Chocolate Cookie Cupcakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 3 ozs Dark chocolate (70% cocoa solids)
- ½ cup butter
- ½ cup caster sugar
- ⅞ cup milk
- 1 egg
- 7 Tbsps Sour cream
- 1 ¾ cups all-purpose flour
- 2 tsps Corn starch
- 1 Tbsp Baking powder
- 3 Tbsps cocoa powder
- 1 pinch salt
- 6 Oreos (cut in half)
- For the topping
- 2 egg whites
- 1 pinch salt
- 1 ¼ cups caster sugar
- 5 Tbsps water
- To decorate
- sugar heart
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a muffin tin.
2.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
3.
Whisk together the sugar, milk, egg and soured cream in a mixing bowl until smooth.
4.
Sift in the flour, cornflour, baking powder, cocoa and salt and stir in with the melted chocolate until blended.
5.
Spoon a little mixture into the paper cases and top with a cookie half. Cover with more mixture.
6.
Bake for 20-30 minutes until risen and firm. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
7.
For the topping: put all the ingredients except the vanilla into a heatproof bowl over a pan of lightly boiling water. Whisk for 7-8 minutes until the frosting thickens and forms firm peaks.
8.
Remove from the heat and add the vanilla. Beat until thick and spoon onto each muffin.
9.
Sprinkle with sugar hearts.
