Made with our ultra-premium Dark Chocolate Baking Drops and topped with a White Chocolate Cookie Bark frosting, these not-too-sweet, not-to-bitter cupcakes are the ultimate dessert for cookies and cream lovers!
- ¾ cup (95g) All-Purpose Flour
- ½ cup (42g) Dark Cocoa Powder
- 1 tsp. Espresso Powder or Instant Espresso
- ¾ tsp. Baking Powder
- ½ tsp. Baking Soda
- ¼ tsp. Salt
- 2 Large Eggs, at room temperature
- ½ cup (100g) Granulated Sugar
- ½ cup (100g) Packed Light Brown Sugar
- ⅓ cup (80ml) Vegetable or Canola Oil (or Melted Coconut Oil)
- 2 tsp. Pure Vanilla Extract
- ½ cup (120ml) Buttermilk, at room temperature
- ½ cup (100g) Galerie au Chocolat Dark Chocolate Semi-Sweet 60% Baking Drops, chopped
- 1 cup Unsalted Butter, softened
- 4 cups Powdered Sugar (or more, depending on desired consistency)
- ¾ cup Galerie au Chocolat White Chocolate Cookie Bark, chopped
- ¼ cup Heavy Whipping Cream
- ½ tsp. Vanilla Extract
Directions – Cupcakes:
- Preheat the oven to 350˚F (177˚C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
- In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
- Pour half of the wet ingredient into the dry ingredients.
- Then the other half in the buttermilk. Gently whisk for a few seconds. Repeat with the remaining of wet ingredients and buttermilk. Add the chopped baking drops and stir until just combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into liners. Fill only halfway to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
Directions – Frosting:
- Put the chopped White Chocolate Cookie Bark into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
- Once the Chocolate Cookie Bark mixture has cooled, sift the powdered sugar over the butter, in a large bowl. Cream the butter and sugar together until light and fluffy, scraping the sides of the bowl as needed.
- Measure the whipping cream into a cup and stir in the vanilla extract into the cream. With the mixer running on low speed, gradually pour the cream mixture the bowl.
- Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) chocolate until incorporated. Increase the mixer speed to medium-high and beat frosting for an additional 3 minutes.
- Makes about 2 1/2 cups of a medium consistency frosting, which is very spreadable and creamy.
- For a stiff decorator Frosting: add more powdered sugar, 1/2 cup at a time, until desired consistency (about another cup or so.)
- For a thinner consistency, add about 1/2 cup less powdered sugar.