Snacking with a show effect: Oreo cupcakes with a chic topping
Owner (Kl. M)
Ingredients · Servings 12
- 12 Oreo Cookies
- 100g dark chocolate
- 3 No
- 1 vanilla bean
- 130 g sugar
- 1 pinch of salt
- 150 g Butter
- 2 tbsp Cocoa powder
- 120 g flour
- 1 tsp baking powder
- 6 tablespoons of milk
- 200 ml whipping cream
- 200 g double cream cheese
- 30 g icing sugar
Method · 1 h
- Separate the Oreo cookies by twisting them apart, scrape off the white cream with a spoon or knife and collect it in a bowl. Chop the dark chocolate.
- Separate the eggs, placing the egg whites and yolks in separate bowls. Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Thoroughly mix the vanilla seeds with the sugar.
- Add a pinch of salt to the egg whites and beat with an electric mixer until stiff peaks form. Continue beating the egg whites for about 2 minutes, gradually adding the vanilla-sugar mixture.
- Roughly crumble the cookie halves with your hands. Reserve about 3 tablespoons for decoration.
- Add the softened butter to the egg yolks and beat with an electric mixer until creamy. Add the cookie crumbs and chopped chocolate and briefly mix in.
- In a bowl, mix flour, cocoa powder, and baking powder. Add this mixture alternately with milk to the butter-cookie-chocolate mixture and stir to combine. Gently fold in the beaten egg whites in batches.
- Grease a muffin tin or line each cavity with a paper liner. Fill about two-thirds full with batter. Bake muffins in a preheated oven at 180°C (160°C fan) on the second rack from the bottom for about 20–25 minutes.
- Meanwhile, whip the cream in a tall container until stiff.
- Add cream cheese to the white cookie cream, add powdered sugar, and mix everything with an electric mixer until creamy. Gently fold in the whipped cream in portions.
- Fill a piping bag fitted with a star nozzle with the cream and pipe a small rosette onto the completely cooled muffins. Decorate with the remaining cookie crumbs.
gg butter (softened, plus possibly some for greasing)