Well these cupcakes were made for two people I work with. They have birthdays two days apart so a cake they will both enjoy is always the best option.
One of my co-workers has a bag of mini Maryland cookies in her draw just in case which is what inspired these cupcakes.
I still think biscuits and cupcakes go hand in hand. It’s like the best combination in my opinion at least. The cupcakes are a chocolate sponge with a big old handful of dark and white chocolate chips.
Both of my colleagues enjoyed these cupcakes and there families enjoyed them as well.
- 150 g flour
- 150 g Softened Butter
- 2 eggs
- 150 g caster sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- 50 g chocolate chips milk and white
- 30 g Cocoa Powder
- 200 g Softened Butter
- 400 g icing sugar sifted
- Mini Maryland Cookies
- Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin.
- Mix the butter and caster sugar together until fully incorporated. Then add the eggs, one at a time until they are both mixed in.
- Add the vanilla, flour and cocoa powder to the sugar and egg mix then mix until the mixture is fully incorporated. Add in a handful of chocolate chips and stir them in by hand. Using an ice cream scoop, fill each cupcake case about three quarters full.
- Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. Lift paper cases out of the tin and cool cakes on a wire rack until completely cold before icing.
- To make the butter icing, beat the butter until its light and fluffy. Then add in the vanilla and the icing sugar a little bit at a time until its fully incorporated.
- Using piping bag with a star nozzle, pipe the buttercream on to the top of each cupcake until they are all covered. Then take a mini cookie and one to the top of each cupcake.