Cookies and cream cupcakes

CUPCAKES

• ¾ cup (60 ml) cocoa powder
• 1 cup (375 ml) unbleached all-purpose flour
• ½ tsp. (3 ml) baking soda
• ½ tsp. (3 ml) baking powder
• ½ tsp. (3 ml) salt
• 2/3 cup (165 ml) softened unsalted butter
• ¼ cup (60 ml) Chocolats Favoris Original Dark fondue
• 1 cup (250 ml) sugar
• 2 large eggs
• 1 tbsp. (15 ml) vanilla extract
• ½ cup (125 ml) sour cream

ICING

• 1 cup (250 ml) softened unsalted butter
• 2 cups (500 ml) cream cheese left at room temperature
• 1 cup (250 ml) icing sugar
• 1 2/3 cup (425 g) Chocolats Favoris Cookies and Cream fondue

TOPPING

• 12 small cream cookies

CUPCAKES

1. Preheat the oven to 350 °F (180 °C).
2. In a bowl, mix together the cocoa powder, flour, baking soda, baking powder and salt.
3. In another bowl, using a hand mixer, beat the butter, Original Dark fondue and sugar.
4. Add the eggs, making sure that each egg is beaten into the mixture.
5. Add the vanilla extract.
6. Add the dry mixture in three batches, alternating with the sour cream.
7. Line a muffin pan with cupcake liners and fill them with the mixture. Bake for approximately 20 minutes.

ICING

1. By hand or with a hand mixer, mix the butter, cream cheese and icing sugar until you get a smooth mixture with no lumps.
2. Add the Cookies and Cream fondue to the mixture. If the icing is too soft, put it in the refrigerator a few minutes. Mix from time to time.
3. Add the icing to the cupcakes using a piping bag. Top each cupcake with a small cream cookie.