Recipe for Chocolate cupcake using Nestle’s Cookie Crisp. Serves 12
What you need:
140g self-raising flour
2 tablespoon 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
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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.
READ: MAPLE BUTTERCREAM CUPCAKES WITH BACON SPRINKLES
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