Cookies and Cream Cakes
ready in 1 hr 30 min.
- 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?egg
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until smooth. Alternatively, beat well with a wooden spoon.
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.
Heat the evaporated milk in a pan until almost boiling. Remove from the heat.
Add the chocolate, a little at a time, stirring after each addition. Stir in the biscuit crumbs.
Cool, then chill until thick enough to pipe.
Spoon into a piping bag and pipe swirls on top of the cakes. Sprinkle with sugar hearts.