Cookies and Cream Cupcakes

Step 1

Preheat the oven to 350°F. Grease the cupcake pan or place cupcake liners in the tray.

Step 2

Mix together the flour, cocoa powder, baking soda, and salt.

 Step 3

In a separate bowl, cream together the butter, brown and granulated sugar until light and fluffy.

Pro Tip: The key to having fluffy cupcakes is this step – you really want to cream the butter and sugar together until you see it gain a bit of volume in the bowl and it’s a light brown colour.

Step 4

Add in the vanilla and beat until well incorporated. Add in the eggs, one at a time, making sure the first is well incorporated before adding the second.

Step 5

Alternate adding in the flour mixture and the milk. Do not over mix the batter.

Pro Tip: I make my own buttermilk by adding a tablespoon of lemon juice to 3/4 cup regular milk at least 30 seconds before using it.

Step 6

Fill the cupcake pan almost to the top, or about 0.5cm from the top edge of the pan – larger cupcakes are easier to frost and decorate! Bake 12-15 minutes, until a toothpick inserted comes out clean. Let cool completely before removing from pan, inserting the filling and frosting.

Pro Tip: The exact time will depend on your oven. It’s better to start with less time and check frequently afterwards, adding a minute or two as necessary than to put too much time at the beginning and burn the cupcakes.

Step 7

To make the filling, start by beating the cream cheese until it is smooth and uniform (and not a block).

Pro Tip: Ideally, an electric mixer is used for the filling. Stop the mixer periodically to clean the blades and scoop the bottom of the bowl with a spatula. This will ensure the cream cheese is evenly mixed and does not stick to the sides of the bowl.

Step 8

Slowly add the icing sugar, a few tablespoons at a time, and continue to beat with the cream cheese. Once you’ve added about half of the icing sugar, add the vanilla and milk before adding the rest of the icing sugar.

Step 9

Once the filling is evenly mixed, smooth with no grains or lumps visible, remove it from the electric mixer. You will now need to hollow out the cupcakes before adding the filling to them.

Step 10

Hollow out a small section in the middle of the cupcakes. The tool I use is the perfect size for this – a circle between 1cm and 1.5cm in diameter. This is the ideal size to hollow out.

Pro Tip: The hollowed-out batter that you remove is a good way to taste-test your batter. You can also give these little bits to any curious onlookers or helpers (children and adults alike)!

Step 11

Use a small spoon to insert the filling into the hollowed-out areas you just created in the cupcakes – the more, the better! You want to fill these up as much as possible.

Pro Tip: You don’t have to be super neat when adding the filling, since you’re going to be frosting the cupcakes and any mess will be hidden beneath the buttercream!

Step 12

To make the buttercream, start by beating the butter for at least 10 minutes.

Pro Tip: Ideally, an electric mixer is used for the buttercream. Stop the mixer periodically to clean the blades and scoop the bottom of the bowl with a spatula. This will ensure the butter is evenly mixed and does not stick to the sides of the bowl.

Step 13

When the butter is nice and light, alternate adding the icing sugar and the milk. Once these have been fully incorporated, add the cookie crumbs. Continue beating until the buttercream comes together and is light and fluffy, but a little stiff (remember that you need to pipe it onto the cupcake).

Step 14

Add the buttercream to a piping bag and pipe on top of the cupcakes. Garnish with a mini Oreo cookie. Enjoy your beautiful creations!

Pro Tip: If you don’t have a piping bag, you can always use a plastic bag and cut a small portion of the corner off. This will mimic a piping bag.