Hi, I’m Joana. Today, we’re going to make "dachoreo" [dark chocolate and oreo] cupcakes recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

"Dachoreo" [dark chocolate and oreo] cupcakes Recipe

"Dachoreo" [dark chocolate and oreo] cupcakes is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. "Dachoreo" [dark chocolate and oreo] cupcakes is something that I’ve loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make "Dachoreo" [dark chocolate and oreo] cupcakes:

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

Instructions to make "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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