#201 Recipe No.14 Cookies & Cream Cupcakes

I’m absolutely choked to death with the cold so I’m keeping this short and sweet! I’m also so tired after having a busy few days with Alice & Hayley visiting. Actually love those girls. Alice is hopefully driving up next month and I’ll be seeing Hayley again in 40 days for our Paris trip. We even did some planning last night, how exciting?! 
Anyway, tonight I’m giving you all a recipe for some delicious cupcakes! The recipe originally comes from The Hummingbird Bakery’s book, Home Sweet Home. I have to admit I swear by HB recipes as I know they always turn out amazingly. In Home Sweet Home there is a recipe for a Cookies & Cream cake which I actually made first for my sisters birthday, then I made these cupcakes for my cousin’s home coming and they went down so well I figured they were worth sharing on here. 
I’ll be honest, I used Betty Crocker icing, mainly because we had some in the fridge my mother insisted I used it up as she doesn’t bake. I have included the icing ingredients here in case you wish to make it.
As ever, I’ve edited the recipe slightly to suit my needs but the original recipe does belong to The Hummingbird Bakery
70g Butter
170g Plain Flour
250g Caster Sugar
50g Cocoa Powder
1 tbsp Baking Powder
1/2 tsp Salt
210ml Skimmed Milk
2 Eggs
12-18 Double Chocolate Chip Cookies (I used the Maryland Ones)
For the icing (optional)
500g Icing Sugar
160g Butter
60ml Skimmed Milk
8 Double Chocolate Cookies, crushed
(Or I used Betty Crocker Icing and topped with crushed cookie)
What You Need
Cupcake Cases (at least 24), One or Two 12 Deep Hole Muffin Tins, Scales, Large Mixing Bowl, Wooden Spoon, Electric Mixer, Tablespoon, Tea Spoon, Measuring Jug, Sieve
  1. Preheat the oven to Gas Mark 3, 170c, 325f and line the tins with cupcake cases. This recipe made 24 for me. 
  2. Mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb like consistency.
  3. In a jug mix together the milk and egg then using an electric mixer on a slow speed gradually pour half into the crumb mixture and mix thoroughly until combined. Add the rest of the egg and milk to the mixture and increase the speed to medium. Continue to mix until the batter is smooth.
  4. Spoon the batter into cases so they’re a third filled. 
  5. Brake each cookie into quarters and gently push into the unbaked cupcake. I then spooned some more mixture on top so the cookie is covered. 
  6. Bake for about 20-25 minutes. Once baked leave to cool.
  7. While the cupcakes are cooling, make up the icing. Using an electric whisk mix together the butter and icing sugar on low speed until there are no lumps. Gradually pour the milk into the butter mixture while mixing on a slow speed. When the milk is incorporated turn the mixer up to high speed and beat until fluffy. Add the cookie crumbs and stir well. 
  8. Once the cupcakes are completely cool, spoon the icing onto each cupcake and smooth over with a pallet knife. Top each cupcake with some cookie crumbs. 
And there you have it! Pretty simple and so delicious and moist! Let me know if anyone gives them a try.
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