Copycat Chocolate Cupcake Cookies

Step 1

Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.

Step 2

In a large bowl stir together the flour, baking powder, and salt, set aside.

Step 3

In the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy.

Step 4

Add the eggs and egg yolks one at a time, mixing the last one fully before adding the next.

Step 5

Add the cake batter extract, almond extract, and vanilla extract, mix it in.

Step 6

In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed.

Step 7

Portion the cookie dough into 12 even-sized portions, just over 4 ounces each. Roll them into a smooth ball and place them on the sheet trays, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.

Step 8

Gently press down on the cookie dough balls and flatten them out into a large flat circle.

Step 9

Bake for 13-15 minutes until lightly golden brown and they appear dry in the center of the cookies.

Step 10

Let the cookies cool completely on the sheet trays.

Step 11

While the cookies are cooling, make the frosting by placing the chopped chocolate into a large heat-proof bowl.

Step 12

Add the heavy cream and corn syrup to a small saucepan and bring it to a simmer, stirring occasionally. As soon as it starts to simmer, pour it over the chocolate.

Step 13

Let it sit for 5 minutes then whisk it all together until smooth, it will take a while to fully come together.

Step 14

Let this come to room temperature until solid but pipeable, this will take a while so I suggest whisking it every few minutes to help cool it down faster. To speed up even more you can place it in the refrigerator and whisk it again every few minutes. Just be sure it does not become too cold and hard that is no longer pipeable.

Step 15

Place the pipeable ganache into a pastry bag with an open star tip. Pipe rosettes on top of each cookie, but do not go all the way to the edge, we want to still see some of the cookie along the outside. Immediately add chocolate sprinkles and serve.