Cookies & Cream Cupcakes

8 May

Like me, you’ve probably seen millions of variations of these babies floating around the internet, and I figured it was high time that I jumped on the bandwagon. Mine are a variation of the ones by the lovely Return of the Yummy and Bakerella, and I’d really just been waiting for an excuse – and what better excuse is there than a picnic on a long weekend? Yesterday was the May Day public holiday in the UK, which means we had a three day weekend! I could get used to this…

Cookies and cream has always been one of my favourite ice cream flavours, so the idea of turning it into a cupcake was too intriguing for me to pass up. You can use any chocolate cupcake recipe that you like – I used my go-to recipe, which I’ll link you to further down. Otherwise, the sky’s the limit!

These really are some of the most amazing, tastiest cupcakes I’ve ever made. The Oreos on the base give each chocolate cupcake a rich, biscuity crunch, and when topped with a  creamy vanilla frosting laced with Oreo pieces, the cookies and cream dream is complete. Just pour yourself a glass of milk and enjoy. I mean, what’s a long weekend without a little indulgence?

COOKIES & CREAM CUPCAKES

Your favourite chocolate cupcake recipe – I used this one, but I halved it as I only wanted 12 cupcakes instead of 24!

2 x packets Oreo cookies

1. Follow the recipe and make your chosen chocolate cupcake mixture.

2. Line a 12 hole cupcake/muffin tray with cupcake papers and place an Oreo cookie into the bottom of each paper.

3. Carefully spoon your cupcake mixture over the top of the Oreos in the cupcake papers, filling to 2/3 full.

4. Bake for the specified time in the oven, until cupcakes are cooked. Remove from the oven and allow to cool completely.

COOKIES AND CREAM FROSTING

200g butter, softened and cubed

1/2 cup milk

1 tablespoon vanilla extract

8 cups icing sugar, sifted

10 Oreo cookies, crushed/chopped

Extra Oreos, for decorating

1. Beat the cubed butter on high speed for 5 minutes until light and creamy.

2. Add the milk, vanilla and half of the sifted icing sugar and beat for 3 – 4 minutes, until light and fluffy.

3. Add the remaining icing sugar and beat again for 3 – 4 minutes, until light, fluffy and a spreadable consistency.

4. Add the chopped/crushed Oreo cookies and beat on low speed for 1 minute to thoroughly combine.

5. Pipe or spread the frosting onto your cupcakes and decorate however you like; I finished mine off with Oreo cookies that I’d cut in half.

Enjoy! xx

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6 Responses to “Cookies & Cream Cupcakes”

  1. tarryn May 9, 2012 at 5:29 am #

    yeah they look amazing! do you deliver overseas?!!

  2. Nikki May 9, 2012 at 2:33 pm #

    They look fabulous! What type/number tip did you use to pipe the frosting?

  3. Sandy May 10, 2012 at 2:58 am #

    I know I can’t eat this – I’m diabetic. I’ve thought about it and even a scaled down version would have more carbs than I’d want to give over for one food item. But this looks sooooo very good I’m glad that somebody, somewhere, is having the time of their life with these! Thanks for sharing.

    • Jess - cloudberrydreams May 12, 2012 at 10:05 am #

      Awww, thank you! I really need to learn more about diabetes so that I can eventually incorporate some diabetic-friendly recipes into the blog…!

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