Oreo-Cupcakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 12 biscuit (s) (Oreo double biscuits)
- 3 egg whites
- 1 pinch (s) salt
- 130 g suar
- 1 packet vanilla sugar or
- 1 vanilla pod, the pulp it
- 3 egg yolks
- 150 g butter, soft
- 120 grams flour
- 2 tablespoon cocoa powder
- 1 teaspoon Baking powder
- 100 g chocolate, dark, chopped
- 6 tablespoon milk
- 30 g powdered suar, sifted
- 200 g double cream cheese
- 1 cup cream, 200 g
- 12 paper cases
Print Recipe
Pin Recipe Instructions
- For 12 cupcakes.
- Preheat the oven (180 ° C, top / bottom heat). Separate the 12 oreo biscuits by twisting them, scrape the white cream into a bowl with a spoon. Break the black biscuit halves into small pieces and set aside 3 tablespoons for the topping of the cream.
- For the dough, beat the egg whites with a pinch of salt on the highest setting until stiff. Beat the egg whites for another 2 minutes, gradually pour in the sugar and vanilla sugar.
- In another bowl, stir the egg yolks with the butter until frothy. Add the crushed biscuit halves and the chopped dark chocolate. Mix the flour with cocoa and baking powder. Fold the flour mixture and milk alternately into the butter mixture. Briefly stir in the egg whites.
- Line a muffin tin with paper liners and pour in the batter. Bake on the middle rack at 180 ° C for about 25 minutes. After baking, take the cupcakes out of the muffin pan and let them cool.
- For the topping of the cream, whip the cream cheese with the white biscuit filling and the powdered sugar. Whip the cream until stiff and fold in.
- Now pour the mixture into a star nozzle and spray onto the cakes. Finally, sprinkle the remaining cookie crumbs on top.
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