Chocolate Cookie Muffins
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
12
- For the cupcakes
- 3 ozs plain Dark chocolate (70% cocoa solids)
- ½ cup butter (scant)
- ½ cup caster sugar (scant)
- 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
- For the buttercream
- ½ cup cream (48% fat)
- 8 ozs plain Chocolate (70% cocoa solids, chopped)
- ¼ cup unsalted butter
- ⅔ cup cream cheese
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1 Oreo (finely crushed)
- To decorate
- caster sugar
- 12 mini Oreos
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 into the paper cases and bake for 20-25 minutes until risen and firm. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: heat the cream in a pan and bring to a boil. Remove from the heat and pour onto the chocolate. Stir until melted, then cool. Chill until thick.
7.
Whisk the chocolate mixture until light and thick.
8.
Beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth. Stir in the cookie crumbs.
9.
Spoon both the chocolate and cream cheese mixtures side by side into a piping bag so that they sit evenly next to each other inside the bag.
10.
Pipe a swirl on top of the cakes and sprinkle with caster sugar
11.
Place a cookie on top of each cake.
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