Crumbl Chocolate Cupcake Cookie

• servings: 32 small cookies
• total time: 45 min

Ingredients

Sugar Base:

1.5 cups butter, room temperature

1.5 cups granulated sugar

3 eggs

2 teaspoons vanilla extract

4.5 cups all purpose flour

3 teaspoons baking powder

Chocolate Fudge Frosting:

.75 cup butter

4 oz cream cheese

4 cups powdered sugar

1 cup dutch processed cocoa powder

1 tablespoon vanilla extract

Milk, to thin

Directions

1.Preheat oven to 350°

2.Cream together the butter: and sugar until light and fluffy

3.Scrape sides of bowl and add in the eggs and vanilla extract. Beat until mixed thoroughly

4. Add in the flour and baking powder. Mix until the cookie dough comes together

5. Scoop out 1/3 cup of dough for large cookies, scoop 3 tbsp of dough for small cookies

6. Roll into a ball and then flatten to the thickness and size you'd like the finished cookie. Repeat with remaining dough.

7. Bake at 350° for 9-11 minutes if baking large cookies or 7-9 minutes if baking small cookies. The cookies should puff up and the centers should no longer look glossy. Pull them out of the oven before they turn brown.

8. Make the frosting by whipping the butter and cream cheese until smooth.

9. Add the powdered sugar, one Cup at a time.

10. Add in the cocoa powder.

11. Add the vanilla.

12. Add milk 1 tbsp at a time until you've reached your desired consistency.

13. Add the fudge frosting to a piping bag fit with a large closed star piping tip.

14. Pipe the frosting onto the still warm cookie in a spiral, starting in the center and working your way out. Add sprinkles on top of the frosting.

15. Serve warm.