Hi, I am Clara. Today, I’m gonna show you how to prepare "dachoreo" [dark chocolate and oreo] cupcakes recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look 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 meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. "Dachoreo" [dark chocolate and oreo] cupcakes is something that I have loved my entire life. They’re nice and they look wonderful.

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

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

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

Steps 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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