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

Ingredients

for
12
For the cupcakes
½ cup plain Dark chocolate (70% cocoa solids)
½ cup butter
½ cup sugar
cup milk
1 egg
½ cup Sour cream
1.333 cups all-purpose flour
2 teaspoons Corn starch
1 tablespoon Baking powder
3 tablespoons cocoa powder
1 pinch salt
For the buttercream
1 cup unsalted butter (scant)
3 ¼ cups powdered sugar
1 teaspoon vanilla extract
½ cup Oreo (finely crushed)
To decorate
12 mini Oreos
How healthy are the main ingredients?
Sour creamsugareggsalt

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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