Recipe: Perfect "Dachoreo" [dark chocolate and oreo] cupcakes

"Dachoreo" [dark chocolate and oreo] cupcakes. Great recipe for "Dachoreo" [dark chocolate and oreo] cupcakes. I always said vanilla was my go to cake, until I got a hold of good quality dark cocoa and a dark Lindt chocolate bar to go with. I now thoroughly enjoy chocolate cupcakes provided they are made this way Haha. #MyCookbook "Dachoreo" [dark chocolate and oreo] cupcakes instructions.

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Ingredients of "Dachoreo" [dark chocolate and oreo] cupcakes

  1. It’s 1 cup of all-purpose flour.
  2. You need 1 cup of sugar.
  3. You need 1/2 tsp of baking powder.
  4. You need 1 tsp of baking soda.
  5. It’s 1/4 cup of dark cocoa powder.
  6. You need Pinch of salt.
  7. Prepare 1/2 of canola oil.
  8. You need 1/2 of milk.
  9. You need 1/2 of hot brewed coffee.
  10. Prepare 1 tsp of vanilla extract.
  11. It’s 1 of large egg.
  12. Prepare 1 cup of whipping cream.
  13. It’s 2 of oreo cookies.
  14. You need 1 of Romany cream cookie.
  15. You need 1/4 cup of Lindt chocolate shavings.
  16. Prepare of Edible gold leaf to garnish 😋 (optional).

Whisk together the flour, baking powder, baking soda, sugar, salt, and cocoa powder. Add milk, coffee, and oil to the dry mixture and whisk on medium until smooth. Scrap the sides and bottom of your bowl to make sure the. "Dachoreo" [dark chocolate and oreo] cupcakes. Soft chocolate cupcakes topped with swirls of creamy Nutella frosting and a Ferrero Rocher chocolate.

"Dachoreo" [dark chocolate and oreo] cupcakes instructions

  1. Preheat oven to 160°C and oil or line 12 muffin cups.
  2. Whisk together the flour, baking powder, baking soda, sugar, salt, and cocoa powder.
  3. Add milk, coffee, and oil to the dry mixture and whisk on medium until smooth. Scrap the sides and bottom of your bowl to make sure the ingredients are fully incorporated before moving on to the next step. Note that cocoa powder easy clumps, therefore this step is just as important as proper whisking of the dry ingredients is.
  4. Beat your egg and vanilla into the cake batter until fully incorporated.
  5. Using an icecream scoop, scoop batter into muffin cups and bake for 15minutes or until a toothpick inserted at the centre comes out clean.
  6. Cool cupcakes on a wire rack and get started with your frosting.
  7. Whip cream until piping consistency. Do not over whip as it tends to break.
  8. In a ziplock bag, crash cookies by rolling a rolling pin over the bag.
  9. Stir cookies and chocolate shavings into the frosting before transferring it into a piping bag fitted with a 2D rose tip.
  10. Decorate as you please and Enjoy!.

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