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  • Kent Lukey

Cookies and Cream Cupcakes

These are not your ordinary cupcakes. Featuring a cookie base, chocolate cake, a cream cheese centre and vanilla buttercream, they are sure to make an impression! This flavour was the most popular kind I created when I launched Filigree back in 2015, before I even called it Filigree and before I even started making our famous macarons! Enjoy!


Cookie Base Ingredients:

  • 24 Oreo cookies

  • 4 tbsp melted butter


Cream Cheese Filling Ingredients:

  • 2 bricks cream cheese

  • 1 cup icing sugar


Chocolate Cake Ingredients:

  • 3 cups (375g) all purpose flour

  • 1 1/4 cups (132g) Dutch process cocoa powder

  • 2 1/4 tsp baking powder

  • 1 1/2 tsp baking soda

  • 1/4 tsp salt

  • 3 eggs

  • 1 1/2 cups (360g) milk

  • 3/4 cup (180g) vegetable oil

  • 1 tbsp vanilla extract

  • 2 1/4 cup (550g) granulated sugar

  • 1 1/4 cup (300g) boiling water


Buttercream Ingredients:

  • Find the recipe for our signature buttercream here


For the crust:

  1. Preheat oven to 350°F and line 24 muffin cups with two liners per cup.

  2. Crush the cookies in a food processor until fine (it should have a sandlike texture)

  3. Add your melted butter a tbsp at a time until the crumbs start to stick together in clumps. You might not need all the butter.

  4. Place a tbsp of the crumb mixture into each muffin cup and press down very firmly to pack it down in an even layer.

  5. Bake for approx. 8 min.

  6. Let cool


For the filling:

  1. Put your cream cheese in a mixer and mix on medium speed until very soft. You will have t scrape down the bowl multiple times so as to ensure there are no lumps.

  2. Add the icing sugar and mix on low speed until incorporated.

  3. Place in a separate bowl in the fridge for later.


For the cake:

  • Sift together the flour, cocoa powder, baking powder, baking soda and salt.

  • Put the eggs, milk, oil and vanilla in the bowl of a stand mixer. Pour the sugar on top and mix until combined.

  • Pour the dry ingredients on top and mix on low speed until smooth.

  • Add the boiling water and carefully mix on low speed, trying not to splash yourself, until the mixture is once again smooth and there are no lumps.

  • Fill your muffin cups with the cookie base 3/4 full with the chocolate batter and bake for approximately 18 minutes, or until a toothpick inserted in the centre comes out clean.

  • Let these cool before moving on to the final assembly


For for buttercream:

  • Use your favorite icing recipe or find our buttercream recipe here


Assembly:

  1. Once the cupcakes have fully cooled, make a hole in the centre of each cupcake, being careful not to go through the cookie base. We suggest using something like an apple corer to make it easy.

  2. Fill a piping bag with your cream cheese filling and pipe it into the hole you made in each cupcake. Fill right to the top!

  3. Lastly, find your favorite piping tip (we suggest something like a Wilton 1M) and pipe a generous swirl of vanilla buttercream on top. Voila!

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