Summary

Ingredients

For the dough:

• 12 biscuit (s) (oreo)
• 55 g raw cane suar
• 75 grams sugar
• 1 large egg (s)
• 60 ml vegetable oil
• 150 g yourt (3.5% fat)
• 125 g flour
• 30 g cocoa powder, unsweetened
• 1 teaspoon Baking powder
• 1 pinch (s) cinnamon powder
• 1 pinch (s) salt
• 1 packet vanilla sugar

For the frosting:

• 75 g butter, soft
• 150 g powdered suar
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 1 teaspoon, leveled cocoa powder, unsweetened
• Biscuit (s) (Oreo) to decorate
• Paper cases

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat. Line the muffin tin with paper liners. Place an oreo biscuit in each mold as a base.
2. Mix both types of sugar and then stir the sugar with the egg until creamy. Gradually stir in the vegetable oil, then stir in the yogurt as well. Sieve the flour with baking cocoa, baking powder, salt, cinnamon and vanilla sugar and stir into the mixture.
3. Pour the dough into the molds and bake for 15-20 minutes. Make the chopsticks test and let the cupcakes cool down.
4. For the frosting, whip the butter until creamy. Sift in the powdered sugar, salt and vanilla sugar one after the other and stir in. Share the frosting. Stir the cocoa powder into one half. Spread both frostings individually on the cupcakes and decorate with whole or crumbled ore biscuits.
5. Tip: Instead of buttercream, a cream cheese frosting, cream or e.g., fit a ganache.