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Chocolate Cupcakes with Ménage À Trois Frosting

Mathieu Tremblay

cupcake-cookie-frosting

Cupcakes are a great way to tell someone that you care, but cupcakes with cookie butter frosting and a cookie on top are a way to tell someone that you simply can’t live without them. These cupcakes feature cookie butter made from a handful of our delectable Ménage À Trois cookies. Three flavours of chocolate, turned into frosting - and don’t forget the cookie on top!

Ingredients

For the Chocolate Cupcakes:

  • 1 2/3 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup dark brown sugar
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup milk

Cookie Butter:

  • 4 cookies Felix & Norton Ménage À Trois ready-to-bake cookie dough, baked and processed into crumbs
  • 2 tbsp sugar
  • 2 to 3 tbsp heavy cream
  • 2 tsp vanilla extract
  • Cookie Butter Frosting:
  • 1 1/4 cup unsalted butter, room temperature
  • 1 batch of cookie butter (recipe above)
  • 2 cups icing sugar
  • 1/2 tsp salt
  • 2 to 3 tbsp heavy cream

Garnish (optional):

  • 3 Felix & Norton Ménage À Trois cookies, cut into quarters

Prep Time: 20 minutes

Cook Time: 15 to 17 minutes

Yield: 12 cupcakes

Directions

Preheat oven to 350℉ (175℃). Line a muffin tin with paper liners. Set aside.

Place seven Felix & Norton Ménage À Trois Cookies onto a parchment-lined baking sheet. Place into the preheated oven. Bake as directed. Remove from the oven and cool completely.

Once completely cooled, take 4 cookies and process into crumbs. Slice the remaining 3 cookies into quarters. Set aside and try not to sample.

For the Chocolate Cupcakes:

In a large bowl, whisk together the dry ingredients, except for the dark brown sugar, until well-combined.

In the bowl of a stand mixer, using the paddle attachment, cream the dark brown sugar, vegetable oil, eggs, and vanilla extract until well-combined and smooth.

On low speed, add 1/3 of the dry ingredients into the batter, mixing until combined; you might be super excited about your cupcakes, but make sure not to overmix. Add in 1/3 of the milk and mix until combined. Repeat process with the remaining flour and milk.

Lovingly fill the liners about 3/4 full with batter. Place into the preheated oven for 10 to 15 minutes, or until a skewer inserted into the centre of each muffin comes out clean.

Let cupcakes cool in the tin for about 5 minutes before removing and cooling completely on a wire cooling rack. Try to keep yourself from snacking, and start making the cookie butter.

For the Cookie Butter:

In the bowl of a food processor, combine the Félix & Norton Ménage À Trois Cookie crumbs and sugar. While the food processor is running, add the vanilla extract and the heavy cream (a tablespoon at a time) until it looks perfectly smooth and absolutely delicious.

In the bowl of a stand mixer, using the paddle attachment, cream the butter on medium-high speed until smooth and as fluffy as a cloud. Add in the cookie butter and cream, until thoroughly combined. Sift in half of the icing sugar. On low speed, blend together. Repeat the process with the remaining icing sugar.

Slowly add in the heavy cream until the desired thickness is reached.

Spread frosting onto the cooled cupcakes with a spoon or an offset spatula. Alternatively, place the frosting into a piping bag fitted with a star piping tip and gently pipe frosting onto the cooled cupcakes.

Garnish each cupcake with a glorious quarter of a Félix & Norton Ménage À Trois cookie. Feel free, though, to garnish each cupcake with your favourite flavour of Félix & Norton - the choice is entirely yours.

cookie-frosting-cupcake