These Chocolate Cupcake Easter Cookies are so much more fun to make and eat than cupcakes. The frosting is so so yummy and goes so well with the soft and buttery cookie! Topped with mini eggs, they are just in time for Easter.
I store my frosted cookies in the fridge and I enjoy eating them cold with a cold glass of milk! Ingredients (makes 12, 3.5 inch cookies) Cookies: 170 g butter 130 g sugar 73 g eggs, lightly beaten 1 tsp vanilla 270 g flour 1.5 tsp baking powder Cadbury Mini Eggs Candy
Frosting: 92 g butter 56 g cream cheese 50 g cocoa powder 260 g powdered sugar 1/2 Tbsp vanilla 2 Tbsp milk
Preheat oven to 175C
In bowl of stand mixer, mix together butter & sugar till creamy. Add in egg and vanilla extract and mix well.
Add in flour & baking powder till well combined and a dough is formed.
Divide dough into 12 and roll into a ball.
Transfer to a lined baking tray and press dough with the base of a glass or measuring cup to flatten.
Bake for 18 mins and remove from oven. After 5 mins, transfer to a rack to cool completely.
Prepare frosting - In bowl of stand mixer whip all frosting ingredients together. Transfer to a piping bag fitted with piping tip of your choice.
Pipe frosting onto cooled cookies and top with mini chocolate eggs candy.
The frosting is amazing!