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.

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.


  • 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


  1. Line a muffin tin with cupcake cases. Heat your oven to 175C (350F).
  2. 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.
  3. 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.
  4. .............................................

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