Sugar Cookie Hot Cocoa Cupcakes Recipe: The sugar-crust, sprinkle-filled vanilla cupcake in these Frosted Sugar Cookie Cupcakes is topped with sugar cookie buttercream icing.
Sugar Cookie Hot Cocoa Cupcakes Recipe
Ingredients
- To Line the Cupcakes:
- 1 cup sugar
- 1/4 cup melted butter
- For the Cupcakes:
- 2 ¾ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 tsp LorAnn Buttery Sweet Dough Bakery Emulsion
- 2 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3/4 cup sour cream
- 1/2 cup red and green sprinkles
- For the Swiss Meringue Buttercream:
- 1 cup (about 9) egg whites
- 2 cups granulated sugar
- 3 cups unsalted butter, cubed and at room temperature
- 1/4 tsp. salt
- 1 tsp LorAnn Buttery Sweet Dough Bakery Emulsion
- 10 oz Ghirardelli White Chocolate Sugar Cookie Squares (I got mine at Target), melted and slightly cooled
Instructions
To line the cupcake tins, brush two standard 12-cup muffin tins with melted butter in all but two of the cups.
Pour one tablespoon (TBSP) of sugar into each oiled cup, then shake and tap to completely coat the sides and bottom of the cups with sugar. Remove any extra sugar by tapping.
Set the oven to 350 degrees Fahrenheit for the cupcakes.
Mix the flour, baking powder, and salt in a sieve and keep it aside.
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In a measuring basin with a spout, combine the milk, Vanilla, and Buttery Sweet Dough Bakery Emulsion; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, oil, and eggs; beat on medium speed until thoroughly incorporated and slightly thickened.
Using a medium speed, mix in the sour cream until barely incorporated.
Mix on low until halfway incorporated after adding half of the sifted dry ingredients.
Once mixed, add half of the milk and vanilla mixture and stir.
After adding and beating the remaining half of the flour mixture, add the remaining milk mixture and beat just until incorporated. Avoid overmixing.
Sprinkles should be incorporated.
Spoon 22 cupcake liners three-quarters full, then bake for 19 to 21 minutes, or until the center barely springs back and a pick comes out virtually clean.
Allow the cupcakes to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely before frosting.
For the Buttercream Swiss Meringue:
In a stand mixer, combine the sugar and egg whites; place the bowl over a small saucepan of simmering water, making that the bowl stays above the water.
Mixture should be heated to 160 degrees Fahrenheit or hot to the touch, stirring now and then.
Place bowl in stand mixer and beat whisk attachment on high speed until medium stiff peaks form, about 8 minutes.
Lower the speed of the mixer to medium-low and gradually add butter to the meringue, letting each tablespoon mix in for a short while before adding more. You’ll go crazy since it will appear curdled. Don’t worry, as you keep beating it, it all comes together.
On high for one to two minutes, add the salt and vanilla essence.minutes until smooth and creamy.
Add in the melted Ghirardelli White Chocolate Sugar Cookie Squares and beat on high for another minute.
Pipe frosting onto the cupcakes.
Garnish with more sprinkles and mini sugar cookies
