Cookies & Cream Cupcakes
430g all-purpose flour
3 teaspoons baking powder
265g granulated sugar
1/2 teaspoon salt
375ml of milk
125ml vegetable oil
2 tbsp yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
1 batch of my fluffy Buttercream frosting (link below)
2 cups of finely crushed up Oreo cookies
16 - 20 Oreo cookies
A splash of milk
A batch of my chocolate sauce
1 batch fluffy buttercream frosting
1/ Preheat oven to 160C
2/ In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes.
3/ Next combine all of the wet ingredients (except the butter) in a large jug and whisk well.
4/ Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds. Add 1 cup of Oreo cookies to your batter and gently fold in, making sure it’s mixed in well.
5/ Line a cupcake pan with cupcake papers and fill each paper 3/4 of the way. Bake for 30 min or until a toothpick inserted comes out clean.
6/ Allow to cool completely before frosting.
7/ While your cupcakes are baking add 1 cup of crushed Oreo cookies to your fluffy buttercream frosting and mix well.
8/ Frost your cupcakes, drizzle on some chocolate sauce and pop your Oreo cookie on top.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.