Double Cookie Cupcakes

Double Cookie Cupcakes

Cupcakes and cookies are two of the classics, so combine them as a double cookie cupcake with buttercream on top and we’re onto a winner! 

These treats carry the distinctive flavour of Oreos, with a gooey chocolate chip cookie, topped with sweet buttercream… and with the gooey centre of the chocolate chip cookie, it’s hard to eat just the one! (Though why can’t we have two…?)

The creme centre of the Oreos binds the Oreo biscuit base, as well as being used in the buttercream, so make sure to use Double Creme Oreos! I also used a combination of chocolate chips and chunks in the chocolate cookie, so there would be different levels of melted chocolate, but that’s just preference.

These are rich, gooey, really easy to make and definitely worth the time! 



Preparation  : 25 minutes 

Baking Time : 12 – 14 minutes

Makes : 12 double cookie cupcakes


INGREDIENTS

– For the Base –

• 175g Double Creme Oreos (1 Pack)

• 40g Dairy-Free Butter

– For the Cookie Top –

• 55g Dairy-Free Butter

• 80g Brown Sugar

• 45g Caster Sugar

• 32g Dairy-Free Milk (I used Oat)

• 150g Plain Flour 

• 1/2 tsp Baking Powder 

• 1/2 tsp Vanilla Extract 

• 90g Chocolate Chips/Chunks

– For the Buttercream –

• 240g Icing Sugar 

• 40g Dairy-Free Butter 

• 2 tbsp Dairy-Free Milk 

• 1 tsp Vanilla Extract

• 120g Double Creme Oreos


METHOD

– For the Base –

1. Preheat the oven to 180C fan and line a cupcake tray with cases.

2. Separate the creme from the Oreo biscuits and place in a pan with the butter and melt over a low heat.

3. Whilst the butter and creme is melting, finely break up the biscuits (I used a food processor).

4. Once the creme mixture is melted and the biscuits are broken up, transfer the biscuits to the pan and mix until it’s all combined. 

5. Evenly divide the Oreo mixture into the cases and press down. 

– For the Cookie Top –

1. Cream the butter and sugars together, then add the milk and vanilla extract, mixing until combined. 

2. Add the flour and baking powder, then mix until it is all combined and has formed a batter. 

3. Then gently fold in the chocolate chips/chunks until they are evenly distributed. 

4. Divide the mixture between the 12 cases, placing it on top of the Oreo base and spread it towards the sides of the cases. 

5. Place in the oven and bake for 12 – 14 minutes, then leave to cool and harden on a rack before icing. 

– For the Buttercream –

1. Again, separate the creme from the Oreo biscuits, break up the biscuits and leave to one side. 

2. Cream the butter to soften it, then add the icing sugar and Oreo creme, whisking until combined (I use a standing mixer on a high speed with a whisk attachment). 

3. Once creamed, add the dairy-free milk and vanilla extract and continue to whisk.

4. Choose your preferred piping nozzle and fill the piping bag with the buttercream, then pipe the buttercream onto the cookie cupcakes. 

5. Sprinkle the broken up Oreos over the top of the buttercream.

6. These cookie cupcakes will last up to a week, stored in an airtight container!



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• If you make this, tag me on Instagram @caelifestyle or use the hashtag #caebakes • Disclaimer

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