How to make Chocolate Cupcakes using Cookie Crisp

Recipe for Chocolate cup cake using Nestle’s Cookie Crisp. Serves 12

What you need:

140g self raising flour

2 table spoon milk

50g cocoa

1 tablespoon baking powder

200g light muscavado sugar

200g unsalted butter

85g melted dark chocolate

4 large lightly beaten eggs

30g crushed cookie crisp

12 muffin cases

muffin tray

For the butter icing:

225g unsalted butter

400g icing sugar

30g crushed cookie crisp

STEP 1: Sift the flour and baking powder into a bowl, before adding the remaining ingredients for the cupcakes. Mix them together. The mixture should drop off a wooden spoon easily when tapped on the side of a bowl. If not just add a little bit of milk.

STEP 2: Pour the mixture into the muffin cases and place into a preheated oven at 190° C / 375°F or Gas Mark 5 for 15-20 minutes, until risen and golden.

Step 3: To make the butter icing, cream the softened butter and icing sugar until combined. Then add the crushed cookie crisp.

Step 4: Once the cup cakes are cool. ice each of them with the butter icing.

 

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Tags: cookie crisp, food, recipes