ICING INGREDIENTS
115 g salted butter room temperature
115g full fat cream cheese softened
1/1/2 cups icing sugar
2 ½ tablespoons unsweetened Dutch cocoa powder
1 teaspoon vanilla
2 tablespoons cream
METHOD
Get your butter and cream cheese out of the fridge to come to room temperature.
Preheat oven to 190C and spray or grease your cupcake tin.
When the oven is ready, place a raw cookie dough in each hole and place in the oven for 10 minutes
Remove from the oven and leave to cool for AT LEAST 20 minutes or as long as you think is necessary as the cookies are soft when warm and will be difficult to remove from the tins when they are still hot.
While the cookies are cooling make some icing
Using an electric mixer, whisk beat the butter and cream cheese together for 3-5 minutes until smooth and creamy.
Sieve the cocoa and icing sugar together and add half to the butter mixture (start it slow or you will end up covered in icing sugar) and mix to combine
Add the second half of icing sugar mix and repeat above
Once it is combined, add the vanilla and cream and then turn your mixer up to high and beat for 5 minutes. If the icing feels soft at this stage, place in the fridge to set up for a while before piping.