Cookies and Cream Cakes
1 hr 15 min.
- For the cupcakes
- ½ cup plain Dark chocolate (70% cocoa solids)
- ½ cup butter
- ½ cup sugar
- ⅞ cup milk
- 1 egg
- ½ cup Sour cream
- 1.333 cups all-purpose flour
- 2 tsps Corn starch
- 1 Tbsp Baking powder
- 3 Tbsps cocoa powder
- 1 pinch salt
- For the buttercream
- 1 cup unsalted butter (scant)
- 3 ¼ cups powdered sugar
- 1 tsp vanilla extract
- ½ cup Oreo (finely crushed)
- To decorate
- 12 mini Oreos
How healthy are the main ingredients?Sour creamsugareggsalt
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Whisk together the sugar, milk, egg and soured cream in a mixing bowl until smooth.
Sift in the flour, cornflour, baking powder, cocoa and salt and stir in with the melted chocolate until blended.
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.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Stir in the vanilla and cookie crumbs.
Spoon into a piping bag and pipe swirls on top of the cupcakes. Place a cookie on top of each cake.