Chocolate Cupcakes with Cookies 'n' Cream Frosting

Rich, moist chocolate sponge topped with soft, creamy, biscuity icing...mmmm.  

Makes 18-20 Fairy Cakes or 12-14 larger Cup Cakes

Ingredients

150g Soft Butter (spreadable is good)

150g Caster Sugar

50g Light Soft Brown Sugar
3 Large Eggs

250g Plain Flour

50g Cocoa
1 and a half tspn Baking Powder
1 tspn Vanilla Extract
125ml Milk
For the Frosting
100g Soft Butter
150ml Double Cream
1 tspn Vanilla Extract
200g Icing Sugar
200g Bourbon Biscuits (or any chocolate biscuit)

• Preheat the oven to 175C (fan) and put fairy cake or cupcake cases into a bun tin.
• Put the butter and sugars in a large bowl or the bowl of a mixer and whisk until pale and fluffy.  
• Whisking slowly add the eggs one at a time then sieve in the flour, baking powder and cocoa.  Lastly pour in the milk and vanilla extract and slowly whisk until just combined.
• Generously spoon the mixture into the cake cases and bake for 14 minutes until risen.
• When cool enough to handle take the cakes out of the tin and put on a large plate or board to cool completely.
• To make the cookies and cream frosting put the butter, vanilla extract, cream and icing sugar into a bowl and whisk until thick.  This makes a soft frosting which needs to be eaten within a day, if you want it to set harder add more icing sugar.  Bash the biscuits up so that you have some crumbs and some bigger bits.  Put about three quarters of this into the cream mixture, saving some to sprinkle on the top.
• Fold the crumbs into the creamy frosting then use this to generously ice the cakes, sprinkling with the reserved crumbs.