Chocolate Cupcakes with Cookies & Cream Icing
Who doesn’t like cupcakes, cookies and chocolate? Combine all three and try these delicious cupcakes today!
Servings Prep Time
18Cupcakes 30minutes
Cook Time
20minutes
Servings Prep Time
18Cupcakes 30minutes
Cook Time
20minutes
Ingredients
Chocolate Cupcakes
Cookies and Cream Icing
Instructions
Chocolate Cupcakes
  1. Preheat oven to 160°C. Line 18 x 80ml muffin pans with paper cases.
  2. To make the Chocolate Cupcakes, combine the chocolate and water in a small saucepan over low heat. Cook, stirring for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
  3. With an electric beater, mix the softened butter and sugar together until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined. Sift in both of the flours and the cocoa powder. Fold into the mixture. Add the melted chocolate mixture and stir to combine.
  4. Spoon the mixture evenly among all 18 of the muffin cases. Bake in the preheated oven for 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.
Cookies and Cream Icing
  1. To make the Cookie’s & Cream icing, place the chocolate biscuits in a food processor and process until crumbs form, set aside.
  2. Use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well after each addition. Add the milk and beat to combine. Add the white chocolate and beat to combine. Add most of the chocolate biscuit crumbs, reserving some for decoration and fold into the mix.
  3. Spoon the butter cream into a piping bag fitted with a 2cm fluted nozzle. Pipe the icing onto each cupcake and top with extra crumbs.