Scrapbook Of Allsorts: Cookie Cupcakes...

..... with Nutella frosting!

I made these little beauties this weekend and they tasted delicious. They were really simple and a little different to the usual cookies. I used the following to make a batch of cookie dough;

125g Butter
100g Light brown sugar
125g Castor sugar
1 Egg
1 tsp Vanilla extract
225g Self-raising flour
200g Choc chips (milk, dark or white - whatever you fancy)

- I creamed the butter, light brown sugar and castor sugar together (its a lot easier if the butter is slightly softened). Then mix in the egg and vanilla extract.
- At this point I divided the mixture into two bowls so that in one bowl I could have plain cookie dough with milk choc chips and in the other chocolate cookie dough with white choc chips. If you want to also do that remember to add only 110g of flour to the plain cookie dough bowl and 85g of flour plus 25g of coco powder.
- Sift in the flour and mix in the chocolate chips.
- Roll into balls (about the size of a golf ball) and flatten slightly. Then put them into a 12 cup cake/muffin tray.
- Pop them into a pre-heated oven (180'C) for 10 mins.
- Be sure to leave them to cool in the tray for 10 minutes otherwise they will be too soft to take out in one peice. I used a teaspoon to ease them out of the tray.

Now for the Nutella frosting!!

For this you just need;

Butter (100g)
Icing sugar (280g)
Nutella (40g)

I put the amounts in brackets as these are rough measurements. Everyone is a little different when it comes to how sweet they like it or how 'nutellery'. Best to use it as a rough guide and then do what I do.... keep tasting it a long the way just to be sure it tastes right. If it becomes to runny add more icing sugar if it's too thick add a little drop of milk. Be sure to make the butter as soft as possible (without putting it in the microwave and it turning to liquid) before adding the icing sugar and nutella as this will give the frosting a really creamy texture. I also added chopped nuts on top.