Cookies & Cream Cupcakes

Share to Facebook Share to Twitter Share to Google Share to Pinterest
Combining two American classics - cupcakes and cookies
Preparation time20 minutes
Cooking time15 minutes
ServesMakes 12


  • 1 ½ cups self-raising flour
  • ½ cup caster sugar
  • ½ cup milk
  • 2 x 59g eggs, lightly beaten
  • 100g unsalted butter, melted, cooled
  • ½ teaspoon vanilla extract
  • 5 cream filled chocolate biscuits, finely chopped
  • For the icing:
  • 125g butter, softened
  • 1 ½ cup icing sugar mixture
  • 1 tablespoon milk
  • 3 cream filled chocolate biscuits, roughly chopped


  1. Preheat oven to 180°C. Prepare 12 patty cases in bun trays for mixture.
  2. Combine ingredients into a large bowl except for biscuits. Using an electric mixer beat on low speed until combined. Increase speed to medium and beat for about 1 minute or until there are no lumps. Do not over beat. Stir through biscuits.
  3. Divide mixture into prepared patty cases then place into the oven. Cook cupcakes for 12-15 minutes or until tested with a wooden skewer. Carefully remove from the oven using a heatproof spatula onto a wire rack.
  4. To make icing: Beat butter in a small bowl of an electric mixer on medium speed until pale. Reduce speed and gradually add sugar with milk; beat until combined. Stir through biscuits.