Transform simple chocolate cupcakes into an all-time favourite ice cream flavour: cookies and cream.
For the cupcakes:
2 cups (315 g) plain flour
1 cup (90 g) unsweetened cocoa powder
1 tsp. baking powder
1 tsp. bicarb soda
1/2 tsp. salt
2 cups (500 g) sugar
1 cup (250 ml) canola oil
1 tbs. vanilla extract
1 cup (250 g) sour cream
12 chocolate sandwich biscuits, broken in half, for toppings
For the icing:
1 cup (250 g) unsalted butter, at room temperature
3 cups (375 g) icing sugar
1/2 tsp. salt
1 tsp. vanilla extract
500 g cold cream cheese
2 tbs. thick cream
1 1/4 cups (110 g) chocolate biscuit crumbs (cream filling removed)
1. Preheat oven to 180°C. Line 24 standard muffin cups with paper liners. In a bowl, sift together the flour, cocoa powder, baking powder, bicarb soda and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, oil, eggs, vanilla and 1/2 cup (125 ml) water on medium speed until combined. Reduce the speed and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, and beat until combined.
3. Divide the batter among the prepared muffin cups, filling them three-quarters full. (Don’t fill less than three-quarters full because you want the cupcakes to form a dome when baking.) Bake until the tops of the cupcakes have formed a crust but still spring back when lightly touched and a toothpick inserted into the centre comes out clean, 20 to 25 minutes, rotating the pans between the racks halfway through baking. Transfer the pans to wire racks and let cool for 10 minutes. Remove the cupcakes from the pans and let cool completely on the racks.
4. While the cake cools, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Reduce the speed to low, add the icing sugar, and beat until combined, stopping the mixer to scrape down the sides of the bowl as needed. Add the salt and vanilla and raise the speed to medium-high. Add the cream cheese about 1 tbs. at a time until combined and no bits of cream cheese remain, about 2 minutes. Raise the speed to high, add the cream, and beat until combined, 30 to 45 seconds. Add the biscuit crumbs and beat until thoroughly combined, about 30 seconds. Transfer the icing to a large pastry bag fitted with a large closed-star tip.
5. Slice off the cupcake tops right where they meet the paper liners and reserve the cake tops. Pipe a layer of icing around the outside edge of each cupcake, then cover with a reserved cupcake top. Pipe a dollop of icing in the centre of each cupcake, top with a biscuit piece and serve. Makes 24 cupcakes.
From the book , by the cooks of the Williams Sonoma Test Kitchen.