Cookies and Cream Cakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- ⅔ cup superfine caster sugar
- 1 cup self-rising flour (sifted)
- 1 tsp Baking powder
- 3 eggs
- 2 Tbsps milk
- 1 tsp vanilla extract
- For the buttercream
- 1 cup Evaporated milk
- 2.333 cups chopped, plain Dark chocolate (70% cocoa solids)
- ⅔ cup Oreo (finely crushed into crumbs)
- To decorate
- sugar heart (decorative)
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until smooth. Alternatively, beat well with a wooden spoon.
3.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
Heat the evaporated milk in a pan until almost boiling. Remove from the heat.
5.
Add the chocolate, a little at a time, stirring after each addition. Stir in the biscuit crumbs.
6.
Cool, then chill until thick enough to pipe.
7.
Spoon into a piping bag and pipe swirls on top of the cakes. Sprinkle with sugar hearts.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
