Chocolate and Vanilla Cookie Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups all-purpose flour
- 2 tsps Baking powder
- 1 pinch salt
- 0.333 cup caster sugar
- 0.333 cup butter
- 4 ½ ozs Dark chocolate (70% cocoa solids)
- 1 egg (beaten)
- 6 Tbsps milk
- 1 tsp vanilla extract
- 10 mini Oreos (cut in half)
- For the topping
- ⅔ cup unsalted butter
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- To decorate
- crushed Oreo
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a muffin tin.
2.
Sift the flour, baking powder and salt into a mixing bowl and stir in the sugar.
3.
Heat the butter in a pan until melted, then break in half the chocolate and stir until melted.
4.
Grate the remaining chocolate and set aside.
5.
Whisk together the egg, milk and vanilla and stir into the dry ingredients with the melted chcolate mixture and the grated chocolate. Stir gently until blended.
6.
Spoon a little mixture into the paper cases and top with a cookie half. Cover with more mixture and top with another cookie half. Cover with more mixture.
7.
Bake for 20-25 minutes until firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
8.
For the topping: beat the butter until soft and creamy. Sift in the icing sugar and beat well. Beat in the vanilla.
9.
Spoon on top of the cakes and decorate with crushed cookies.
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