Cookies ‘N’ Cream Cupcakes

For the Cookies ‘n’ Cream Cupcakes, first prepare the cupcakes.

For the cupcakes, preheat the oven to 160 °C (convection oven).

Separate 12 of the cookies by gently turning them, scrape off the white filling and place in a bowl. Coarsely crumble 12 or 24 cookie halves, set the remaining cookies aside for the cream.

In a bowl, cream the butter with the sugar and vanilla sugar until the mixture is fluffy. Add the eggs and stir them in.

Mix the flour with the salt, cornstarch, cocoa and the baking powder and add to the butter mixture, alternating with the milk. Also add the cookie pieces and mix.

Spread the batter on the bottoms of the ramekins and bake the muffins for 25 – 30 minutes (to get a nicer shape, it is recommended to use a muffin tray).

After the baking time, let the muffins cool briefly and remove from the mold.

For the cream, whip the whipped cream briefly, add the cream stiffener and finish whipping the cream until stiff.

Add the vanilla sugar and stir in a few cookie crumbs. Pour the cream into a piping bag and spread on the cupcakes.

For decoration, spread the remaining cookie crumbs on the cream and stick half cookies into the cream. The cookies ‘n’ cream cupcakes are ready.

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