated Sugar
2 tsp baking soda
2 tsp salt
2/3 C Hershey’s Special Dark cocoa powder
1 C oil (peanut or vegetable)
2 C water
2 tsp vanilla extract
2 Tbsp white vinegar

You may opt to use a box cake mix instead, as a shortcut, there is nothing wrong with that
(I would recommend still using a Dark Chocolate Cake Mix)

1. Preheat the oven to 325 degrees

2. Butter and flour 2- 9″ Cake pans (you can also use 8″)

3. Mix all ingredients together in mixer until moist and well blended (make sure to scrape the bowl)

4. Pour batter into cake pans (distributing evenly)

5. Bake for 35-40 min (until toothpick comes out clean)

6. Let cool in pan for 20 min, then remove to a wire rack to cool completely

Meanwhile………..

Chocolate Buttercream frosting:
1/2 C butter, at room temperature
3 oz cream cheese softened
1 lb powdered sugar
1/4 C half and half
1 tsp vanilla extract
1 C semi- sweet dark chocolate chips

1. In a large bowl, beat together butter and cream cheese at medium speed until creamy

2. Gradually mix in the powdered sugar (1/2 C at a time) on low-speed until well blended

3. Add in milk and vanilla and beat until smooth

4. In a microwave-safe bowl, microwave chocolate chips on medium setting for 1 1/2 – 2 minutes or until melted, stirring at 30 second intervals.

5. Slowly add melted chocolate into frosting and blend until smooth

6. On a cake plate (or a platter is you do not have a cake plate) place 3 pieces of wax paper on the outer edges of the plate, half under the first layer of cake (to keep frosting from getting on the plate).

7. Frost the top of the first layer and place the second layer on top of that

8. Pile up the remaining frosting on the top of the cake and in circular motions work the frosting around top and sides of the cake until cake is completely covered.

Decorations:
10- 1.5oz Kit Kat bars (you will need  about 40 sticks, for 8″ you need fewer)
1- 12.6oz bag of M&M’s
Ribbon

1. Remove wax paper from under the cake. Stick the kit kat bars to side of cake spacing them about 1/4″ apart

2. Carefully pour M&M’s on top of cake pressing them down to ensure they stick to top of the cake

3. Wrap ribbon around the cake and tie into bow

4. refrigerate for an hour so that the cake will be easier to cut

5. Enjoy!

Thanks to my Candy un-wrapper, Michael (my brother) no one can un-wrap a candy bar quite as good as you

Peppermint Ribbon Cake

It is beginning to look a lot like Christmas; there is a nip in the air, the stores are bustling with shoppers and the lights of Michigan Ave are glowing bright. Tis the season of magic and wonder, of Santa, reindeer, and my favorite…..desserts. Peppermint Mocha’s are back at Starbucks and the store shelves are filled with candy canes of all sizes, shapes and flavors! I thought that it would only be fitting to start out the season of baking something peppermint.  I found a recipe for Peppermint Ribbon Cake in the December issue Taste of Home and decided to make it for my co-workers as a Monday treat. It is so easy to make, and you can even use a box cake mix! It was a hit (some of them even ate it for breakfast). I will definitely be making this again!

For the Cake:
1 box White cake mix (follow recipe in box)
1/2 tsp peppermint extract
1/2 tsp red food coloring
1/2 C crushed peppermint (I used candy canes)

Preheat oven to 350 degrees

1.  Prepare cake batter according to package directions.

2. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.

3. Spoon 2 cups of remaining batter into a greased and floured (Pam for baking works great!) 10-in. fluted tube pan.

4. Carefully top with peppermint batter; DO NOT SWIRL. Top with remaining plain batter.

5. Bake at 350° for 35-45 minutes (it should be a golden brown color)

6. Let it cool for 10 min

meanwhile….

Topping:
1 C. powdered sugar
1 Tbsp milk (I used skim)
1/4 C crushed peppermints

1.Combine confectioners’ sugar and milk; drizzle over cake.

2. Top with crushed peppermints enjoy!

This is a great treat for a party, to take to the office, or just as a snack while you sip hot chocolate and put up your christmas tree. For whichever occasion that you choose, it is a treat that is sure to brighten your holiday season!

Happy Holidays!

Chocolate Raspberry Cupcakes

My favorite bakery back home Christine’s Cakes &Pastries makes the most amazing chocolate raspberry cupcakes that I have ever tasted (and there have been a lot). They are my absolute favorite cupcakes, and it is the raspberry filling that sets them apart from all if the rest. Being 300 miles away from the comfort of home and these delicious works of baking art, has left me wishing there was a way I could have these cupcakes whenever I want. Having them shipped was not an option, they would never get here in one piece, so I would need to make them on my own. I went through several cookbooks and recipes that I have and I came up with (what I think) is the perfect recipe (aside from Christine’s). I hope you enjoy them as much as I did!

Fool-Proof Chocolate Cupcakes:
1 -1/2 C flour
1 C granulated Sugar
1 tsp baking soda
1 tsp salt
1/3 C cocoa powder
1/2 cup oil (peanut or vegetable)
1 C water
1 tsp vanilla extract
1 Tbsp white vinegar

1. Pre-heat oven to 350 degrees

2. Line muffin/cupcake pan with 12-16 papers

3. Mix all ingredients together in mixer until moist and well blended (make sure to scrape the bowl)

4. Using an ice cream scoop (or a spoon) fill liners about 3/4 full

5. Bake for 20-25 minutes (or until cupcakes spring back)

6. Let cool for 30 minutes

Once Cupcakes have cooled……

1. Scoop out center of the cupcake (about 1 in deep) with a knife

2. Fill center of the cupcake with 1 Tbsp of seedless raspberry jelly (I used Smuckers)

Raspberry Cream Cheese Frosting:
1/2 C (1 stick) Unsalted butter
8 oz low fat cream cheese
3-4 C powdered sugar
1/2 C seedless raspberry jelly
1 tsp vanilla extract
1/8 tsp salt

Using the paddle attachment, cream together Butter and Cream cheese

 1. Slowly add in 2 -1/2 C powdered sugar (1/2 C at a time) make sure fully incorporated before adding more

2. Add in raspberry jam, vanilla and salt and mix until well incorporated

3. Stir in additional powdered sugar until the desired consistency (you will be piping this onto the cupcake so it must be firm but not too firm)

4. Scoop frosting into piping bag (or ziptop bag) and set aside

 Meanwhile roll out Tootsie roll to about 1/8 inch thickness

Use small cookie cutters to cutout shapes for the top of the cupcakes ( I used a leaf), you may also use a knife to cut out desired shapes if you do not have cookie cutters.

Pipe the frosting onto the cupcakes and top with sprinkles and the Tootsie roll cutout.

You now have a delicious treat to share with friends, family,etc.

I chose to take them to work and share a little bit of home with my co-workers…….and they loved them! (Jackie!)

Dark Chocolate Brownie Cupcakes with Chocolate Chip Cookie Bottom

Living in a big city, you meet a lot of people, which can be fun and interesting; but it is the people who you surround yourself with and spend most of your time around are what makes where you are home! I have been missing my family a lot lately, so I am glad that I have a group of friends here that have become my Chicago family, and I am thankful for that!

I decided that I wanted to bake something for them this time to celebrate the weekend. I could not decide what to make…..cookies? brownies? cupcakes?………. Why not combine all 3? So I give you, Dark Chocolate brownie cupcakes with butter-cream frosting and a chocolate chip cookie bottom.

Chocolate Chip Cookie Bottoms:
1 C (2 sticks) butter softened
3/4 C brown sugar packed
1 C granulated white sugar
2 large eggs
1 Tbsp Vanilla extract
3-1/2 C All-purpose flour
1 tsp salt
1 tsp Baking soda
1 (10 oz) bag semi-sweet chocolate chips

1. In a stand or electric mixer cream butter and sugars until well combined. 

2. Add in eggs and vanilla until well combined.

3. In a separate bowl mix the flour, salt and baking soda.

4. Slowly add flour mixture to the wet ingredients

5. Stir in chocolate chips

(You can also use the package mix, or refrigerated dough) 

6. Press about 2-3 Tbsp of dough into the bottoms of 12 cupcake papers and place int the freezer for 10 min. (set extra dough aside for cookie garnish)

Meanwhile Pre heat oven to 350 degrees and Prepare brownies….

Dark Chocolate Fudge Brownie Cupcake:
I like to use the box mix when I make brownies (I think they just taste better)
1 Box Pillsbury Dark Chocolate brownie mix
1/2 C Vegetable oil (I used 1/2 C fat free sour cream to cut fat content)
1/4 C Water
2 Large

Prepare according to box directions

Take pressed cookie dough out of the freezer, and using an ice cream scoop (or a spoon if you do not have one) pour brownie batter over top of cookie dough, so that it is 3/4 full.

Bake 15-18 minutes (or until toothpick comes out clean)

Set aside to cool.

With the remaining cookie dough bake small cookies (@ 350 degrees for 7-10 min)

When cookies cool you may leave them whole or use a small cookie cutter to cut into shape (I used a small heart shape).

Butter-cream Frosting:
1/2 C butter (1 stick) softened
3 1/2-4 C Powdered sugar
3-4 Tbsp skim milk
1 tsp vanilla extract
Pinch of salt

Cream butter with paddle attachment on medium high-speed until smooth and creamy

1. Add powdered sugar 1/2 C at a time starting on low (so the powdered sugar doesn’t go everywhere) and increase speed to medium once incorporated

2. Add skim milk and vanilla and salt and beat on medium speed until well incorporated.

***if frosting is not stiff, add more powdered sugar (as we you will be piping it onto the cupcake and do not want it to be too soft)

Once brownies are cooled, pipe frosting onto cupcakes (using pastry bag, or a plastic zip-top bag if you do not have one)

Top cupcakes with the small cookie and Voilà!!!!

Whether you are baking these for your friends, family, or just for the fun of baking, it is a sweet treat that everyone is sure to ENJOY!