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Cookies and Cream Cheesecake Cupcakes
5 from 12 votes

Cookies and Cream Cheesecake Cupcakes

Cookies and Cream Cheesecake Cupcakes feature moist chocolate cocoa cupcakes baked in paper liners and topped with a whipped cheesecake frosting that incorporates processed chocolate biscuit crumbs. The cupcakes combine classic cake ingredients like cocoa and buttermilk with a rich, creamy frosting made from cream cheese and whipped cream, providing a smooth and slightly tangy contrast. A homemade chocolate fudge sauce adds extra richness and a glossy finish.

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

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

    Cup of Yum
  1. Preheat the oven to 175 Celsius (350 Fahrenheit) and line two 12 hole cupcake trays with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 22 cupcakes

Amount Per Serving

Calories 349

% 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.