Cookies and Cream Cheesecake Cupcakes

Name: Cookies and Cream Cheesecake Cupcakes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 22 cupcakes
Ingredients: 220 g of plain flour; 400 g of sugar; 85 g of cocoa powder; 2 tsp of baking soda; 1 tsp of baking powder; 1 tsp of salt; 1 tsp of vanilla extract; 1 cup of Buttermilk; 125 ml vegetable oil; 2 extra large eggs; 1 cup of hot water; COOKIES & CREAM CHEESECAKE FROSTING:; 2 cup whipping cream; ⅔ cup granulated sugar; 230 g cream cheese; 120 g of chocolate biscuits; CHOCOLATE FUDGE SAUCE:; 125 ml cream; ¼ cup firmly packed brown sugar; 1 tbs honey; 1 tsp vanilla extract; 15 g butter; 100 g 70% cocoa chocolate

User Reviews

5.0

12 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
55 mins
Servings
22 cupcakes
Calories
349 kcal
Course
Dessert

Cookies and Cream Cheesecake Cupcakes

Omar Parker

Report

Chocolate Cake recipe adapted from Ina Garten's Beatty's Chocolate Cake, Cheesecake frosting recipe adapted from Sprinkle Bakes, Chocolate Fudge Sauce adapted from Taste.com.au. Makes approximately 22 cupcakes

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

220 g of plain flour
400 g of sugar
85 g of cocoa powder
2 tsp of baking soda
1 tsp of baking powder
1 tsp of salt
1 tsp of vanilla extract
1 cup of Buttermilk
125 ml vegetable oil
2 extra large eggs
1 cup of hot water or freshly brewed coffee if you prefer
COOKIES & CREAM CHEESECAKE FROSTING:
2 cup whipping cream
⅔ cup granulated sugar
230 g cream cheese slightly softened, 8 oz
120 g of chocolate biscuits
CHOCOLATE FUDGE SAUCE:
125 ml cream
¼ cup firmly packed brown sugar
1 tbs honey
1 tsp vanilla extract
15 g butter
100 g 70% cocoa chocolate chopped

Add to Shopping List

Instructions

Preheat the oven to 175 Celsius (350 Fahrenheit) and line two 12 hole cupcake trays with paper liners.
Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In a large jug add the buttermilk, oil, eggs, and vanilla and whisk to combine. Turn the mixer on to it's slowest speed and gradually add to the dry ingredients. Then add the hot water and mix until just to combined.
Pour the batter into the prepared liners and bake for 15 minutes or until a cake tester comes out clean. Cool the cupcakes in the pans for 20 minutes, then place onto a cooling rack and cool completely before frosting.
To make the cookies and cream cheesecake frosting add the chocolate biscuits to a food processor and process to create relatively fine crumbs. Keep in mind that the cheesecake mixture will be piped so make sure there are no large chunks, if so remove. Place the cream into a large bowl of an electric mixer and beat using a paddle attachment on high speed whilst gradually adding half the sugar. Beat until soft peaks form before switching the mixer off and adding the cream cheese. Beat again while gradually adding the rest of the sugar until stiff peaks form. Add the crushed biscuits and fold through. Place in the refrigerator while you make the chocolate fudge sauce.
To make the fudge sauce combine the cream, brown sugar, honey and butter in a saucepan over a medium heat. Bring to a boil and reduce to low and simmer for 5 minutes. Remove from the heat and add the chocolate and vanilla extract and whisk until smooth.
Fit a piping bag with a star shaped tip and fill with the cookies and cream cheesecake frosting. Pipe onto the cooled cupcakes before drizzling with the chocolate fudge sauce. Refrigerate until ready to serve and refrigerate any remaining cupcakes in a sealed container for 3 days.

Nutrition Information

Show Details

Calories 349kcal (17%) Carbohydrates 39g (13%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 14g (70%) Cholesterol 66mg (22%) Sodium 289mg (12%) Potassium 216mg (6%) Fiber 3g (12%) Sugar 26g (52%) Vitamin A 600IU (12%) Vitamin C 0.2mg (0%) Calcium 65mg (7%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 22cupcakes

Amount Per Serving

Calories 349 kcal

% Daily Value*

Calories	349kcal	17%
Carbohydrates	39g	13%
Protein	4g	8%
Fat	21g	32%
Saturated Fat	14g	70%
Cholesterol	66mg	22%
Sodium	289mg	12%
Potassium	216mg	5%
Fiber	3g	12%
Sugar	26g	52%
Vitamin A	600IU	12%
Vitamin C	0.2mg	0%
Calcium	65mg	7%
Iron	1.8mg	10%