Cookies & Cream Cupcakes by Gourmet Cupcake Company
For the cupcakes:
1. Preheat oven to 170°C.
2. Put the chocolate in a pan with the milk and half of the sugar and gently bring to the boil whilst stirring.
3. Add the rest of the sugar and the Lurpak butter to a mixer (or use a hand blender with beater attachments) and mix at a high speed until paler and fluffy.
4. Add the eggs gradually and mix after each addition.
5. Sift the remaining dry ingredients together and add gradually, mixing on a slow speed until incorporated.
6. Pour in the hot melted chocolate and continue to mix on a slow speed.
7. Divide evenly between paper cupcake cases and bake for around 20 minutes or until the tops of the cakes are springy to the touch.
For the icing:
1. Place the butter in a bowl and gradually beat in the icing sugar.
2. When all the icing sugar is incorporated beat on a high speed until light and fluffy.
3. Add the cream cheese and vanilla and beat again.
4. Pipe the icing onto the cupcakes or smooth over with a palette knife.
5. Sprinkle crushed Oreo Cookies over the icing.
Ingredients
- For the cupcakes:
- 50g dark chocolate
- 50ml milk
- 75g plain flour
- 110g brown sugar
- 40g Lurpak Unsalted Butter
- 1 egg beaten
- ¼ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 1 tablespoon cocoa powder
- For the icing:
- 125g Lurpak Unsalted Butter, softened at room temperature
- 300g icing sugar
- 50g cream cheese
- ½ tsp of good quality vanilla extract
- A few Oreo Cookies, crushed and crumbled
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kerrie - 17/10/2010 - 7:10pm
OMG , they look gur-gus!! :P
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Kerry Louise - 17/10/2010 - 4:32pm
The ingredients lists 1 egg beaten however the recipe states "add the eggs gradually and mix after each addition". Should there be one egg or more?
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nick carter - 09/10/2010 - 10:44am
An absolute winner, good balance of rich sponge and the topping compliments this perfectly. Good recipe for any charity fund event !!
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Lisa - 19/09/2010 - 8:06pm
There was information missing from this recipe: - how many should this recipe make? - what size cases to use? - how much to put into each case I have tried them and since there wasn't any guidance I used muffin cases and filled them to 2/3 (which is what I normally do for cupcakes). As a result I only got 6 cakes, but they were very full and overflowing when baked. I would suggest try filling each case halfway. As it was I had lots of icing left over, since I only had 6 cakes to cover. They were still yummy though, and I will make them again - it would just be nice not to have so much trial & error....
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Jenny Charman - 19/09/2010 - 7:52am
They look very yummy, i shall have to make them for my family they will love them!!!
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Hilary Rose - 14/09/2010 - 10:37pm
These cup cakes look good enough to eat! I might just have to bake a few for my granddaughter's upcomming wedding. Yummy!
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ann hilton - 14/09/2010 - 6:35pm
just cannot wait to try them
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Richard Renouf - 13/09/2010 - 9:17pm
At what point do you mix in the heated mixture, and should this be when it is hot or cooled?
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sailorbob - 13/09/2010 - 6:03pm
as usual there is no mention of microwave cooking which saves a lot on electricity bill . ok so a cake has a white top . so what. I cook a sponge cake in 3.5 minutes with no time spent preheating oven
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