Chocolate Cookie Cups with Strawberry Buttercream {Neapolitan!}

Around January 2nd I started seeing Valentines Day goodies all around the web. Thinking that it might be too soon to start spreading the February love, I promptly ignored them and moved on.

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But it wasnt that easy. You know this is true if you are addicted to Pinterest like I am.  They kept coming. And I kept reading, and they infiltrated my brain. I am now Valentines obsessed. Its January 11th. My apologies in advance for the next month of Valentines treats.

These sweet little treats are chocolate sugar cookies filled with vanilla or chocolate buttercream, then topped with strawberry buttercream.

Basically a sweet overload.  Its what I am here for.

As much as I love a fresh and palate pleasing real strawberry buttercream, I knew I wanted to pipe these, so that meant I could not have any chunks in the frosting.

To achieve a smooth as silk frosting I simply adapted my Back to Basics Buttercream… using Strawberry Extract in place of vanilla.  Be sure to start with a teaspoon of the extract and taste as you go… I ended up adding two but you can easily use less or more depending on personal taste.

As you can see these started out as Neapolitan.   I adore the combination of chocolate, strawberry, and vanilla.  But I ended up adding some chocolate buttercream to the bottom of the cups instead of the vanilla.

And totally liked those better.  You’d think all that frosting would be just way.to.much.  But the truth is when combined with the thick chocolate cookie… its nice!  Well… I mean, I should clarify.  You should claim to like massive amounts of buttercream in your life prior to this baking experiment.

#justsayin

For the cookie I used this recipe.  I made the recipe as directed then rolled out small balls.  Then place one ball into a prepared muffin pan and press dough into sides of pan evenly.  I made regular and mini cookie cups and they both baked in about 8 minutes at 350.

I also noticed that I had to go back and press in the bottom and side a bit to make sure they were hallow inside after they were done cooking.  It is best to do this right out of the oven.  I used a small juice cup to create a flat bottom and sides, and then allowed the cookie cups to cool to room temperature.

So in closing please jump on the “obsessed with Valentines Day treats” bandwagon with me and lets have a little candlelight single-along.  Although, open flames on a bandwagon might not be good.

No matter.  We’ll make it work.

Strawberry Buttercream

Prep Time 5 minutes mins

Total Time 5 minutes mins

As much as I love a fresh and palate-pleasing real strawberry buttercream, I knew I wanted to pipe these, so that meant I could not have any chunks in the frosting.

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Ingredients

• ▢ 1 cup butter
• ▢ 1 bag (2 pounds) confectioners' sugar, about 7-8 cups
• ▢ 2 teaspoons strawberry extract
• ▢ 4 tablespoons milk
• ▢ 1 dash kosher salt
• ▢ 1 -2 drops pink food coloring

Instructions

• Put room temperature butter, strawberry extract, and salt into mixer. Add in confectioners' sugar one cup at a time, alternating with the milk until you have used it all.
• Add in food coloring a drop at a time to determine desired color.
• If your frosting is too thick you can certainly add more milk. I found that this is the perfect consistency for me to pipe roses using the 1M or 2D tip.

Course: Dessert

Keyword: strawberry buttercream

Author: Amanda Rettke–iambaker.net

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