Cookies and cream cupcakes

I mentioned a few posts back about baking a selection of cupcakes to give away. I have already detailed the raspberry champagne cupcakes and next up is the turn of the cookies and cream cupcake.

Everybody probably has their own interpretation of how exactly this cupcake should be assembled but this is the one I came up with on the day. A chocolate cupcake filled with bits of broken Oreo, and a vanilla buttercream, containing finely crushed Oreos, as the frosting. The whole thing was topped with half an Oreo.

The chocolate cupcake recipe that I used was the basic chocolate cupcake recipe from the hummingbird bakery. Of course if you have another favourite chocolate cupcake recipe use that instead! I only needed 6 cupcakes and found that 3 Oreos broken up into the batter mix was enough to give each cupcake plenty of texture.

Cookies and cream cupcakes

Makes 12

For the cakes:

100g plain flour

20g cocoa powder

140g caster sugar

1 1/2 tsp baking powder

a pinch of salt

40g soft unsalted butter

120ml whole milk (I used semi skimmed and all was fine)

1 egg

1/4 tsp vanilla paste

6 Oreos broken up

For the frosting:

80g butter

250g icing sugar

3 tbsp milk

1 tsp vanilla paste

3-4 Oreos, very finely crushed

6 Oreos cut in half

Preheat the oven to 170⁰C/Fan 150^oC and line a 12 hole cupcake tin with paper cases.

Put the flour, sugar, cocoa powder, baking powder, salt and butter in a large bowl and beat on a slow speed, with either an electric hand mixer or free standing mixer, until well combined and a sandy consistency.

Whisk the egg, milk and vanilla extract together in a jug and add half to the dry mixture.

Beat slowly to combine and then a little quicker to beat out any lumps. Add the remaining liquid mixture and beat slowly to combine. Do not over-mix. Finally fold in most the broken up Oreos reserving a few pieces. 

Divide the mixture between the cases, each one 2/3 full, sprinkle the top of each one with a few pieces of the reserved broken up Oreos. Bake the cupcakes for 20-25 minutes in the preheated oven until they spring back to the touch. Note the mixture will be very slack, do not panic this is how it should be.

Remove from oven and allow them to cool on a wire rack before frosting.

To make the frosting beat the butter, icing sugar and vanilla together, at first the mixture will look a sandy consistency, but be patient, it will eventually come together. Add the milk a table spoon at a time, and continue to beat for 3-5 minutes until very light and fluffy. Finally slowly beat in your fine crushed Oreos until combined.

Using a piping bag or a palette knife frost the cupcakes and top them with half an Oreo.