Mini Cookies and Cream Cupcakes
Perfect little bite sized chocolate cupcakes topped with a cooked and cream buttercream.
Servings: 24 Cupcakes
Calories: 194kcal
Ingredients
Cupcakes;
- ½ Cup Butter, Softened (110g)
- 1 Cup Caster Sugar (200g)
- 2 Large Eggs
- ½ teaspoon Vanilla Extract
- ½ Cup Cocoa (47.5g)
- 1 Cup Boiling Water
- 1 and ⅓ Cups All Purpose Flour (165g)
- ½ teaspoon Baking Soda
- ½ tsp Baking Powder
Cookies and Cream Buttercream;
- 2 Cups Icing Sugar (240g)
- ½ Cup Butter, Softened (110g)
- 1 Cup Oreos Crumbs, Finely crushed (110g)
- 2 Tbsp. Milk (If Needed)
Instructions
Cupcakes;
- 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 ⅓ of the flour mixture to the butter mixture. Then add a ⅓ 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.
Cookies and Cream Buttercream;
- 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.
Video
Nutrition
Serving: 1Cupcake | Calories: 194kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 121mg | Potassium: 52mg | Fiber: 1g | Sugar: 20g | Vitamin A: 23IU | Calcium: 16mg | Iron: 1mg