Recipe of Homemade "Dachoreo" [dark chocolate and oreo] cupcakes

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Climb stairs. Instead of selecting the elevator, climb the stairs to your floor. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if your office or home is on one of the highest floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Most people will choose to be idle and take an elevator instead of choosing exercise on the stairs. That one flight of stairs—when taken a handful of times a day—can be just the additional boost that your system needs.

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We hope you got benefit from reading it, now let's go back to "dachoreo" [dark chocolate and oreo] cupcakes recipe. You can cook "dachoreo" [dark chocolate and oreo] cupcakes using 16 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make "Dachoreo" [dark chocolate and oreo] cupcakes:

1. Get 1 cup of all-purpose flour.
2. Take 1 cup of sugar.
3. Get 1/2 tsp of baking powder.
4. Provide 1 tsp of baking soda.
5. Get 1/4 cup of dark cocoa powder.
6. You need Pinch of salt.
7. Prepare 1/2 of canola oil.
8. Get 1/2 of milk.
9. Provide 1/2 of hot brewed coffee.
10. Get 1 tsp of vanilla extract.
11. Provide 1 of large egg.
12. Prepare 1 cup of whipping cream.
13. Take 2 of oreo cookies.
14. You need 1 of Romany cream cookie.
15. Use 1/4 cup of Lindt chocolate shavings.
16. Take of Edible gold leaf to garnish 😋 (optional).

Instructions to make "Dachoreo" [dark chocolate and oreo] cupcakes:

1. Preheat oven to 160°C and oil or line 12 muffin cups.
2. Whisk together the flour, baking powder, baking soda, sugar, salt, and cocoa powder.
3. Add milk, coffee, and oil to the dry mixture and whisk on medium until smooth. Scrap the sides and bottom of your bowl to make sure the ingredients are fully incorporated before moving on to the next step. Note that cocoa powder easy clumps, therefore this step is just as important as proper whisking of the dry ingredients is.
4. Beat your egg and vanilla into the cake batter until fully incorporated.
5. Using an icecream scoop, scoop batter into muffin cups and bake for 15minutes or until a toothpick inserted at the centre comes out clean.
6. Cool cupcakes on a wire rack and get started with your frosting.
7. Whip cream until piping consistency. Do not over whip as it tends to break.
8. In a ziplock bag, crash cookies by rolling a rolling pin over the bag.
9. Stir cookies and chocolate shavings into the frosting before transferring it into a piping bag fitted with a 2D rose tip.
10. Decorate as you please and Enjoy!.

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