- Prep:
- 30 min
- Cook:
- 20 min
- Serves:
- 12
Ingredients
Cupcakes
- 1 1/2 cup (225g) plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 120g unsalted butter, room temperature
- 1 cup (160g) brown sugar, lightly packed
- 2 tsp Queen Vanilla Bean Paste
- 2 large eggs
- ½ cup (125ml) buttermilk
- ½ cup (90g) small chocolate chips or finely chopped dark cooking chocolate
Cookie Dough
- 60g unsalted butter, room temperature
- 1/3 cup (55g) brown sugar, lightly packed
- 1 tsp Queen Vanilla Bean Paste
- 2 tsp milk
- ¾ cup (110g) plain flour
- 2 tbsp Queen Hundreds & Thousands
- ¼ cup (45g) white chocolate chips or finely chopped white chocolate
Cream Cheese Icing
- 250g cream cheese
- 120g unsalted butter, room temperature
- 3 tsp Queen Strawb’ry & Cream Flavour for Icing
- Queen Hot Pink Food Colour Gel
- 2 cups (300g) icing sugar, sifted
- Queen Hundreds & Thousands
Method - Cupcakes
Step 1
Preheat oven to 160°C (fan forced). Line a 12-hole cupcake tin with cupcake cases. Combine flour, baking powder and salt in a bowl. Set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until lightened in colour. Add sugar and Vanilla Bean Paste and continue mixing on high for 3 minutes.
Step 3
Beat in eggs one at a time, mixing until combined. With mixer on low, add a third of the flour mixture followed by half of the buttermilk. Repeat, finishing with the flour and mix until just combined. Add chocolate and fold to incorporate.
Step 4
Fill cupcake cases to ¾ full and bake for 20 minutes or until they spring back when lightly pressed. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Method - Cookie Dough
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar and Vanilla Bean Paste until light and creamy. Add flour and milk and mix until a soft dough forms. Add Sugar Strands and chocolate chips, mixing on low until just combined. Roll into balls and refrigerate to firm up.
Method - Cream Cheese Icing
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add butter, Strawb’ry & Cream Flavour for Icing and a few drops of Hot Pink Food Colour, mixing until combined. Do not over mix. Add icing sugar and mix until just incorporated.
Step 2
Spoon into a piping back fitted with a star tip. Pipe onto cooled cupcakes, top with Sugar Strands and a cookie dough ball.
Recipe notes:
Do not over mix the cream cheese icing, as the cream cheese gets soft and loses its shape and firmness. Mix until just combined and smooth.
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