Mini Cookies and Cream Cupcakes are perfect little bite sized chocolate cupcakes topped with a cooked and cream buttercream.
How cute are these? I’m a little obsessed with how cute and wittle they are!
You may have seen my post and recipe for Mini Chocolate Cupcakes before. They were the inspiration for these little guys. The cupcake batter is the same as my chocolate cupcakes with chocolate frosting recipe. It is my all time favourite cupcakes recipe so becomes the base for all my chocolate cupcake creations.
Cookies and cream buttercream is extremely easy to make. We have the base of any good buttercream: butter, icing sugar, milk and vanilla extract and then we add crushed Oreos. Filling and all.
It’s important to crush your Oreos really finely for piping. The finer you get them, the easier it is to pipe the buttercream without it blocking up. I still chose to just use a piping bag with no tip so I guaranteed there be no blockages.
Cookies and cream pairs perfectly with chocolate cupcake sand is probably one of, if not, my favourite buttercream! Seriously. So good!
The great thing about mini desserts and mini cupcakes is how versatile they are. Party? Perfect dessert. High tea? Cute addition. Trying to be healthy? Small portion. They fit almost every occasion. Versatile.
I hope you like today’s recipe! Remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for more fun videos.
Perfect little bite sized chocolate cupcakes topped with a cooked and cream buttercream.
- 110 g Butter, Softened (1/2 Cup)
- 1 Cup Caster Sugar
- 2 Large Eggs
- 1/2 tsp Vanilla Extract
- 1/2 Cup Cocoa
- 1 Cup Boiling Water
- 1 and 1/3 Cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 250 g Icing Sugar
- 110 g Butter, Softened
- 1 Cup Oreos Crumbs, Finely crushed Finely Crushed
- 2 Tbsp. Milk (If Needed)
Preheat oven to 180°C (350°F) and line a 24 piece mini muffin tray.
Mix the cocoa and boiling water together until the cocoa has dissolved. Place in the fridge to cool.
Cream the butter and sugar together.
Add eggs one at a time, beating well after each addition.
Mix the flour, baking soda and baking powder together.
With the mixer on, add a 1/3 of the flour mixture to the butter mixture. Then add a 1/3 of the cocoa mixture. Continue alternating between the two, always beginning and ending with flour mixture. Stir in the vanilla extract.
Spoon the mixture evenly between the muffin cases and place in the oven for 10-15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
Place them on a tray to cool completely.
Beat the softened butter until creamy.
Slowly add the icing sugar as the beaters are going. If the mixture is too stiff add a bit more milk until it is the right consistency.
Add in the finely crushed Oreos and beat.
Pipe onto your cupcakes however you wish.