Cookies and Cream Cupcakes

by Pat
(Johannesburg)

This recipe for Cookies and Cream Cupcakes is really easy. You can really just use any chocolate cupcake recipe and add the frosting recipe below.

I do, however, tend to follow this cupcake recipe:

Cupcakes:
3oz (90g) chocolate, finely chopped
1/3 cup cocoa
3/4 cup hot, strong coffee
3/4 cup all-purpose (plain) flour
3/4 cup sugar
1/2 tspn baking soda
6 tblspns vegetable oil
2 eggs
2 tspns white vinegar
1 tspn vanilla essence
15 Oreos

Preheat oven to 350F (180C).

Line cupcake tray with cupcake liners.

Twist Oreos in half and place the side with cream filling in the bottom of cupcake liners, making sure that the cream-side is facing up. (Reserve the extra cookies for later).

Place chocolate and cocoa in a medium bowl and pour over the hot coffee. Whisk until smooth and allow to cool to room temperature.

Whisk sifted flour, sugar and baking soda together and set aside.

Whisk oil, eggs, vanilla and vinegar into the cooked chocolate mixture and beat until smooth.

Add the dry ingredients and whisk until smooth.

Spoon mixture into cupcake tray.

Bake until cupcakes are firm to touch.

Cool in pan for 5 minutes and then transfer to wire rack

Frosting:
2 cups whipping cream
3 tblspns confectioners (icing) sugar
1/2 tspn vanilla essence
Reserved Oreos, finely crushed

Combine cream, sugar and vanilla in the bowl of an electric mixer and beat on medium until the whipped cream holds its shape.

Fold in the crookie crumbs

Pipe or spoon onto cupcakes and garnish with extra Oreo Cookies, if desire.

I quite like the Oreos crushed but still in small chunks, but they are too big to pipe onto cupcakes so I usually spread the frosting.