These cupcakes offer a delightful trio of flavors and textures, starting with a soft, vanilla-infused cake base that's given a tangy twist with a milk and vinegar combination. Each cupcake features a cookie at the bottom, adding a crunchy surprise as you bite in. After baking to perfection, they're topped with a luscious milk chocolate ganache that adds a rich, creamy layer. The cupcakes are then crowned with a fluffy buttercream frosting mixed with crushed cookies, providing an irresistible finish to these little treats.
Why You'll Love This:
- Unique Cookie Base: Each cupcake has a whole cookie at the bottom for an added crunch.
- Smooth Milk Chocolate Ganache: Offers a melt-in-your-mouth chocolate experience.
- Fluffy Cookie Buttercream: A perfect combination of sweet and salty with a cookie crunch.
- Versatile: Ideal for parties, gatherings, or as a special treat for yourself.
- Customizable: Can be made with vegan substitutes and your choice of cookies and milk.
Ingredients: For 6 Cupcakes:
- 100ml Milk (unsweetened almond or whole milk)
- 1/4 tsp White Vinegar
- 70g Granulated Sugar
- 30g Canola Oil
- 1/2 tsp Vanilla Extract
- 5g Corn Starch
- 3/4 tsp Baking Powder
- 1/8 tsp Baking Soda
- 75g All-Purpose Flour
- Pinch of Salt
- 6 cookies (Oreo or similar)
For the Milk Chocolate Ganache:
- 50g Milk Chocolate (chips or bar)
- 25ml Whipping Cream
For the Buttercream Frosting:
- 110g Butter (vegan or regular)
- 130g Powdered Sugar (divided into 30g and 100g)
- 25ml Milk (almond or choice)
- 1/8 tsp Salt
- 4-5 Crushed Cookies (Oreo or similar)
Method:
For the Cupcakes:
- Mix milk and vinegar, let sit for 5 min. Add sugar, oil, and vanilla, mix well.
- Sift and combine dry ingredients into the liquid. Place a cookie at the base of each liner. Fill with batter and bake at 350°F (175°C) for 13-15 minutes.
For the Ganache:
- Combine chocolate and cream. Microwave for 15 seconds, stir until smooth.
For the Frosting:
- Whip butter for 4-5 minutes. Add 30g powdered sugar, beat for 2 more minutes.
- Dissolve the remaining 100g powdered sugar in milk, add to buttercream with salt, and beat for 5-10 minutes. Stir in crushed cookies.
- Pipe frosting on cooled cupcakes, top with ganache.
Indulge in these delicious Cookie Bottom Cupcakes, a treat that's sure to delight with its layered flavors and textures! 🧁🍫✨