Cookies & Cream Cupcake Recipe
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Category
Cupcakes
Servings
26-30
Prep Time
24 minutes
Cook Time
17-21 minutes
A popular drool-worthy flavour, you’ll be surprised how easy they are to decorate but look like you spent hours perfecting the technique. Just add some artistic strokes of drizzled dark chocolate and a delicious half cookie wedged on top, everyone will be fighting over seconds.
Using our Vanilla Vanilla base recipe, we have
slightly modified the original recipe by adding
more milk. This balances the moisture in the
cupcake, as the crushed cookies dry out the
base. Crush the cookies with a food processor
or pop them in a zip-lock bag and smash them
with a rolling pin (the latter is more fun).
NOTES
Makes 26-30 cupcakes
163°C fan-forced (FF) (low fan setting)
173°C no fan
Author:Thin Neu
Ingredients
-
Butter - 250g
-
Soft Icing Sugar Mixture - 6-8 cups
-
Milk - ½ cup
-
Vanilla Extract - 2 tsp
-
Salt - pinch
-
Cake Flour - 235g
-
Plain Flour - 235g
-
Caster Sugar - 320g
-
Baking Powder - 30g
-
Salt - 1+ ½ tsp
-
Butter - 225g
-
Eggs - 240g
-
Milk - 1 cup + 2 tbsp
-
Vanilla Extract - 1tsp
-
Cookies (to crush) 12
-
Cookies (to decorate)
Fluffy Vanilla Buttercream Frosting
Cookies & Cream Cupcake
Directions
Fluffy Vanilla Buttercream Frosting
Using paddle attachment on your stand mixer or using a hand mixer, beat butter until pale white and creamy (approximately 3-5 minutes).
Meanwhile, sift soft icing sugar mixture into another bowl.
Add 5 cups of sifted icing sugar, turn the mixer on low and gradually increase to med-high speed.
Add salt, vanilla extract and milk. Beat until combined.
Continue to add icing sugar 1/2 cup at a time until desired consistency and sweetness is reached. Scrape down the sides of the bowl to ensure thorough mixing and no lumps form.
Beat for another 2 minutes. Frosting will be very pale, light and fluffy.
Add a few drops of food colouring of your choice if desired, beat until thoroughly combined.
Cookies & Cream Cupcake
Preheat oven. Line your cupcake pans with cupcake papers
Weigh and sift all dry ingredients except the cookies directly into one mixing bowl.
Measure all wet ingredients and ensure that they are all at room temperature.
Using the paddle attachment on the mixer, place the bowl with the dry ingredients on the mixer.
Turn mixer speed on low and add butter, one chunk (2cm cubes) at a time until incorporated.
With the mixer speed still on low, add one egg yolk at a time
Stop the mixer. Add vanilla extract to the milk. Resume mixer on low speed and add the milk slowly until incorporated.
Scrape down the sides of the bowl and paddle. Resume mixing on medium-high speed for 30 seconds.
Ensure batter is smooth, if necessary scrape down the bowl and beat extra 10 seconds.
Fill cupcake papers 2/3 full.
Bake for 17-21 minutes, until cake skewer comes out clean.
Frosting Preparation
Stir through the rest of the crushed sandwich cookies into the batch of Fluffy Vanilla Buttercream Frosting.
Cupcake Construction
Using a round nozzle in a piping bag, fill with cookies and cream frosting. Pipe one dome of frosting in the centre of the cupcake and then another dome directly on top
Place half a cookie on the side and drizzle with melted dark chocolate.
