Eggless Cookies And Cream Cupcakes

Cookies and cream is a combination which has been tried widely in cakes and desserts. So I decided to make my version of the cupcakes. For the cupcake recipe I used my eggless chocolate cupcakes I posted earlier with little change for a more fluffier texture. I also made a video for the same. The batter has an oreo cookie stuffed inside before baking. And the cream has the oreo crumbs in it. And finally, an oreo cookie tops the whole cupcake.

 As I do a variety of cookies at home, including oreos, I am not a huge fan of store bought oreos. But my daughter loves it. Though she tasted just one of the entire batch, she loved it so much. The cupcakes are so soft and the addition of oreo in the batter gives a nice crunch inside it. I have placed the whole oreo inside the batter, but you can also break the cookies and add them in the batter. It depends on ones preference.

Makes 16 Cupcakes

Ingredients:

Cake Flour-1 1/2 cups

Sugar-1 cup

Cocoa Powder-5 tbs

Baking Soda-1 tsp

Salt-1/2 tsp

Water-1 cup ( add 2 tbs coffee decoction or 1/4 tsp of instant coffee)

Oil-1/2 cup

Apple Cider Vinegar-1 tsp

Vanilla Essence-1 tsp

Oreo Cookies – 16

For The Frosting:

Whipped Cream – 2 – 3 cups

Oreo Cookies – 5 (for crumbs)

Oreo Cookies For Decoration

Procedure:

Preheat oven to 175°C.

Line a muffin tin with paper liners.

In a bowl mix together flour, sugar, baking soda and cocoa powder.

Mix together water and coffee powder.

Add oil, coffee water, apple cider vinegar and vanilla essence to the flour mixture.

Mix until all the ingredients are incorporated.

Now fill 1/3rd of each liner with the batter. Place a cookie in each liner.

Fill it more with batter and bake for 20 – 25 minutes or until a tooth pick inserted comes out clean.

Cool on wire rack.

In a mixer jar add oreo cookies and grind to a fine crumb.

Add 3/4th of this to the whipped cream and gently mix.

Fill this cookie cream in a piping bag and pipe out swirls on the cupcake.

Top it with more cookie crumbs and an oreo cookie.

Eggless Red Velvet Crinkle Cookies Recipe

Do you remember my Chocolate Crinkle Cookies? This one is a twist to that recipe. I used oil in that recipe and I used butter here. And changed the flour and cocoa proportions and added food colour to get these cookies. My cookies turned out to be darker red, but if you want bright ones like my Red Velvet Cake, you need to change the proportion of flour and cocoa. I will give it in the recipe so that you can decide on the resultant colour. 

Do you remember my Chocolate Crinkle Cookies? This one is a twist to that recipe. I used oil in that recipe and I used butter here. And changed the flour and cocoa proportions and added food colour to get these cookies. My cookies turned out to be darker red, but if you want bright ones like my Red Velvet Cake, you need to change the proportion of flour and cocoa. I will give it in the recipe so that you can decide on the resultant colour. 

Makes 21 cookies

Ingredients:

Sugar – 3/4 cup

Butter – 1/4 cup

Cocoa Powder – 1/2 tbs ( I used 2 tbs)

Milk – 1/2 cup

Flour/ Maida – 1 cup + 3 1/2 tbs ( I used 1 cup + 2 tbs)

Baking Powder – 1 tsp

Liquid Red Food Colour – 1 tsp

Vanilla Essence – 1 tsp

Icing Sugar – 1 cup

Corn Flour – 1/4 cup

Procedure:

In a bowl mix together cocoa, sugar, vanilla and butter.

Add milk and red food colour and beat until incorporated.

Add flour and baking powder and mix to form a loose dough.

Cover with cling wrap and refrigerate for 4 hours.

Mix together icing sugar and corn flour in a bowl and set aside.

Once the dough is firm, remove it from fridge and divide into 21 equal portion.

Arrange them on a plate and refrigerate them again for 30 minutes.

Preheat oven to 175°C.

Remove the chilled dough and roll them to form a ball.

Roll them generously in the icing sugar mixture and arrange on a greased tray.

Bake them for 12 – 15 minutes until slightly firm to touch.

Remove from oven and allow it to cool on the tray for 5 minutes.

Remove from the tray and cool on a wire rack.

Store in airtight jar.