The tops are the best part of a muffin, and in my opinion the same goes for cupcakes. Of course a good “stalk” is the mark of a great baker, but let’s face it — the top still wins. And it was that line of thinking that that led me to “Cupcake Top Cookies”. They’re cake mix based creation, which means they’re super easy. You can throw them together fairly quickly and have more time to focus on a good, scratch frosting.
Frosted Cupcake Top Cookies
- 1 box 15.25 oz chocolate cake mix (see note)
- 1 cup sour cream regular
- 4 eggs
- 1 4 serving size package instant chocolate pudding mix
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup dark chocolate chips
- 1 stick 4 oz softened butter
- 3 cups powdered sugar
- 3/4 cup natural cocoa powder unsweetened
- 1 1/2 tablespoons sour cream -- more if desired
- 4 to 6 tablespoons heavy cream
- 1 teaspoons of vanilla extract
- Milk as needed
- Preheat oven to 350 degrees F. and line two to four baking sheets with parchment paper.
- In a large bowl, combine cake mix, sour cream, eggs, oil, and water and beat with an electric mixer until smooth. Stir in chocolate chips.
- Using a generously heaping tablespoon, drop dough onto baking sheets. Bake two sheets at a time, switching racks halfway through, for about 15 minutes or until cakes appear done (they should spring back like cupcakes).
- Let cool for about 5 minutes, then carefully transfer to a wire rack to cool completely.
- Prepare frosting. With an electric mixer, beat the butter until soft. Add the sugar and stir until it is moistened by butter. Stir in the cocoa, sour cream and 2 tablespoons of the cream. Mix on low, then increase speed and beat until creamy. Beat in remaining cream and vanilla. Add milk a few teaspoons at a time until you reach the consistency you like. Spread over cookies.
- Now this is the hard step. Leave the cookies alone for two hours. Just let them sit on the counter. You can skip this part if necessary, but I really thought they tasted better after they'd sat around for a bit.
If you try the Cupcake Top Cookies, I’d love to know what you think and what kind of cake mix you used.
I made these with a 15.25 oz size box of Betty Crocker, but I think any brand would do.