Hostess Cupcake Cookies by: Bridget Edwards
INGREDIENTS
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2 ½ cups all-purpose, unbleached flour
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½ cup Dutch-processed cocoa powder
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2 tsp baking powder
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1 cup (2 sticks) salted butter, cut into chunks
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1 cup granulated sugar
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1 egg
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1 tsp pure vanilla extract
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2 oz bittersweet chocolate, melted and cooled
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For the glaze:
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1 cup Dutch-processed cocoa powder
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3 ½ cups powdered sugar
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4 Tbsp light corn syrup
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6 Tbsp milk
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