Let’s move straight on to the recipes because that’s probably what you came here for after reading this week’s monday morning message, right?
Both, the Oreo cupcakes and the Black and White Chocolate Bark, are quite simple yet miraculously delicious and here’s how you make them.
There are so many Oreo cupcakes recipes out there but I decided to go with my very own version and blend two delicious recipes and throw in some biscuits.
You may remember my Fairytaleicious Chocolate Cupcakes which I adapted for this recipe.
Beat 50 g butter with 125 g white sugar until white and fluffy, then add 2 eggs, 1 teaspoon bicarbonate of soda, 3 tablespoons cocoa powder, 125 g plain flour and eventually fold in 120 g sour cream. Crush 6 Oreo biscuits and fold in the mixture.
Divide 12 whole Oreo biscuits among 12 muffin holes (place one biscuit on the bottom of each hole, if you don’t use paper liners, grease the muffin tin first).
Divide the batter among the 12 holes and bake at 180°C for about 20 minutes. Let cool on a wire rack.
For the topping:
Bring 150 g cream to the boil and pour it over 100 g chopped dark chocolate, stir until the chocolate has melted. Keep stirring until cream and chocolate have combined. Let cool*, then whisk or beat with a hand mixer until the canache reaches the consistency of butter cream. Use a pastry bag to decorate the cupcakes, then stick half an Oreo biscuit on each cupcake.
* THIS is the time when you can either chillax and do nothing or make some chocolate bark in the meantime, like I did.
If you decide on the latter, set up a double boiler and melt 90 g dark chocolate (I used Valrhona, because… you know… it’s good quality and I still have about 2.5 kg left).
Line a baking tray with parchment paper and spread the melted chocolate in a thin layer and evenly on the paper. Sprinkle coconut flakes on one half and sliced almonds and hazelnut brittle on the other half. Chill until set.
Melt 180 g white chocolate and spread evenly on top of the layer of dark chocolate. Sprinkle with… you know… sprinkles.
Chill again (I recommend putting it in the fridge over night), then break into pieces and enjoy.