Cookies and Cream Cupcakes

Today is Teddy Bear Day and if mine could talk (and eat for that matter) I know he would approve of todays recipe from the fantastic Bakerella site…

350g plain flour
50g natural unsweetened cocoa
275g caster sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
120ml vegetable oil
1 teaspoon vanilla extract
180ml milk
180ml hot water
24 Oreos, plus more for crumbs

225g butter
450g icing sugar
1 teaspoon vanilla extract
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

  1. Preheat oven to 108C/Gas Mark 4.
  2. Line tray with 12 cupcake cases.
  3. Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
  4. Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
  5. Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
  6. Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
  7. Bake for 16-18 minutes.

For the frosting:

  1. Beat the butter in a mixer until smooth.
  2. Add vanilla and mix until combined.
  3. Add the icing sugar in three additions, scraping down the sides after each addition.
  4. Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
  5. Add the cookie crumbs and mix until completely combined.
  6. Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
  7. Insert a cookie on top of each cupcake.
  8. You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

Note: If you choose to pile the frosting on high like the picture below, you should double this recipe to make sure you have enough.

Recipe online at:


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