Cookies and Cream Cupcakes
Servings 12
Ingredients
Cupcakes:
- 1 cup sugar
- 7/8 cup flour 105 grams
- 3/8 cup cocoa powder 36 grams
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup neutral oil vegetable oil
- 1/2 cup buttermilk
- ½ cup hot coffee
Ganache:
- 2.5 oz chocolate chopped or chocolate chips
- 2 tablespoons butter cut into 4 pieces
- ⅜ cup sugar
- ⅜ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Cookies and cream frosting:
- 1 cream cheese room temperature
- 1 stick butter room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon salt
- 4 cups powdered sugar
- 1 cup chocolate sandwich cookie finely crumbled
- Extra chocolate sandwich cookie for decorating
Crust:
- 6 oz chocolate sandwich cookies
- 3 tablespoons melted butter
Instructions
Crust:
- Preheat the oven to 350 F
- Pulse chocolate sandwich cookies in a food processor until the cookies are a fine crumb
- Pour in melted butter and pulse until evenly combined
- Scoop ~2 tablespoons of the crust into a lined cupcake pan (evenly distribute between all 12)
- Press the mixture down with your fingers or the back of a measuring cup until it forms an even, compact layer (be sure to do this firmly so the layer is very compact)
- Bake for 8 minutes and set aside to cool while you make the cake
Cupcakes:
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
- Add the vanilla, eggs, buttermilk, and oil and stir until combined
- Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
- Pour the batter over the baked crust and cook for 20 minutes on 350 F or until a toothpick comes out clean
Ganache:
- To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set aside
- In a small pan over medium heat, heat cream and sugar until hot but just before boiling
- Pour the heated cream and sugar over the bowl of chocolate and stir until smooth
- Set in the fridge until cooled but not hard
- Once it is cooled, add it to a piping bag with a ¼” metal tip or to a ziploc and cut a ¼” inch circle out of the corner
Frosting
- On medium high, whip cream cheese, butter, extracts, and salt for 1-2 minutes until fluffy. Turn the mixer down to low, and add in the powder sugar 1 cup at a time. After it is mixed in, turn up the mixer speed to medium high and whip for 2 minutes. Turn off the mixer, and add 1 cup of crushed chocolate sandwich cookie crumbs until just combined.
To compose the cupcakes
- With a knife, poke a hole in the center of the cupcake and using a metal tip, pipe in the ganache filling (be sure to press the piping bag to the bottom of the cupcake them slowly bring it upwards to fill the cake).
- Pipe on the cookies and cream icing and place a chocolate sandwich cookie on top
