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

"Dachoreo" [dark chocolate and oreo] cupcakes. 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. See recipes for "Dachoreo" [dark chocolate and oreo] cupcakes too. "Dachoreo" [dark chocolate and oreo] cupcakes. all-purpose flour•sugar•baking powder•baking soda•dark cocoa powder•salt•canola oil•milk.

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

"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!.