To make these sinfully sweet cupcakes you’re going to need Berger cookies. If you’ve never had a Berger cookie, I strongly urge – no demand – that you go to Baltimore and get some. If you’re too far from Baltimore…buy them online ;-). Because, really, when it comes down to it, I could find a recipe for Berger cookies and post it for you but it’s not, and will never be, the magically fudgey, decadent goodness of the original recipe Berger cookie.
So what is this delirium inducing cookie? I have a hard time putting it into words, but it’s akin to a super soft sugar cookie with an almost shortbread-ish flavor topped with a thick layer of melt-in-your-mouth fudge. When I say thick, I mean the fudge layer is in most cases as thick or thicker than the cookie layer – omg, so good. I was first introduced to Berger cookies by a coworker who had me try a slice of Berger cookie pie, aka Baltimore Bomb Pie, from Dangerously Delicious Pies in Baltimore. You may have seen them featured on Food Network, and if you’ve seen the episode, you know this pie is DECADENT! It’s basically a Chess pie filled with tons upon tons of crushed up Berger cookies – be still my heart.
For the cupcake, I borrowed a Death by Chocolate recipe from Sally’s Baking Addiction – love her site, btw – and added some instant coffee to bring out a deeper chocolate flavor. To the cupcake batter I added crushed Berger cookies. The frosting is my very own Swiss Meringue Buttercream topped with more crushed up Berger cookies – you can never have too many. When I say the husbands eyes rolled back in his head after his first bite, I mean I actually moved the dog from behind him so he wouldn’t faint from happiness and fall on her. Try this combo and you will not be disappointed, but please, don’t blame me if you develop a certain cookie addiction!
- 1 stick of unsalted butter
- 2 ounces semi-sweet chocolate
- 1/2 unsweetened dark cocoa powder
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee
- 1/2 cup buttermilk
- 5 Berger cookies, crushed
- Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners.
- Melt the butter and chocolate together in a small bowl in the microwave in short 30 second intervals and set aside. Crush your Berger cookies in a sandwich bag and set aside.
- In a large bowl, mix eggs, sugar, brown sugar, vanilla, and instant coffee. Add the butter/chocolate mixture that has cooled.
- Add the flour, baking soda, baking powder, and salt and drizzle in the buttermilk while mixing. Stop mixing once all the ingredients are combined, you don't want to overmix this.
- Gently fold in your Berger cookies with a spatula and fill cupcake liners 2/3 full.
- Bake 16-18 mins, or until top of cupcake lightly springs back when pressed.
- Top with your favorite frosting - I used Swiss Meringue Buttercream - and crumble more Berger cookies on top 🙂