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Cookies and Cream Cupcakes Recipe

Cookies and Cream Cupcakes Recipe

I absolutely love, love, love these Cookies and Cream Cupcakes. They have a crunchy cookie base, topped with a chocolatey, delicious cake, which is then filled with a cream centre and THEN they’re topped with a buttercream frosting and MORE chocolate cookies! I know, right? The batter for the cakes themselves have coffee and buttermilk which are two not-so-secret (anymore) ingredients that ensure a moist, rich cake. No one will be expecting the crunchy biscuit base in these cupcakes, nor will they expect to bite into a cream-filled centre. Every bite is pure heaven. Make sure you keep these in the refrigerator until you serve them because of the fresh cream!

Cookies and Cream Cupcakes from pinkpostitnote.com

Base
70g unsalted butter
150g cream-filled chocolate cookies
1 tbsp. golden syrup

Cupcakes
50g dark chocolate (choc chips are fine)
100g plain flour
60g caster sugar
1/2 tsp baking soda
10g malted milk powder
10g cocoa powder
1/4 tsp fine sea salt
1 large egg
80ml coffee, cooled
80ml buttermilk
70ml vegetable oil

50ml whipped double cream (for filling)

Buttercream Frosting
150g unsalted butter, softened
2 tbsp. whole milk
350g icing sugar

50g extra cream-filled chocolate cookies to top

Instructions

Pre-heat oven to 180C/160C fan-forced/350F. Line a 12 hole muffin pan with paper cases.

Base: Melt the butter in the microwave and blitz the cookies in a food processor to fine crumbs. Mix the crumbs, butter and golden syrup together and divide among the paper cases, pressing down to make a nice firm base.

Cookies and Cream Cupcakes from pinkpostitnote.com

Cakes: Chop the chocolate (unless you’re using choc chips) and mix with the flour, sugar, baking soda, malted milk, cocoa powder and salt. Mix the egg, coffee, buttermilk and vegetable oil together then combine with the dry ingredients. Pop into the paper cases just over two-thirds full. Bake for 20 minutes or until they spring back when touched. Leave to cool for 5 minutes then transfer to a wire rack.

Buttercream Frosting: Beat the butter with an electric mixer until smooth, then add the icing sugar and milk continuing to beat for several minutes until nice and fluffy.

Assembly: With a small spoon or skewer, poke a hole into the middle of each cupcake and use a piping bag to fill with cream.

cookies and cream 2

Pipe icing on top and sprinkle with extra crushed cookies. Store in fridge until ready to eat.

Cookies and Cream Cupcakes Recipe

Ingredients

  • Base
  • 70g unsalted butter
  • 150g cream-filled chocolate cookies
  • 1 tbsp. golden syrup
  • Cupcakes
  • 50g dark chocolate (choc chips are fine)
  • 100g plain flour
  • 60g caster sugar
  • 1/2 tsp baking soda
  • 10g malted milk powder
  • 10g cocoa powder
  • 1/4 tsp fine sea salt
  • 1 large egg
  • 80ml coffee, cooled
  • 80ml buttermilk
  • 70ml vegetable oil
  • 50ml whipped double cream (for filling)
  • Buttercream Frosting
  • 150g unsalted butter, softened
  • 2 tbsp. whole milk
  • 350g icing sugar
  • 50g extra cream-filled chocolate cookies to top

Instructions

  1. Pre-heat oven to 180C/160C fan-forced/350F. Line a 12 hole muffin pan with paper cases.
  2. Base: Melt the butter in the microwave and blitz the cookies in a food processor to fine crumbs. Mix the crumbs, butter and golden syrup together and divide among the paper cases, pressing down to make a nice firm base.
  3. Cakes: Chop the chocolate (unless you’re using choc chips) and mix with the flour, sugar, baking soda, malted milk, cocoa powder and salt. Mix the egg, coffee, buttermilk and vegetable oil together then combine with the dry ingredients. Pop into the paper cases just over two-thirds full. Bake for 20 minutes or until they spring back when touched. Leave to cool for 5 minutes then transfer to a wire rack.
  4. Buttercream Frosting: Beat the butter with an electric mixer until smooth, then add the icing sugar and milk continuing to beat for several minutes until nice and fluffy.
  5. Assembly: With a small spoon or skewer, poke a hole into the middle of each cupcake and use a piping bag to fill with cream.
  6. Pipe icing on top and sprinkle with extra crushed cookies. Store in fridge until ready to eat.
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https://mumslounge.com.au/lifestyle/food/cookies-cream-cupcakes/

Carolyn Murphy

Carolyn Murphy

Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!

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