Finding a delicious chocolate cupcake recipe is always a pretty good achievement in my book – but one that contains chunks of chocolate chip cookies too? Well, that’s pretty special. This is a recipe from the Hummingbird Bakery’s latest book, and really does create lovely little cupcakes. The frosting was a little sweet for me, so on making them again I would be tempted to use a cream cheese frosting, but aside from that I urge you to give these sweet treats a go.
For the sponge
70g unsalted butter
170g plain flour
250g caster sugar
50g sifted cocoa powder
1 tbsp baking powder
1/2 teaspoon salt
210ml whole milk
2 large eggs
12-16 double chocolate cookies
For the frosting
500g icing sugar
160g softened unsalted butter
60ml whole milk
8 double chocolate cookies, crushed
For the decoration
4-5 chocolate cookies, crushed
Preheat the oven to 170 degrees, and line a muffin tin with paper muffin cases.
For the sponge, mix the butter, flour, sugar, cocoa powder, baking powder and salt until it forms a crumb-like consistency.
In a separate bowl or jug, mix the milk and eggs with a whisk until just combined.
Gradually pour half of the liquids into the crumb mixture, mixing slowly and thoroughly, until combined. Once any lumps have gone, add the rest of the liquid, mixing until smooth and combined.
Spoon the batter into the paper cases, until each is two-thirds full.
Break each of the 12-16 cookies in quarters and place four pieces into each unbaked cupcake. Bake for 20-25 minutes, until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
For the frosting, mix the icing sugar and butter together on a low speed until combined and no large lumps of butter remain. Gradually pour in the milk while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to high and beat until the frosting is light and fluffy. Add the cookie crumbs and mix well.
Once the cupcakes are cool, spoon frosting onto each cupcake and smooth gently with a palette knife. Top each cupcake with more cookie crumbs.