Cookies and Cream Cupcakes – try to go past one. These are perfect chocolate cupcakes, with a creamy frosting and creamy filling and a hidden cookie base.
Who else loves cupcakes???
Those who know me well, know that I adore cupcakes. Those perfectly little already portioned gorgeous baked yummy handfuls of goodness. Oops, sorry. Rambling. I like a good cupcake and I’ve made many. On this occasion I set myself the challenge of creating Ccookies and Cream Cupcakes but I wanted one that didn’t rely on oreos to complete the cookies portion because it seems to be the go to make something “Cookies and Cream” I wanted these to be truly Cookies and Cream cupcakes in their own right. This is my gift to you 🙂
First, I wanted the perfect chocolate cupcakes. Check! I’ve made this one for a few occasions so it totally fit the bill. It’s a delicate cupcake, moist and definitely for the chocolate lover. This is definitely my favourite chocolate cupcake to make. It has everything.
My favourite Buttercream ever
Next was to create the creamiest buttercream topping I could muster up. Light, delicate and yes – creamy. Did I mention how creamy it is? This buttercream is an interesting recipe using a heated, thickened mixture of milk and flour but, trust me, I mean really! Trust me. It’s amaaaaaazing. It’s call Ermine Frosting and I’ve used it on these Chocolate Raspberry Cupcakes too
Nearly there. Now, how can I incorporate the cookies without unceremoniously sticking a cookie out of the top of my perfectly poised creamy frosting? Cookie base, that’s how. I use crumbled up cookies, butter and chocolate to create a crunchy biscuit base.
But why would I stop there. One of my favourite things to do with cupcakes is fill them. A little surprise centre that no one is expecting. I used a little more of that unbelievable frosting and mixed through some more biscuit crumbs. Rich? Yes. Decadent? Yes. Truly yummy? Absolutely!
Top it off with a sprinkling of crushed chocolate biscuits and there you have it – Cookies and Cream Cupcakes.
Just in case you missed all that
- perfect chocolate cupcakes
- with a chocolate cookie base
- creamy filling
- creamy ermine buttercream frosting
Without further ado – go forth and bake.
Have you tried this recipe? Rate it below or comment with any questions or thoughts.
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These Cookies and Cream Cupcakes are delicate, moist chocolate cupcakes with a creamy ermine buttercream frosting, creamy filling and a biscuit base.
- 115 g chocolate cookies
- 60 g melted butter
- 125 g (1/2 cup + 2 teaspoons) unsalted butter, softened
- 3/4 cup (150g) caster sugar
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 95 g (3/4 cup) plain (AP) flour
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (125ml) buttermilk, room temp
- 1 cup (20ml) whole milk
- 1/4 cup (35g) plain (AP) flour
- 1 tablespoon vanilla extract (notes)
- 230 g (1 cup / 2 sticks) unsalted butter, softened
- 1 cup (200g) sugar
- Pinch of salt
Line a muffin tin with cupcake cases. Heat your oven to 175C (350F).
To make the cookie bases. Blitz the cookies to a fine crumb. Mix the cookies with the melted butter. Spoon about 1 tablespoon of the mixture into each cupcake case and press with your fingers to cover the base of each one. Place in the oven for 10 minutes.
While the cookie bases are cooking, put the butter and sugar into a bowl and beat until light and fluffy. Add the eggs, one at a time, beating well after each. You may need to scrape down the sides of the bowl a few times. Add the vanilla and beat through.
In a separate bowl, sift the plain flour, cocoa, baking soda, baking powder and salt and then whisk together.
Add half of the flour mix to the butter mix and fold through until just combined. You don't want to overbeat at this point or your cupcakes won't turn out light and fluffy. Add half the buttermilk and mix until just combined. Repeat the process with the other half of the flour mix, then the buttermilk.
Spoon the batter into the cupcake cases, over the biscuit base until they are all even. They will be about 3/4 full. Bake in the oven for about 18 minutes or until a toothpick comes out with just a few small crumbs. The residual heat in the cupcakes will be enough to finish the cooking out of the oven. Leave them in the oven too long, and they'll become dry and crumbly. Let them cool in the pan for 5 minutes before moving them to a cooling rack. Make sure they are completely cool before frosting.
For the frosting, whisk the milk and flour together in a small saucepan over a low heat. Keep whisking until it thickens. It needs to be quite thick like a thick custard. Cool this mix completely before using it in the frosting. You can cool it quickly by pouring it into a cool bowl and placing in the fridge or freezer.
Beat together the butter and sugar until really creamy. About 5 minutes. Scrape down the bowl a few times through the process. Once the milk mixture has cooled add it to the butter & sugar and beat for another 5-7 minutes. If it looks like it separates near the start, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting.
Take about 1/2 a cup of the frosting and mix through some extra biscuit crumbs. Cut a hole in the top of each cupcake with a sharp knife and scoop out the cake in one piece, fill with about 1 teaspoon of filling. Trim the cake piece that you scooped out so that it is just the top piece of cake, about 3mm thick and push it down on top of the filling. Top the cupcakes with frosting and then some extra biscuit crumbs. Devour 🙂
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).