Go Back

Cookies & Cream Cupcakes

Creamy and delicious Cookies & Cream cupcakes topped with mini cookies and chocolate drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 1 hour
Servings: 12 Cupcakes
Course: baked good
Ingredients Method

Ingredients
  

Chocolate Cupcakes
  • 225 g Butter softened
  • 225 g Sugar
  • 4 Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 175 g Self-Raising Flour
  • 55 g Cocoa Powder
Oreo Buttercream
  • 125 g Butter softened
  • 250 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 20 ml Heavy Cream
  • 5 Cookies & Cream biscuits crushed
Toppings
  • 12 Mini Cookies & Cream biscuits
  • Nutella to drizzle

Method
 

Chocolate Cupcakes
  1. Pre-heat the oven at 180°C.
  2. In a bowl whisk together the butter and sugar until light and fluffy. Then add in the eggs and vanilla extract and whisk.
  3. Sift in the cocoa powder, self-raising flour and baking powder and fold until just combined.
  4. Fill 12 cupcake cases just over half way full and bake in the oven at 180°C for 20 mins. Check they are done with a toothpick inserted into the centre.
Cookies & Cream Buttercream
  1. Whisk together the butter and icing sugar until light an fluffy.
  2. Add in the cream and vanilla extract and whisk. Finally add in the crushed cookies and cream biscuits and whisk until combined.
Assemble
  1. Pipe the buttercream onto the cooled cupcakes, drizzle on some chocolate spread and top with a mini cookie. Enjoy!