Any people out there that would only eat the top off of the cupcake?
Come on. Admit it.
(okay fine! me raising my hand)
That's the best part in my opinion. That's where all the frosting is and yet you get a little bit of cake but not too much. Man I think I'm drooling on my keyboard just thinking about it.
When I catch my kids doing it (and so many others) I certainly can't complain. They are just like me, they know where the good stuff is.
IF I have to eat cake I have two favorites. Yellow cake with chocolate frosting and chocolate cake with chocolate frosting. So delicious. These little bites of goodness are even better than a cupcake. You just get the top part with lots of yummy frosting. And a few sprinkles. Cause everything tastes better with sprinkles!!
Frosted Chocolate Cupcake Tops
(click here for printable version)
Cupcake tops:
1 3/4 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
2 oz. unsweetened chocolate, finely chopped
8 tbsp butter, at room temperature
1 cup sugar
1 large egg
1 tsp. vanilla extract
3/4 cup buttermilk (or plain yogurt)
Frosting:
1 cup semi-sweet chocolate chips
1/3 cup plus 1 tbsp sour cream
1 cup powdered sugar, sifted
1. Preheat oven to 375° F. Line baking sheets with silicone mats or parchment paper and set aside. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk to blend, and set aside. Place the chopped chocolate in a glass bowl and melt in short intervals in the microwave until smooth. Set aside and let cool until just barely warm to the touch.
2. In the bowl of an electric mixer, combine butter and sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg. Blend in the vanilla and melted chocolate until smooth. With the mixer on low speed, add in half of the dry ingredients, mixing just until incorporated. Then add in the buttermilk and mix just until smooth. Then mix in the remaining dry ingredients.
3. Drop the dough in spoonfuls onto the prepared baking sheets, ( a medium scoop is perfect for this) spacing each about 2 inches apart. Bake 8-10 minutes or just until set. Let cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely before frosting.
4. To make the frosting, place the chocolate chips in a glass bowl and melt in the microwave in short intervals, stirring until smooth. Stir in the sour cream. Whisk in the powdered sugar until the mixture is smooth and glossy. If necessary, adjust the consistency with additional powdered sugar to thicken or sour cream to thin it out. Frost cookies as desired and decorate with sprinkles. Enjoy!
Source: Annie's Eats