Cookies and Cream Cupcakes

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.


Chocolate Cupcakes

  • 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


  1. 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.
  2. Melt the chocolate in the microwave in 30 second intervals until melted and smooth, leave to cool slightly.
  3. 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.
  4. Sift the plain (all-purpose) flour, baking powder, bicarbonate of soda (baking soda) and salt into a separate bowl and stir together.
  5. 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.
  6. Whisk the egg whites until stiff peaks form. Then, using a spatula, carefully fold the egg whites into the main bater until combined.
  7. Spoon the mixture equally into the muffin cases filling them about ⅔ full.
  8. 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.
  9. 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.
  10. Whisk the egg whites until stiff peaks form. On low speed, slowly and carefully pour the hot sugar mixture onto the egg whites.
  11. Increase the sped to medium-high and continue whipping until the mixture becomes thick, glossy, and coolish.
  12. Add the vanilla extract, if using, towards the end of the mixing process.
  13. 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.
  14. 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.

Adapted from The Primrose Bakery Book [US copy] [UK copy]

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