How to Cook Perfect "Dachoreo" [dark chocolate and oreo] cupcakes

"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. Soft chocolate cupcakes topped with swirls of creamy Nutella frosting and a Ferrero Rocher chocolate. Nothing beats a Hostess chocolate cupcake and a large glass of milk after a long day at.

You can cook "Dachoreo" [dark chocolate and oreo] cupcakes using 16 ingredients and 10 steps. Here is how you cook it.

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

"Dachoreo" [dark chocolate and oreo] cupcakes step by step

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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