Preheat the oven to 180c and line a muffin pan with 12 cupcake cases.
In a large mixing bowl add all the ingredients (apart from the cookies). Use an electric mixer or hand whisk to whisk all the ingredients together until fully combined.
Place a cookie into each of the cupcake case. Spoon the cake mixture into the cupcake cases, completely covering the cookie.
Pop into the oven and bake for 20 minutes. You can tell when the cake is cooked if the cake is springy to touch, golden in colour and a skewer inserted to the centre of the cake comes out clean.
Allow to cool slightly in the tin before placing on a wire rack to cool fully.
Recipe Notes
Dairy, egg, nut and soya free. Use gluten free cookies to make the cupcakes gluten free.