Cookies and Cream Cupcakes

Where This Goes Wrong

Crush the biscuits to gravel, not dust.

Keep some back for the topping.

If your oven runs hot, check at 16 minutes.

Let the cakes cool before frosting.

Cooking Cookies and Cream Cupcakes

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1. Heat the oven to 180°C / 355°F and line a 12-hole tin. Crush the biscuits in a bag into small chunks and set 80 g aside.

   Mark done

2. Beat the 175 g butter and caster sugar for 4 minutes until pale. Beat in the eggs one at a time.

   Mark done Start 4 min timer

3. Fold in the flour, 3 tbsp milk, vanilla and the other 80 g of biscuits.

   Mark done

4. Fill the cases two-thirds full and bake for 20 minutes until a skewer comes out clean. Cool completely.

   Mark done Start 20 min timer

5. Beat the 120 g butter with the icing sugar and 2 tbsp milk, swirl on the cakes and scatter with the reserved biscuit crumbs.

   Mark done

Leftovers, Reheating and Keeping

Best on the day. Keeps in an airtight tin for 2 days.

Ingredient Swaps

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

What to Serve Alongside

• Cold milk
• Hot chocolate
• Vanilla ice cream
• Coffee

Still Wondering?

Cookies and Cream Cupcakes Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.