Cookie Crumble Cupcakes

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As a keen cupcake baker, I realise I have been far too shy with my cupcake recipes. My love of baking began with the cupcake, and I fear that whilst I have been developing other techniques I may have lost sight of where this love affair all started.

With this in mind, I’ve decided to bring it all back to cupcakes and cakes for a while. There may be some surprises along the way as I’m keen to experiment with ingredients and flavour combinations, however first I thought I should share one of my most popular cupcakes to date; The Cookie Crumble Cupcake. With a rich dark chocolate sponge, covered in whipped vanilla and crushed Oreo cookie buttercream it’s no surprise that these were a huge hit. Perhaps the best part though is the hidden surprise inside….intrigued? Read on to find out.

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Makes 12 Cupcakes

Preparation Time: 1-2 hours


For the Cupcakes

12 Oreo Cookies

200g self-raising flour

200g unsalted butter

200g caster sugar

3 eggs

50g Cacao Powder

Pinch of salt

½ tsp baking powder

For the Frosting and Decoration

½ pack of Oreo Cookies crushed (cookie bit only)

6 Oreo cookies (halved)

150g unsalted butter

300g icing sugar

1tsp vanilla essence

1tbsp milk (optional)


Preheat your oven to 180 degrees and line two trays with cupcake cases, then inside each cupcake case pop in a whole Oreo Cookie.

Mix your sugar and butter together until soft and fluffy then one by one begin adding your eggs. If you mix begins to curdle just add a tbsp of your flour.

Combine all remaining dry ingredients into a bowl, then once all eggs are evenly mixed, slowly fold in your dry mix until fully combined.

Divide the mixture between all cupcake cases and bake in the oven for 20-25 minutes or until a skewer comes out clean when tested.

Leave them to cool fully before decorating.

To make the cookie buttercream frosting, combine the butter, vanilla and icing sugar together until smooth and fluffy. If you prefer your buttercream slightly looser then add your tbsp of milk.

Pop all your Oreo Cookie biscuits into a plastic bag and whack it with a rolling pin until you have fine crumbs (or blitz in a food processor). Pour your cookie crumbs into the buttercream mixture and mix until evenly combined.

Pipe the frosting onto the cooled cupcakes in your preferred design and decorate with your Oreo Cookie halves.

Sea Salt, Butterscotch and Chocolate Chip Cookies

Sea Salt, Butterscotch and Chocolate Chip Cookies 2

It was at a summer BBQ not so long ago (you know one of those low-key, paper plates kind of BBQ’s) when I was fully able to appreciate my love for salt and sugar combined.

Having already consumed my body weight in meat, wedges and potato salad there was absolutely no way I was going to be able to succumb to dessert, but then the chocolate cake came round and my sweet tastebuds took charge ordering all the savoury inside my stomach to move up an inch and make some room.

The chocolate cake was fast approaching however, to my distress all the fresh paper plates were gone. I had a dilemma, I could go inside to search for a clean plate, but with only a few slices remaining doing that risked getting no cake at all. If I wanted dessert I was going to have to use the plate that still housed a few remaining salty wedges.

As the host reached me a decision had to be made. By this point the anticipation of chocolate was making my mouth water so I had to bite the bullet and take the only option available. As I lifted the cake off the tray my eyes darted around searching for potential clean spots.

None

“I just won’t eat the contaminated parts” I said to myself, which let me tell you is harder said than done with a cake that tasted this good. It’s at times like this that I applaud my lack of self-control and give it a well deserved pat on the back. Like love at first sight the salt instantly clung to the sugar buttercream and when my fork scooped it up, my mouth was given one hell of a taste sensation. From that very moment I’ve been hooked. I even used the last potato wedge to wipe up the last of the chocolate buttercream and I’m not even ashamed of it!

These salted butterscotch and chocolate cookies are just the start of a whole range of salt and sweet related recipes. I’m obsessed with this flavour combination and am intent on finding new ways of using it in different kinds of bakes so watch this space; but first make these!

Sea Salt, Butterscotch and Chocolate Chip Cookies

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Makes 24

Preparation time: 1 hour

Baking time: 8-12 minutes


85g Brown sugar

100g Caster sugar

100g Soft unsalted butter

1 Egg

2tsp Vanilla

200g Self-raising flour

1tsp Baking powder

80g Chocolate chips

80g Butterscotch pieces

1tsp Sea Salt


Preheat the oven to 180C/250F/Gas Mark 4 and line two baking sheets with parchment paper

Weigh out all your ingredients and cream together the butter and both sugars until light and fluffy. Beat the egg in a separate bowl with the vanilla and slowly combine with the butter mix, adding a teaspoon of flour if it begins to curdle.

In another bowl, whisk together the flour, salt and baking powder. Slowly add this to the wet mixture until fully combined then stir in the chocolate and butterscotch pieces.

Combine the dough and gently knead to form a ball, then wrap it up in a lightly floured sheet of cling film and leave in the fridge to firm up for 30 minutes.

Cut the ball into quarters and tear into 6 equal sizes balls. Roll them neatly and drop them onto a baking sheet, making sure they are spaced well apart so they can expand during baking.

Bake for 8-12 minutes, or until golden brown. While they are still warm sprinkle with a pinch of sea salt then lift from the tray and leave to cool on a wire rack.