Cookies and Cream Cakes

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Cookies and Cream Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
567
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie567 kcal(27 %)
Protein4.29 g(4 %)
Fat31.81 g(27 %)
Carbohydrates68.15 g(45 %)
Sugar added40.17 g(161 %)
Roughage0.25 g(1 %)
Vitamin A232.46 mg(29,058 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.16 mg(10 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.38 mg(12 %)
Vitamin B₆0.02 mg(1 %)
Folate30.49 μg(10 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.48 μg(1 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C0 mg(0 %)
Potassium120.37 mg(3 %)
Calcium115.66 mg(12 %)
Magnesium21.93 mg(7 %)
Iron2.55 mg(17 %)
Iodine9.09 μg(5 %)
Zinc0.43 mg(5 %)
Saturated fatty acids18.51 g
Cholesterol84.3 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
plain Dark chocolate (70% cocoa solids)
½ cup
½ cup
cup
1
½ cup
1.333 cups
2 teaspoons
1 tablespoon
3 tablespoons
1 pinch
For the buttercream
1 cup
3 ¼ cups
1 teaspoon
½ cup
Oreo cookie (finely crushed)
To decorate
12
How healthy are the main ingredients?
sugareggSour creamsalt

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
3.
Whisk together the sugar, milk, egg and soured cream in a mixing bowl until smooth.
4.
Sift in the flour, cornflour, baking powder, cocoa and salt and stir in with the melted chocolate until blended.
5.
Spoon into the paper cases. Bake for 25-30 minutes until risen and firm. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Stir in the vanilla and cookie crumbs.
7.
Spoon into a piping bag and pipe swirls on top of the cupcakes. Place a cookie on top of each cake.
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