The last of my Rippin’ Good-inspired treats are these fudge striped cupcakes. When I was a kid (before all fun was removed from life and OSHA started to get picky), you could take a tour of the Rippin’ Good cookie factory. It was the best thing ever if you were a child – like a Willy Wonka situation come to life. Minus the creepy boat ride and dying children. But my most vivid memory from the tour was watching the assembly line that produced fudge stripe cookies. It was pretty mesmerizing to watch the smooth lines of fudge fall over each cookie. :)
Rippin’ Good Fudge Stripe Cupcakes
Recipe source: Young Married Chic 
For the cupcakes:
3 sticks unsalted butter, at room temperature
1-1/2 cups light brown sugar, packed
4 large eggs
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
For the icing:
4 cups of powdered sugar
4 tablespoons of softened butter
1 tsp vanilla extract
4 tablespoons of cream or milk
Melted Chocolate for drizzling (I used store-bought chocolate icing)
Mini Fudge Stripe Cookies for topping
1. To make the cupcakes, preheat the oven to 350° and line two cupcake pans with paper liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.
3. Beat together on medium-high speed until light and fluffy.
4. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
5. Combine the flour, baking powder, baking soda, and salt in a medium bowl.
6. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Lastly, blend in the vanilla
7. Divide the batter evenly between the prepared cupcake liners.
8. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely
For the Icing:
1. In a mixer, place the powdered sugar, butter, and vanilla. Beat until fluffy
2. Add in the milk one tablespoon at a time until it is at desired texture
3. Ice cupcakes and then top with chocolate drizzle and cookies