Irmgards Chocolate & Cookie Cream Recipe

Name: Irmgards Chocolate & Cookie Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cake flour see link; 110 grams soft margarine; 110 grams caster sugar; 55 grams cocoa powder; 2 large eggs or total weight out the shell 130g; pinch sea salt; 60 ml milk I used skimmed; 225 grams softened butter; 180 grams icing sugar sifted; 2 chocolate belgian thins crumbled

Servings: persons

1
Pre heat oven to 180 160 fan assisted 350F gas 4 and line bun tin with paper cup cases.
2
Beat the following ingredients together for 2 minutes until smooth and creamy
3
Add the milk and beat for 1 minute
4
Divide the batter into 12 or 15 cases if you have any left as I did and knock down the tray to settle the batter, then bake in centre of oven for 15-20 minutes till a skewer comes out clean, then take out to cool.
5
Make the butter cream.
6
..beat the softened butter for 4 minutes until pale and creamy
7
Add the sifted icing sugar and drops of chocolate flavouring tasting as you go along until you like, not too much as it will spoil the consistency.
8
Mix until smooth scraping down the sides if needed.
9
Pipe onto cakes as you like, I didn't put too high as hubby needs to travel far with them and I need to take them gym on a cycle lol.
10
Put belgian thins in a bag and crush not too much you don't want crumbs.
11
.then top few on top of the butter cream.
12
Put them in fridge to set and enjoy...you will have half butter cream left if don't go mad pop in container for another day leaving at room temperature for few hours before use or make another batch of cup cakes

1160

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cake flour see link, 110 grams soft margarine, 110 grams caster sugar, 55 grams cocoa powder, and more.

Yes, Irmgards Chocolate & Cookie Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Irmgards Chocolate & Cookie Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions