Saturday, 16 May 2015

Chef Yougee's Cookies 'n' Cream Cupcakes

The sheer pleasure of sinking your teeth into a really soft and fluffy cupcake and biting into really crunchy cookies. Bliss. Yup. Today's cupcakes are all shades of yummy. Covered in whipped cream and topped with another really delicious cookie, these are just so delicious. Shame on me, I helped myself to 3 of 'em... Sorry, not sorry. Totally worth it. 😊😊😊😊😊😊😊
 Difficulty level: Easy
Baking time: 45 minutes 

250g butter (salted or unsalted)
3 cups granulated sugar
3 large eggs, room temperature
1 1/2 cups full cream milk
2 tablespoons vanilla essence
1 tablespoon butterscotch essence 
3 1/2 cups cups flour 
2 1/2 tablespoons baking powder 
2 cups chocolate cookies, crushed 

3 cups powdered whipped cream
1 cup chilled full cream milk 
1 tablespoon vanilla essence 

Preheat your oven to 150°C-160° (300°F-320°F) or gas mark 2-3, depending on how intense your oven is (by now, you should have learnt your oven)
Place your cupcake paper liners into your pan.

Add half a cup of sugar to your eggs, beat your eggs until really frothy, place aside.
Sieve flour, baking powder and salt together, keep aside. Repeat this process three times. 
Add butter, vanilla and butterscotch essence into the bowl.
Cream together this mixture for 5 minutes on a high speed, pausing at intervals to scrape down the sides. Gently pour in sugar. Allow to cream for 10 minutes or till mixture is pale white.

Add your beaten eggs to creamed mixture. 

At this stage, detach your bowl from the mixer and pick up your spatula. 
Divide your flour into 3 unequal parts

Add the flour mixture in 3 batches, alternating with the milk, mixing thoroughly after each addition, and ending with flour.

Now, add the crushed cookies to the batter. Mix properly.

Spoon batter into prepared cupcake pan to be approximately just over half full. 

Place in the centre of your preheated oven.

Allow to bake for approximately 15minutes, then begin to check
 for "doneness". 

Your cupcakes are done when pressed in the middle, they are springy to the touch or when a clean toothpick comes out dry when inserted in the middle. 
Remove from oven, leave in mould for 5 minutes, then remove from mould to cool completely. 

Pour the milk into your mixing bowl. 
Using the electric whisk or mixer with the whisk attachment, pour the powdered whipped cream into the milk with the mixer on a high speed until it forms stiff peaks.

Pipe onto your now cooled cupcakes. Garnish with sprinkles, cookies or cherries. This recipe makes 24 cupcakes.

Enjoy. 😊😊😊😊😊
Eat responsibly. 


  1. �� craving those cupcakes. Soon I believe!

  2. Perfect! I made these today. Totally loved it. When are you posting recipe for red velvet? I really want to learn.