Laura
Arnold
Lara M
Sara Dobson
CibbuanoCookies and Cream Cupcakes
May 31st 2007 22:54
Cookies and Cream Cupcakes
Oh MY Goodness! These cupcakes have got to be one of THE BEST cupcakes I have ever eaten in my WHOLE ENTIRE LIFE! They are a serious must-try! Not only do they have cookies and cream throughout the cupcake, but they also have cookies and cream icing! And it is SO delicious! For example, if I was sad one day, these cupcakes would definitely cheer me up- that’s how good they are! I love how it combines the goodness of cookies and cream with cupcakes, at just the right balance! Not too sweet and not too crunchy, its just right!
I used Oreo® cookies in my recipe and whilst you may be tempted to “twist, dunk and bite” whilst cooking, resist the urge, as you really need to save quite a few cookies for this recipe. You can store the cupcakes without icing for up to 3 days or freeze them for up to 3 months! However, I don’t think you’ll be left with many to store, once the word gets out!
Ingredients:
Cupcakes: 225g unsalted butter softened, 225g caster sugar, 225g self-raising flour. 1 tsp baking powder, 4 eggs, 1 tsp vanilla essence, 12 crushed cream-filled chocolate cookies (such as Oreo®)
Icing: 375g icing sugar sieved, 225g unsalted butter softened, pinch of salt, 10 chopped cream-filled chocolate cookies (such as Oreo®)
Steps: Preheat the oven to 175 degrees Celsius. Place 18 foil/paper patty cases into muffin tins. To make the cupcakes: combine the butter and sugar and beat together using an electric beater until pale and creamy. Add the flour, baking powder, eggs and vanilla essence, then beat to combine until smooth and pale (approximately 2-3 minutes). Then stir in the crushed cookies using a wooden spoon.
Spoon the batter into the patty cases and bake for 18-20 minutes. Remove the muffin trays from the oven and cool for 5 minutes, then remove the cupcakes from the trays and cool on a wire rack.
To make the icing: beat the icing sugar and butter and salt using an electric beater until smooth. Mix in the chopped cookies using a metal spoon (do not over-mix) then spread the icing onto the cooled cupcakes. Sprinkle with additional chopped cookies if desired.
Makes 18
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