Delicious Everyday logo

Home » Recipes » Cakes, Cookies & Desserts » Cookies and Cream Cheesecake Cupcakes

Cookies and Cream Cheesecake Cupcakes

This post may contain affiliate links.

Cookies and Cream Cheesecake Cupcakes

Cookies and Cream Cheesecake Cupcakes, sounds like a mouthful and it certainly is. Albiet a sinful, decadent and deliciously messy mouthful.

I’m not really sure what inspired these Cookies and Cream Cheesecake Cupcakes, but for some reason, I couldn’t get the idea of cupcakes frosted with cheesecake instead of frosting out of my head. What could be bad about combining cookies and cream, cheesecake and cupcakes together? Nothing!

So to start with we have my all time favourite chocolate cake, Ina Garten’s Beatty’s chocolate cake. It’s dark, sticky and deliciously chocolatey. Then, we have not just any cheesecake frosting but a cookies and cream cheesecake frosting. Finally, and perhaps this is gilding the lily but I couldn’t help myself, it’s all topped off with a thick chocolate fudge sauce. Sinful, delicious and just SO good that it’s not even 10am and I am contemplating having a second Cookies and Cream Cheesecake Cupcake!

Make these Cookies and Cream Cheesecake Cupcakes and your children, husband, boyfriend, girlfriend or significant other will love you forever.

Cookies and Cream Cheesecake Cupcakes

 

Cookies and cream cheesecake cupcakes

Cookies and Cream Cheesecake Cupcakes

Chocolate Cake recipe adapted from Ina Garten's Beatty's Chocolate Cake, Cheesecake frosting recipe adapted from Sprinkle Bakes, Chocolate Fudge Sauce adapted from Taste.com.au. Makes approximately 22 cupcakes
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Cookies and Cream Cheesecake Cupcakes, Cupcake recipe
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Calories: 349kcal
Author: Delicious Everyday
22 cupcakes

Ingredients

  • 220 g of plain flour
  • 400 g of sugar
  • 85 g of cocoa powder
  • 2 tsp of baking soda
  • 1 tsp of baking powder
  • 1 tsp of salt
  • 1 tsp of vanilla extract
  • 1 cup of buttermilk
  • 125 ml vegetable oil
  • 2 extra large eggs
  • 1 cup of hot water or freshly brewed coffee if you prefer
  • COOKIES & CREAM CHEESECAKE FROSTING:
  • 2 cup whipping cream
  • 2/3 cup granulated sugar
  • 230 g cream cheese slightly softened, 8 oz
  • 120 g of chocolate biscuits
  • CHOCOLATE FUDGE SAUCE:
  • 125 ml cream
  • 1/4 cup firmly packed brown sugar
  • 1 tbs honey
  • 1 tsp vanilla extract
  • 15 g butter
  • 100 g 70% cocoa chocolate chopped
US Customary - Metric

Instructions

  • Preheat the oven to 175 Celsius (350 Fahrenheit) and line two 12 hole cupcake trays with paper liners.
  • Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In a large jug add the buttermilk, oil, eggs, and vanilla and whisk to combine. Turn the mixer on to it's slowest speed and gradually add to the dry ingredients. Then add the hot water and mix until just to combined.
  • Pour the batter into the prepared liners and bake for 15 minutes or until a cake tester comes out clean. Cool the cupcakes in the pans for 20 minutes, then place onto a cooling rack and cool completely before frosting.
  • To make the cookies and cream cheesecake frosting add the chocolate biscuits to a food processor and process to create relatively fine crumbs. Keep in mind that the cheesecake mixture will be piped so make sure there are no large chunks, if so remove. Place the cream into a large bowl of an electric mixer and beat using a paddle attachment on high speed whilst gradually adding half the sugar. Beat until soft peaks form before switching the mixer off and adding the cream cheese. Beat again while gradually adding the rest of the sugar until stiff peaks form. Add the crushed biscuits and fold through. Place in the refrigerator while you make the chocolate fudge sauce.
  • To make the fudge sauce combine the cream, brown sugar, honey and butter in a saucepan over a medium heat. Bring to a boil and reduce to low and simmer for 5 minutes. Remove from the heat and add the chocolate and vanilla extract and whisk until smooth.
  • Fit a piping bag with a star shaped tip and fill with the cookies and cream cheesecake frosting. Pipe onto the cooled cupcakes before drizzling with the chocolate fudge sauce. Refrigerate until ready to serve and refrigerate any remaining cupcakes in a sealed container for 3 days.

Nutrition

Calories: 349kcal | Carbohydrates: 39g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 289mg | Potassium: 216mg | Fiber: 3g | Sugar: 26g | Vitamin A: 12% | Vitamin C: 0.2% | Calcium: 6.5% | Iron: 9.8%
Are you ready to make vegan cooking easy?Get the Ultimate Vegan Toolkit - packed with recipes, cheat sheets, and more. Free for a limited time. Download it now!

Reader Interactions

Comments

  2. Danielle says

    I just have to say… WOW. This was my first attempt at ‘from scratch’ cupcakes and WOW. The only thing I did different was used olive oil and not vegetable oil. This was the most Delicious cupcake I have ever had!!! I also think that maybe having the cream cheese all the way soft instead of ‘slightly soft’ would help with the lumpy frosting I got. Highly recommended recipe!!!

    Reply

  6. Gail Andrejic says

    Hello Jennifer
    Made these cupcakes on the weekend and they were divine. My husband can’t stop raving about them! Can’t believe how light the cake batter was. Did you realise you left vanilla out of our ingredients list! I assumed it was one teaspoon. Thank you, and your blog is great, I have never made one of your recipes that has disappointed me!

    Reply

    • Jennifer says

      Hi Gail. 😀 Your comment made my day! Thank you so much for taking the time to leave a comment and let me know how the cupcakes turned out, and the other recipes you’ve tried. I’m so happy you and your husband enjoyed them! And yes, I realised I missed the vanilla extract, and amended the recipe yesterday.

      Thanks again 😀

      Reply

  8. Nami | Just One Cookbook says


    Yes, I totally agree. My kids and husband will love me forever if I can pull off making these cupcakes! I love the little flags on these cupcakes. These little things make your cupcakes so irresistible and special!

    Reply

  10. Melissa Marco says

    These look delicious! I am making them now but I’ve got to the section where I have to add vanilla and there is no mention of vanilla in the ingredients list! How much should I add? Sorry, I am just not such a great cook unless I follow instructions, lol. I will learn.

    Reply

  13. kankana says

    That does look sinful and the name is enough to make people fall in love 🙂 beautiful presentation and as always .. lovely lovely light!

    Reply

  14. Sukaina says

    I ahve a standard one bowl chocolate cake recipe I normally use but your description of Ina Garten’s is making me scrap my normal recipe and try hers. Lovely combo here and I’m sure both my daughter and husband will surely love me forever if I made them these!

    Reply

  15. Joanna @ Chic & Gorgeous Treats says

    I can think of 2 people in my family who will finish these first before the rest even get to have a chance to sample them. It would be 2 Cookies and Cream lovers which is my bro and his wife. LOL.. How’s the weather in OZ? i heard it’s getting colder. Have a great weekend ahead!! xoxo, Jo

    Reply

  26. myfudo says

    This is something i cannot resist…the cupcakes are calling my name 😉
    I am sure I’d love to try a homemade version of this. Thanks for sharing.

    Reply

  31. Moya says


    Cupcakes have a cheesecake topping and they look so delicious… I think I would keep quiet with the invitations and have them all to myself! 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *