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Cookie Cupcakes with Raspberry Fluff Frosting

Everyday Food, September 2011
  • Prep Time 25 minutes
  • Total Time 45 minutes, plus cooling
  • Yield Makes 12
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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.

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