A recipe for Oreo enthusiasts, these muffins with cookies. Chocolate muffins with cream filling, decorated with a cookie, look impressive and are a great snack for parties.
Ingredients
Batter
- Eggs 3 pieces
- Butter or margarine 200 grams
- Sugar 1/2 cup
- Vanilla sugar 1 packet
- Cake flour 1 cup
- Potato starch 1/2 cup
- Dark cocoa powder 2 heaping tablespoons
- Oreo cookies 2 pieces
- Baking powder 2 small flat teaspoons
Cream
- Heavy cream (30%) 250 ml
- Powdered sugar 2 teaspoons
- Oreo cookies 2-3 pieces
Additionally
- Oreo cookies 12 pieces
Preparation
- Batter: Cream the butter or margarine with sugar and vanilla sugar until fluffy, then gradually add one egg at a time and beat. Add both flours, cocoa powder, and baking powder, and mix well. Place the cookies in a plastic bag and crush them finely with a rolling pin, then add them to the batter and mix well.
- Baking: Fill muffin baking cups with the batter up to 3/4 full. Bake for about 30-35 minutes at 180 degrees Celsius until golden brown. Check with a toothpick to see if they’re done, then let them cool completely.
- Cream: Remove the filling from the cookies with a knife (you can eat it), then place the cookies in a plastic bag and crush them finely. The amount of cookies depends on how dark you want the cream (I used three). Whip the chilled heavy cream until stiff peaks form, then add powdered sugar to taste and the crushed cookies. Mix until well combined. If you want the cream to be firmer or if the muffins will sit for a while, you can dissolve 1 tablespoon of gelatin in two to three tablespoons of hot water, let it cool, and add it to the cream, then mix well.
- Decorating: Transfer the cream to a pastry bag with a decorative tip and decorate the muffins as desired, pressing a cookie into each one.
- Serving: These muffins are ready to serve. Enjoy!
