Cookies and Cream Cupcakes Recipe
With the Easter long weekend and school holidays coming up, these Cookies and Cream Cupcakes are a great recipe to make if you are wanting to impress your family and friends. Not only do they look great, but they taste amazing as well, and everyone will love the Oreo hidden in the middle of the cupcake, after all you can never have too many Oreos!
You can use any type of vanilla frosting or buttercream for these cupcakes, to make life simpler I used a bought container of vanilla frosting to decorate these yummy little cupcakes.
To make these Cookies and Cream Cupcakes, you will need:
2 1/2 cups self raising flour
1/3 cup cocoa powder
1/2 teaspoon bicarbonate of soda
2/3 cup caster sugar
1 1/2 cups milk
2 eggs
150g unsalted butter, melted and cooled
1 box of Oreos
Vanilla frosting
Let’s put it together
Preheat your oven to 200 degrees, and lightly grease and line two muffin trays with paper cases as the mixture will make approximately 18.
Sift the flour, cocoa and bicarb soda into a large bowl. Add the sugar and stir through and create a well in the centre.
Whisk together the milk and eggs in a jug and then pour into the well. Add the melted butter and fold gently using a metal spoon. Make sure you don’t over mix, you want the mixture to still be a little lumpy.
Spoon the mixture into paper cases until they are around 1/4 full and place an Oreo in the middle. Cover the Oreo with more cupcake mixture and fill the paper case until it’s 2/3 full.
Bake for 18 minutes, or until cupcakes have risen and are cooked through when tested with a skewer.
Leave the cupcakes to cool in the tins for 10 minutes before transferring to a wire rack and allow them to completely cool.
While the cupcakes are cooling, carefully cut 9 (or however many you need to decorate all of your cupcakes) in half.
Using a spatula, cover the top of the cupcake with vanilla frosting and place half an Oreo cookie on top to decorate.
Enjoy!
Ingredients
- 2 1/2 cups self raising flour
- 1/3 cup cocoa powder
- 1/2 teaspoon bicarbonate of soda
- 2/3 cup caster sugar
- 1 1/2 cups milk
- 2 eggs
- 150g unsalted butter, melted and cooled
- 1 box of Oreos
- Vanilla frosting
Instructions
- Preheat your oven to 200 degrees, and lightly grease and line two muffin trays with paper cases as the mixture will make approximately 18.
- Sift the flour, cocoa and bicarb soda into a large bowl. Add the sugar and stir through and create a well in the centre.
- Whisk together the milk and eggs in a jug and then pour into the well. Add the melted butter and fold gently using a metal spoon. Make sure you don’t over mix, you want the mixture to still be a little lumpy.
- Spoon the mixture into paper cases until they are around 1/4 full and place an Oreo in the middle. Cover the Oreo with more cupcake mixture and fill the paper case until it’s 2/3 full.
- Bake for 18 minutes, or until cupcakes have risen and are cooked through when tested with a skewer.
- Leave the cupcakes to cool in the tins for 10 minutes before transferring to a wire rack and allow them to completely cool.
- While the cupcakes are cooling, carefully cut 9 (or however many you need to decorate all of your cupcakes) in half.
- Using a spatula, cover the top of the cupcake with vanilla frosting and place half an Oreo cookie on top to decorate.
Do you know someone who would love these Cookies and Cream Cupcakes?
Lauren Matheson
Lauren founded her website Create Bake Make as a way to justify the ridiculous amount of baking she loves to do. She has a super sweet tooth and enjoying a slice of cake (or two) is one of her guilty indulgences. As a Mum of two little boys, when she isn't creating fun activities for the kids or breaking up arguments over toy trucks and cars, you will find her in the kitchen baking up a storm - or hiding in the pantry with the latest cooking magazine and a hot cup of coffee!
