Posted in Cakes

Cookies & Cream Cupcakes

Oi Oiiiiiii it’s my first ever blog post! These nawti delights combine the best choccie cake with moreish cookie icing, made specially for my little pal Caitlin. They’re a bit messier than what I would normally like because I had a few crumby problems – more on that later.

So I started making the sponge and I opted for a devil’s food cake sort of thang because I am a cheeky devil myself after all. For those of you who are unfamiliar with this, devil’s food cake needs boiling water in the batter which makes it super MOIST (yummy).

You’ll end up with a v runny batter but do not fear!!! Just pour into the cases and pop them in the oven, whilst they’re bakeywaking I’ll fill you in on my kitchen goss…

KITCHEN GOSS – I know I know the only reason you came onto this blog was to hear me ramble about my life. Well here it is sis! Me, my mum and my sister have recently started watching Peaky Blinders – very very late to that partay I know. Christ on a bike I did not get the whole Tommy Shelby appeal until now. Safe to say I’ve googled his wife and I’m prepared to be a home-wrecker.

Anywayyyyy back to the baking, once your cakes are out they should look a bit like the pic above. If you use an icecream scoop to put your batter in the cases you’ll get a more even batch, but unfortunately my mum never buys ice cream never mind a scoop so we will move on.

Now we’ll get down to the crumby business. Pre-warning, you need to crush the oreos REALLY small. I learned the hard way and my piping bag got awful blocked with oreos – absolute nightmare. I ended up just spreading my icing on, but that’s just the way the cookie crumbles.

So enough chitter chatter, on with the recipe.

Ingredients

For the cake…

220 g sugar

140g flour plain

40g cocoa powder

¾ teaspoon baking powder

3/4 teaspoon bicarbonate of soda

1 egg

120ml whole milk

60ml of oil

120ml boiling water

For the icing…

250g icing sugar

50g butter

180g ( 1 tub) cream cheese

1 teaspoon Vanilla

150g Oreos

Method

  • Line that muffin tin and whack the oven on 170C
  • Mix together the sugar, flour, cocoa, baking powder and bicarbonate soda
  • Plop in the egg, milk and oil and beat for a minute
  • Carefully stir in the boiling water
  • Fill the cases 3/4 full with the thin batter and bake for 18-20 minutes.
  • cool completely before icing

  • whilst the lovelies are cooling we can make a start on the icing
  • Crush the oreos really small – I would recommend blending them
  • Combine the butter and cream cheese in a large bowl
  • Add in the icing sugar and cookie crumbs
  • Add a splash of vanilla
  • then decorate as you like! I used a half an oreo on each and some crumbs to decorate
  • I also added a bit of glitter because I’m a sparkly sensation

So that’s it! Happy happy baking. Please subscribe for more trash content x x x x x

Author:

Proud owner of The Soggy Bottom. Just a gal trying to have her cake and eat it.

One thought on “Cookies & Cream Cupcakes

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