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

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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.

"Dachoreo" [dark chocolate and oreo] cupcakes is one of the most favored of recent trending foods on earth. It's simple, it's quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. "Dachoreo" [dark chocolate and oreo] cupcakes is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have "dachoreo" [dark chocolate and oreo] cupcakes using 16 ingredients and 10 steps. Here is how you can achieve it.

Composition needed to serve "Dachoreo" [dark chocolate and oreo] cupcakes:

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

Steps to serve "Dachoreo" [dark chocolate and oreo] cupcakes:

  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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