Cookie Cupcakes
Cookie cupcakes are a truly special pastry that combines the soft texture of a cupcake with the crunchy texture of cocoa cookies. The first cookie cakes originated in American cuisine, where the famous Oreo cookie inspired new forms of desserts. This cupcake is not only delicious, but also spectacular, thanks to the cookie pieces sprinkled on the creamy top. It is the perfect choice for birthdays, festive occasions or as an everyday dessert.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) while you prepare the batter.
2
In a large bowl, whisk together the flour, sugar, baking powder, salt, and vanilla sugar.
3
In another bowl, whisk the eggs, then add the oil and milk, mixing until smooth.
4
Roughly chop the cookies and fold half of them into the batter to give the cupcakes a cookie-filled center.
5
Gradually add the wet ingredients to the dry ingredients, mixing until you have a smooth, lump-free batter.
6
Divide the batter into muffin liners, filling each about 2/3 full.
7
Bake the cupcakes for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8
Let the cupcakes cool completely before frosting.
9
Whip the heavy cream until stiff peaks form, then gradually beat in the powdered sugar until you have a sweet, light frosting.
10
Spoon or pipe the frosting onto the cupcakes and garnish with the remaining cookie pieces.
