advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Cookie Cupcakes with Raspberry Fluff Frosting

  • Prep:
  • Total Time:
  • Yield: Makes 12
Cookie Cupcakes with Raspberry Fluff Frosting

Source: Everyday Food, September 2011

Ingredients

  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 12 cream-filled chocolate sandwich cookies
  • 3 tablespoons seedless raspberry jam
  • 3 cups marshmallow topping
  • 1/3 cup confectioners' sugar

Directions

  1. Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Melt 2 tablespoons butter; let cool. In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt. Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla, and 1/2 cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin cup and top with a cookie. Top each with 1 tablespoon batter. Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through. Let cupcakes cool in pan on a wire rack.

  2. Meanwhile, in a large bowl, using an electric mixer, beat 1 cup butter and raspberry jam on medium-high until smooth. Add marshmallow topping and confectioners' sugar and beat until fluffy and smooth, 3 minutes. Transfer mixture to a quart-size zip-top bag; with scissors, snip a small hole in one corner. Pipe frosting onto cooled cupcakes and serve immediately. (Store unfrosted cupcakes, in an airtight container, at room temperature, up to 2 days.)

Cook's Note

Store unfrosted cupcakes, in an airtight container, at room temperature, up to 2 days.

Related Topics