Cookies & Cream Cupcakes
Creamy and delicious Cookies & Cream cupcakes topped with mini cookies and chocolate drizzle.
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
Instructions
Chocolate Cupcakes
- Pre-heat the oven at 180°C.
- In a bowl whisk together the butter and sugar until light and fluffy. Then add in the eggs and vanilla extract and whisk.
- Sift in the cocoa powder, self-raising flour and baking powder and fold until just combined.
- 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
- Whisk together the butter and icing sugar until light an fluffy.
- Add in the cream and vanilla extract and whisk. Finally add in the crushed cookies and cream biscuits and whisk until combined.
Assemble
- Pipe the buttercream onto the cooled cupcakes, drizzle on some chocolate spread and top with a mini cookie. Enjoy!