Cookies and Cream Cupcakes
Ingredients
Cupcakes
- 3 ounces bittersweet chocolate, finely chopped
- 1/3 cup unsweetened cocoa powder
- ¾ cup hot water
- ¾ cup bread flour
- ¾ cup sugar
- ½ teaspoon table salt
- ½ teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 2 cream-filled chocolate cookies per cupcake
Frosting
- 1 cup (2 sticks) unsalted butter (room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup milk
- ½ cup crushed chocolate cream cookies
Step by Step Instructions
Step 1
Pre-heat your oven to 350 degrees. Line two cupcake pans with paper liners. In a large bowl, combine chopped bittersweet chocolate, cocoa powder, and 3/4 cup hot water. Whisk until the mixture is smooth and the chocolate has melted. Chill mixture in the refrigerator for about 20 minutes.
Step 2
In a large bowl combine flour, sugar, salt, and baking soda.
Step 3
When the chocolate mixture has fully cooled, whisk in 6 tablespoons vegetable oil, 2 large eggs, 2 teaspoons vinegar, and 2 teaspoons vanilla extract.
Step 4
Combine the dry ingredients with the wet and whisk until all of the ingredients are incorporated together.
Step 5
Place a cookie on the bottom of each cupcake liner. Pour batter over each cookie and fill each cupcake liner about 3/4 of the way full. You should get about 18 cupcakes. Bake for 17-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool on a wire rack.
Step 6 – Prepare Frosting
- Cream butter until smooth. At low speed mix in half of powdered sugar. Add remaining powdered sugar, milk, vanilla on low speed until well combined. Now cream mixture at a high speed until light and fluffy. Mix 1 cup cookie crumbs to mixture and beat at low speed.
- Pipe or spread icing on cupcakes. Top with cookie.