Cookies & Cream Cupcakes With a Twist! – All the features of regular cookies and cream cupcakes – rich chocolate cupcakes smothered with creamy frosting, topped off with digestive biscuit (graham cracker) crumbs – but made with chocolate covered graham crackers instead of Oreos!
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Cookies and Cream Cupcakes with a Twist!
First and foremost… HAPPY NEW YEAR!
I hope you all had a good Christmas and a New Year?
I did. And not one drop of alcohol touched my lips the entire festive period too! But wow, isn’t it exhausting? I think I’m still in shock after all the festivities.
I overindulged on Christmas day too, of course! 🙂
I feel so out of touch with blogging. Seriously, it feels like I’ve been away for months, not weeks… Craziness.
Just trying to get back into the swing of things here. Does anyone else feel like that too? Seriously, I feel like I’ve been away from the computer for evaaahhh! Despite popping on several times for a few minutes each day. 😆
And the amount of sugar I’ve consumed over the festive period is crazy, too. I’ve been in a sugar coma for the past week! But now I’m back, and I’m sharing more sugar! 😆
If you thought I’d be bored of sugar by now, you’d be wrong! Ha.
I wanted to create something classic, but with a bit of a twist. So these Cookies and Cream Cupcakes were created with a chocolate twist! 😉
When you think ‘Cookies and Cream Cupcakes’, you think Oreo crumbs, right?
The twist is that these cookies and cream cupcakes are made with chocolate covered digestive biscuit (graham crackers) crumbs instead of Oreos.
These Cookies and Cream Cupcakes with a twist have all the features of a regular cookies and cream cupcake (rich chocolate cupcakes smothered in a creamy homemade marshmallow fluff frosting, topped off with cookie crumbs), but with added chocolate coated cookies!
The frosting in these cookies and cream cupcakes tastes exactly like marshmallow fluff.
Cookies & Cream Cupcakes
Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 16 cupcakes
Cookies and Cream Cupcakes with a twist. Decedent yet light and fluffy dark chocolate cupcakes smothered in homemade marshmallow fluff frosting.
- 115g dark chocolate, chopped
- 85g unsalted butter, softened
- 175g soft brown sugar
- 2 large eggs, separated
- 185g plain (all-purpose) flour
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda (baking soda)
- pinch of salt
- 250ml milk, room temperature
- 1 tsp vanilla extract
Homemade Marshmallow Fluff Frosting
- 120g granulated sugar
- 80g golden syrup (or corn syrup)
- 1½ tbsp water
- 2 large egg whites
- ½ tsp vanilla extract
- cookies, broken or crushed to decorate - see notes
- To Make the chocolate cupcakes, preheat the oven to 190°C/375°F/Gas Mark 5. Line 2x 12 muffin trays with 16 muffin cases.
- Melt the chocolate in the microwave in 30 second intervals until melted and smooth, leave to cool slightly.
- Cream the butter and sugar together until pale and smooth. Slowly add the egg yolks and beat well. Next, add the melted chocolate and beat well again.
- Sift the plain (all-purpose) flour, baking powder, bicarbonate of soda (baking soda) and salt into a separate bowl and stir together.
- In a jug, measure the milk and stir in the vanilla extract. Gradually add alternate amounts of the flour mixture and the milk to the chocolate, butter and sugar mixture, beating well after each addition.
- Whisk the egg whites until stiff peaks form. Then, using a spatula, carefully fold the egg whites into the main bater until combined.
- Spoon the mixture equally into the muffin cases filling them about ⅔ full.
- Bake for 20-25 minutes. Allow the cupcakes to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
- To Make the homemade marshmallow fluff frosting, place the sugar, golden syrup (or corn syrup) and water into a saucepan and cook on a high heat until the mixture reaches the soft-ball stage – about 2-4 minutes on high heat, when the bubbles almost start to stick together.
- Whisk the egg whites until stiff peaks form. On low speed, slowly and carefully pour the hot sugar mixture onto the egg whites.
- Increase the sped to medium-high and continue whipping until the mixture becomes thick, glossy, and coolish.
- Add the vanilla extract, if using, towards the end of the mixing process.
- Using an off-set spatula, spread the frosting onto the cupcakes working quickly as the frosting is easiest to work with when still slightly warm.
- Decorate with any cookies of your choice.
For the cookies, feel free to use whatever takes your fancy. I used chocolate coated digestive biscuits which are like graham crackers.
You could switch these cookies and cream cupcakes into S’mores cupcakes simply by coring the chocolate cupcakes and adding Nutella to the centre of the cupcakes. And torch the marshmallow frosting a little.
Top 10 posts of 2012!
Thank you so much for visiting and commenting, it means the world to me. Here’s some of your favourite posts from 2012.