Cookies and Cream Cheesecake Cupcakes
User Reviews
5
-
Prep Time
35 mins
-
Cook Time
20 mins
-
Total Time
55 mins
-
Servings
22 cupcakes
-
Calories
349 kcal
-
Course
Dessert
Cookies and Cream Cheesecake Cupcakes
Description
These cupcakes start with a chocolate cake batter made from flour, sugar, cocoa powder, baking soda, baking powder, salt, eggs, buttermilk, oil, vanilla extract, and hot water or coffee for depth. Baked in standard liners, they yield moist, tender cupcake bases. Once cooled, the cupcakes are topped with a cookies and cream frosting, which blends fine chocolate biscuit crumbs into a mixture of whipped cream and softened cream cheese, resulting in a light yet rich topping with crunchy cookie bits.
The chocolate fudge sauce is prepared separately by heating cream, brown sugar, honey, vanilla extract, and butter, then stirring in chopped dark chocolate until glossy and smooth. This sauce can be drizzled over the frosted cupcakes for an indulgent finish that intensifies chocolate flavor. The overall combination offers a texture contrast between the soft cake, creamy frosting with cookie pieces, and the dense fudge sauce.
These cupcakes are suitable for parties or special occasions, providing a layered dessert experience with familiar cookies and cream flavors. Proper mixing of ingredients and cooling before frosting are crucial for desired texture and presentation.
Ingredients
- 220 g plain flour
- 400 g sugar
- 85 g cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 1 cup buttermilk
- 125 ml vegetable oil
- 2 egg extra large
- 1 cup hot water or freshly brewed coffee if you prefer
- COOKIE frosting
- cream cheese frosting
- 2 cup whipping cream
- ⅔ cup granulated sugar
- 230 g cream cheese slightly softened, 8 oz
- 120 g chocolate biscuit
- CHOCOLATE FUDGE SAUCE:
- 125 ml cream
- ¼ cup brown sugar firmly packed
- 1 tbs honey
- 1 tsp vanilla extract
- 15 g butter
- 100 g dark chocolate chopped, 70% cocoa
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
