Happy Monday! You won’t have time for the Monday blues when you got yourself a spread of these epic cookies & cream cupcakes and milkshakes to match!
Is cookies & cream one of your favourite ever flavours? Oh it’s mine!!
Now this recipe started out with chocolate cupcakes with a cookies & cream flavoured frosting. Because I feel the urge to sometimes be over the top and epic with my photos, I needed to add in another element of surprise, cue the milkshakes!
Have you ever been served cupcakes in a milkshake before? These would make the best party favours wouldn’t they? Because your guests can eat the cupcake whilst enjoying the milkshake as well! I decided to make the milkshake cookies & cream flavoured also but you’re welcome to make them a different flavour that would compliment the cookies & cream cupcakes. What would you pair them with?
As I mentioned ‘epic-ness’ I added a fun sparkler in there just for fun! I don’t think these are too much… haha?!
Oh my goodness, as party favours as well, you could arrange them to form the birthday cake??!! Ok, we are creating something amazing here you guys!
- Cupcakes
- 2 Tbsp butter, melted
- 1 cup gluten free all purpose flour, I use Bob’s Red Mill
- 2 tsp baking powder
- 1 cup coconut sugar
- 2 Tbsp cocoa powder
- ½ cup Pure Harvest Unsweetened Almond Milk
- 2 eggs
- 1 tsp vanilla bean extract
- Cookies & Cream Frosting
- 1 packet chocolate cream biscuits of choice, Oreo’s or a gluten free version if preferred, I used these, plus extra for topping*
- 60g butter, softened
- 4-5 cups icing sugar
- 2-3 Tbsp almond milk or any thin dairy free milk of choice
- Milkshakes - serves 2, double or triple recipe for more serves.
- 2 cups almond milk or non-dairy milk of choice
- 2-4 scoops dairy free vanilla ice-cream, I use Zebra Dream Coconut Ice-Cream
- 2-4 cookies & cream biscuits of choice, Oreo’s or a gluten free version if preferred, I used these
- Cupcakes
- Preheat oven to 180ºC (356ºC). Line a 12-hole muffin/cupcake pan with cupcake patties. Set aside.
- Melt butter and set aside.
- Combine all cake ingredients into a large mixing bowl, including melted coconut oil at the end.
- Using a hand mixer, beat the mixture for 1 minute. Scraping down the sides occasionally.
- Spoon batter evenly amongst liners, filling each one ⅔ of the way up.
- Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean.
- Cool in pan for 5 minutes.
- Remove and cool completely on a wire rack.
- Cookies & Cream Frosting
- Crush biscuits in a high-speed food processor until they turn to crumb. Set aside.
- In the bowl of a stand mixer, add butter. Whisk for 30 seconds or until just soft.
- Gradually add icing sugar, 1 cup at a time.
- Between additions of icing sugar, add almond milk, 1 tablespoon at a time, beating until light and fluffy. Keep adding milk if frosting is too dry.
- Add crushed biscuits and beat until well blended.
- Prepare a piping bag with a large closed star nozzle.
- Fill piping bag with frosting and pipe rounds on each cupcake.
- Top each cupcake with an extra biscuit if desired.
- Milkshakes - serves 2, double or triple recipe for more serves.
- Add milkshake ingredients into a high-speed blender. Blend on high until smooth and frothy.
- Pour milkshake into glasses. Top with cupcakes.
- Serve and enjoy!
Double or triple the milkshake recipe for more servings for each cupcake.
*You may find gluten free “Oreos” from your local health food store.
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