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

Advertisement
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
END
Disclosure: Some of the links on are “affiliate links”, a link with a special tracking code. This means if you click on an affiliate link and purchase the item, we will receive an affiliate commission. The price of the item is the same whether it is an affiliate link or not. Regardless, we only recommend products or services we believe will add value to our readers. By using the affiliate links, you are helping support the VOUdeals website, and we genuinely appreciate your support. Tags: cookie crisp, food, recipes