Cookies and cream cupcakes

the Chocolats Favoris way

Cookies and cream cupcakes... What else?

Ingredients

INGREDIENTS 

CUPCAKES

  • ¾ cup (60 ml) cocoa powder
  • 1 cup (375 ml) unbleached all-purpose flour
  • ½ tsp. (3 ml) baking soda
  • ½ tsp. (3 ml) baking powder
  • ½ tsp. (3 ml) salt
  • 2/3 cup (165 ml) softened unsalted butter
  • ¼ cup (60 ml) Original Dark fondue
  • 1 cup (250 ml) sugar
  • 2 large eggs
  • 1 tbsp. (15 ml) vanilla extract
  • ½ cup (125 ml) sour cream 

ICING

  • 1 cup (250 ml) softened unsalted butter
  • 2 cups (500 ml) cream cheese left at room temperature
  • 1 cup (250 ml) icing sugar
  • 1 2/3 cup (415 ml) Cookies and Cream fondue

TOPPING

  • 12 small cream cookies

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Instructions

INSTRUCTIONS

CUPCAKES

  • Preheat the oven to 350 °F (180 °C).
  • In a bowl, mix together the cocoa powder, flour, baking soda, baking powder and salt.
  • In another bowl, using a hand mixer, beat the butter, Original Dark fondue and sugar.
  • Add the eggs, making sure that each egg is beaten into the mixture.
  • Add the vanilla extract.
  • Add the dry mixture in three batches, alternating with the sour cream. 
  • Line a muffin pan with cupcake liners and fill them with the mixture. Bake for approximately 20 minutes.

ICING

  • By hand or with a hand mixer, mix the butter, cream cheese and icing sugar until you get a smooth mixture with no lumps.
  • Add the Cookies and Cream fondue to the mixture. If the icing is too soft, put it in the refrigerator a few minutes. Mix from time to time.
  • Add the icing to the cupcakes using a piping bag. Top each cupcake with a small cream cookie.