Hey there, welcome to our recipe blog site. Here you can get an overview on how to make very delicious COOKIES AND CREAM CUPCAKES recipes. The production process is really easy, you just need to adhere to the approaches that we have composed on this web page. The adhering to are the stages of just how to prepare COOKIES AND CREAM CUPCAKES. Please comply with the instructions well.
First, I wanted the perfect chocolate cupcakes. Check! I’ve made this one for a few occasions so it totally fit the bill. It’s a delicate cupcake, moist and definitely for the chocolate lover. This is definitely my favourite chocolate cupcake to make. It has everything.
Next was to create the creamiest buttercream topping I could muster up. Light, delicate and yes – creamy. Did I mention how creamy it is? This buttercream is an interesting recipe using a heated, thickened mixture of milk and flour but, trust me, I mean really! Trust me. It’s amaaaaaazing. It’s call Ermine Frosting and I’ve used it on these Chocolate Raspberry Cupcakes too.
Nearly there. Now, how can I incorporate the cookies without unceremoniously sticking a cookie out of the top of my perfectly poised creamy frosting? Cookie base, that’s how. I use crumbled up cookies, butter and chocolate to create a crunchy biscuit base.
Ingredients
- Base
- 115 g chocolate cookies
- 60 g melted butter
Cupcakes
- 125 g (1/2 cup + 2 teaspoons) unsalted butter, softened
- 3/4 cup (150g) caster sugar
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 95 g (3/4 cup) plain (AP) flour
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (125ml) buttermilk, room temp
Frosting
- 1 cup (20ml) whole milk
- 1/4 cup (35g) plain (AP) flour
- 1 tablespoon vanilla extract (notes)
- 230 g (1 cup / 2 sticks) unsalted butter, softened
- 1 cup (200g) sugar
- Pinch of salt
Instructions
- Line a muffin tin with cupcake cases. Heat your oven to 175C (350F).
- To make the cookie bases. Blitz the cookies to a fine crumb. Mix the cookies with the melted butter. Spoon about 1 tablespoon of the mixture into each cupcake case and press with your fingers to cover the base of each one. Place in the oven for 10 minutes.
- While the cookie bases are cooking, put the butter and sugar into a bowl and beat until light and fluffy. Add the eggs, one at a time, beating well after each. You may need to scrape down the sides of the bowl a few times. Add the vanilla and beat through.
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