Chocolate Cupcake Cookies

Directions

Dough

• 1The texture of these cookies depends on three things: not over-mixing, rolling the dough a full 1/4 inch thick, and baking just until done.
• 2 Preheat oven to 350 degrees.
• 3

  Beat with an electric mixer:
  Unsalted butter
  Granulated sugar
  Dark brown sugar

• 4

  Add and mix completely:
  Eggs
  Vanilla extract

• 5

  Sift together, then add and mix just until completely incorporated:
  Flour
  Cocoa
  Salt
  Baking powder

• 6

  Roll the dough out on a lightly floured counter to 1/4 inch thickness and cut, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

  If desired, use a paring knife to score a pattern on the cookies to resemble the pleats in a cupcake liner.

  Bake 8 to 10 minutes, until the surface of the cookies looks completely dry and set. Let the cookies cool slightly on the sheets, then transfer to a wire rack to cool completely before frosting.

Fluffy White Frosting

• 7

  Fluffy White Frosting Makes enough to frost 18 cookies, or one 8 inch layer cake

  This is a simple, basic egg white recipe that makes a glossy, fluffy frosting. Make sure your bowl and beaters are clean and grease free before whipping the egg whites. A standing mixer is helpful for this recipe; a hand-held mixer will take longer to whip the frosting fully.

• 8

  Place in a small saucepan:
  1 cup granulated sugar
  1/3 cup water
  1/4 teaspoon cream of tartar

• 9

  Heat over medium heat, stirring to dissolve sugar, until the mixture is bubbling. Simmer for 1 minute.

  While sugar mixture cooks, whisk with an electric mixer until foamy:
  2 large egg whites
  1 teaspoon vanilla

• 10

  With mixer running, add hot sugar syrup to egg whites in a slow, steady stream.

  Beat egg whites until very thick, glossy, and stiff, 7 to 10 minutes.

  Spoon frosting into a pastry bag fitted with a star tip and pipe onto cookies.

• 11 Enjoy!