Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting

Ingredients

• 1/4 C unsalted butter, softened
• 1/2 C granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 C unsweetened cocoa powder
• 1/4 C milk
• 1 oz semi-sweet or bittersweet chocolate
• 1/4 C sour cream
• 3/4 C all purpose flour
• 8 oz cream cheese, softened
• 1/2 tsp vanilla extract
• 4 C powdered sugar
• 1/3 C chocolate cookie crumbs
• 8 whole cookies, for topping

Directions

1. Heat the oven to 350 degrees F. Place 8 paper liners in a standard cupcake pan. Warm the milk in a glass measuring cup until it is steaming, then add the 1oz chocolate and stir until the chocolate has melted. Put the mixture aside.
2. In a large bowl or the bowl of a stand mixer, beat the butter with the sugar until the mixture looks pale and fluffy. Add the egg and vanilla, mixing well and scraping down the bowl as you go. Beat in the salt, baking soda, and cocoa powder, then add the flour. Mix in the sour cream, then pour in the warm milk and chocolate mixture. Stop as soon as the batter is combined and you no longer see streaks.
3. Portion the batter into the lined cups with a large cookie scoop. Bake for 18-20 minutes, until a toothpick poked into the center comes out clean or with a few damp crumbs attached. Let the cupcakes sit in the pan for several minutes, then move them to a wire rack and cool them all the way.
4. Once the cupcakes are cool, make the frosting. In a large bowl or stand mixer, beat the cream cheese and butter together until smooth. Add the vanilla. Beat in the powdered sugar 1 cup at a time. Stir in the cookie crumbs by hand at the end, mixing only until they are evenly worked in. Spoon the frosting into a large piping bag fitted with the tip you like.
5. Pipe the frosting onto the cupcakes, then top each one right away with a cookie. Store the cupcakes in the refrigerator, and bring them to room temperature before serving.