Cookies and Cream Cheesecake Cupcakes


For the Cupcakes:

  • 100g dark chocolate
  • 100ml milk
  • 150g plain flour
  • 210g brown sugar
  • 80g Unsalted Butter
  • 2 eggs beaten
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tbp cocoa powder
  • 15 oreo halves, with cream filling attached
For the chocolate buttercream icing:
  • 350g 70% dark chocolate
  • 225g unsalted butter
  • 1tbsp semi-skimmed milk
  • 1tsp vanilla extract
  • 250g icing sugar, sifted
  • 6 tbsp of oreos, finely crushed


  1. Preheat oven to 170°C.
  2. Put the chocolate in a pan with the milk and half of the sugar and gently bring to the boil whilst stirring.
  3. Add the rest of the sugar and the butter to a mixer and mix at a high speed until pale and fluffy.
  4. Add the eggs gradually and mix after each addition.  Sift the remaining dry ingredients together and add gradually to cake mixture.
  5. Pour in the hot melted chocolate and continue to mix on a slow speed.
  6. Divide evenly between paper cupcake cases and bake for around 20 minutes or until the tops of the cakes are springy to the touch.
  7. For the chocolate buttercream icing: melt the chocolate in a bowl  and then leave to cool slightly.
  Beat the butter, sugar, milk and vanilla with an electric hand beater in a bowl until smooth. Add the melted chocolate and beat until thick and creamy. Then ice the cupcakes and top with crushed oreos.

<<< Back to Cakes & Puddings

Theme Settings