This week's recipe of the week is Cookie Crumble Cupcakes. These are naughty. So naughty in fact, that you will have put on a pound just by looking at the picture! However I'm sure you will agree it's worth it, as what could be better than the combo of chocolate, biscuit and cake? Answers on a postcard please!
Each cupcake has a whole cookie incorporated into its base, and crushed cookie crumbs added to the butter cream icing. Aside from being a very welcome treat, they are very simple to make, and the crunchiness of the cookie sits really well with the creamy smoothness of the butter cream. Quality control (aka the husband) has also heartily approved this bake!
To make approximately 14 -16 (dependant on whether you use cupcake or muffin cases) of these cupcakes you will need:
Equipment - A cupcake tin, two mixing bowls, wooden spoon, and 16 cupcake cases (the brighter the better).
For the cupcakes
200g plain flour
240g caster sugar
40g cocoa powder
2 medium eggs
3 teaspoons of baking powder
2 teaspoons of vanilla extract
16 whole cookies white or milk chocolate, whichever you prefer (brand unimportant unless a cookie connoisseur)
- Firstly preheat your oven to 180c or gas mark 4 and allow to warm up for 10 minutes
- Line your cupcake tin with your cases and then add a whole cookie to the bottom of each cupcake case, resisting the urge to sample a cookie.
- Weigh out the flour, cocoa powder and baking powder and then sieve together into your mixing bowl. Stir the ingredients together.
- Take your other mixing bowl and to this add the butter and caster sugar. Cream together well and then stir in the vanilla extract.Beat the two eggs together gently and add to the mixture.
- Now add the flower, cocoa powder and baking powder mixture from your other bowl, slowly adding the milk and whisk well until the mixture is well combined.
Fill each cupcake case approximately two thirds full, and place the tray on the middle shelf of your oven for 15 - 18 minutes. As all ovens appear to have their own agendas for cooking, keep an eye on the cakes after 10-12 minutes to ensure you don't get a burnt bake. Try not to open the oven when doing this as this can affect the bake and, lets be honest, who wants a soggy bottom!
TIP: A good tip I have recently acquired is to invest in an oven thermometer.. You will be surprised
Once removed from the oven allow the cakes to cool and start to prepare the icing. You will need:
350g icing sugar
175g unsalted butter
1 to 2 tablespoons of milk
4 crushed cookies
1 teaspoon of vanilla extract
Crush the cookies by placing them in a plastic bag, and release any pent up anger by pounding them with a rolling pin, or your hands, and place to one side. Sieve the icing sugar into a mixing bowl, and add the butter and vanilla, then add the milk a little at a time. Now stir in the crushed cookies and mix well. You can spread the butter cream straight onto your cakes, or for a more professional finish, add the mixture to a piping bag with a star nozzle, and pipe a pretty little swirl on top of your cupcake cuties. You can decorate with half a cookie, or in any way that takes your fancy!
I hope you've enjoyed the recipe, and give it a go to wow your nearest and dearest. Plenty more recipes and reviews to come in the next few weeks, and next time, shock horror, a 'healthy' cake is on the horizon!
Keep on baking, Vicky (@vixeyann) xx