“Red Heart Cupcakes”, or: Buckwheat-Cupcakes with Cream Cheese-Mascarpone-Topping

Cupcakes, Recipes

WANTED:

  • A new camera which makes better pictures than the cheap old one I own. I tried to tell Santa about this wish, but he obviously didn´t listen. Any recommendations for a good camera are welcome!
  • A recipe for the perfect brownie. Not too chocolaty, not too sweet, preferably with walnuts.
  • A recipe for the perfect Oatmeal Cookie. Crunchy, not too sweet, maybe with caramel of walnuts or chocolate chips.
  • A recipe for the perfect Sacher Cake with the perfect frosting.
  • A recipe for the perfect lactose-free caramel spread which I can use as a filling or topping for cakes and cupcakes.
  • A recipe for the perfect cupcake.

There are some recipes which are perfect. The Cinnamon Rolls from my last entry are, or my Grandma´s “Linzer Augen”. They are perfect the way they are, no improvement possible.

And then there are those recipes which are quite good, but still lack the certain something, at least in my opinion. Some of those you will find in the list above.

Eventually I´ll find them, those perfect recipes. Until then I have an excuse for experimenting with various recipes and baking away happily!

These Red Heart Cupcakes, for example, happened because I wanted to create an interesting sponge, one which can also stand alone. I adapted a recipe for Buckwheat Cake so that it was just right for 12 muffins. They are filled with cranberry jam and taste great, even without frosting.

Red Heart Cupcakes

I wanted to frost them with the Cream Cheese Frosting by Linda Lomelino, but found that I had neither enough cream cheese nor enough whipping cream. I therefore used cream cheese, mascarpone, whipping cream and sugar. The frosting perfectly matches the tart flavor of the buckwheat sponge. This cupcake might not be perfect, but it´s close!

I named the cupcake „Red Heart Cupcake“. First of all because the sponge has a red cranberry jam heart, and second, well, it´s Valentine´s day soon. So the name fits the occasion, doesn´t it?

Red Heart Cupcake 3

Red Heart Cupcake 4

Red Heart Cupcake 5

Red Heart Cupcake 6

Ingredients:
1 stick (125 g) butter, room temperature (lactose-free, if you are very sensitive)
½ cup (125 g) sugar
3 eggs
½ cup (100 g) buckwheat flour
1 cup (125 g) ground almonds
1 tsp. baking soda
Cranberry jam

Frosting:
7.2 oz. (200 g) cream cheese, lactose-free
3,5 oz. (100g) mascarpone, lactose-free
1¼ cup (300 ml) whipping cream, lactose-free
1 tbsp. Vanilla sugar (no vanillin)
¾ cup (85 g) powdered sugar, sieved

Preheat the oven to 355° C (conventional oven) or 340° C (convection oven).

Put 12 muffin-liners into a muffin baking tray.

Separate the eggs. Put the egg whites into a mixing bowl, the yolks into a small bowl.

In a mixing bowl, combine buckwheat flour, ground almonds and baking soda.

In another mixing bowl, beat butter and sugar with the hand mixer or the kitchen machine until light and fluffy. Add one yolk after the other; beat each yolk in for at least one minute.

Beat the egg whites until stiff.

Whisk one third of the beaten egg whites into the butter mixture. Carefully fold in the flour-almonds mixture, then the rest of the beaten egg whites.

Fill the muffin liners with the batter until they are half full. Put one teaspoon of cranberry jam into the center of each muffin. Spoon the remaining batter over the jam; the jam should be completely covered. The liners should be two thirds full, not more. The batter will rise while baking

Bake for 35-40 minutes. The muffins will be done when a toothpick inserted in the center comes out clean. Take the muffins out of the oven and let them cool.

Frosting:
In a mixing bowl, beat the whipping cream until stiff.

In a second mixing bowl, whisk together cream cheese, mascarpone, powdered sugar and vanilla sugar.

Add the whipped cream. Beat at low to medium speed with a hand mixer until the mixture has combined well and gets smooth and stiff. If the topping is runny, put it in the fridge for a while.

Fill the topping into an icing bag and decorate the cupcakes with the topping. If you do not have an icing bag, spoon the topping onto the cupcakes and spread it with a butter knife. Decorate as you wish.

 Red Heart Cupcakes 2

Muffins: Adapted from my former neighbor Margit´s recipe for Buckwheat Cake. Thanks!

Topping: Adapted from: Call-me-cupcake.blogspot.se

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Cinnamon Rolls with Cream Cheese Frosting

Uncategorized

I got the recipe for these Cinnamon Rolls from a crime novel. In Diane Mott Davidson´s crime novel series, the heroine Goldy runs a catering business in Colorado. In between preparing buffets for wedding receptions, parties and school lunches, she solves all kinds of complicated small town murder cases. I enjoyed the novels very much, not only because of the witty writing style, but also because of the interesting recipes which Goldy provides every now and then.

Diane Mott Davidson

In “The Last Suppers”, Goldy makes “Monster Cinnamon Rolls”, as she calls them. They sounded so good that I had to bake them. When I made them the first time, I followed the directions in the book to the letter. At the end of this experiment, I knew how the rolls had gotten their name. They were delicious, but enormous, way too big for one person to eat. If you want to know what I mean: I will give you the original amounts of ingredients at the end of the recipe. Trust me – you won´t believe how much sugar there is in the original recipe!

Zimtschnecken 2

Anyway, the rolls, were delicious, but too much. I have been adapting the recipe numerous times until I was finally satisfied with the result. There´s definitely something about this combination of soft yeast dough, the cinnamon and brown sugar filling, the luscious cinnamon-caramel which accumulates at the bottom of the pan during the baking process, and the delightful cream cheese frosting.

 

Zimtschnecken 3

Zimtschnecken 3 (2)

Zimtschnecken 4

Ingredients:

Dough:
¾ stick (90 g) butter
½ cup (120 ml) milk, lactose-free
¼ cup (60 ml) water
⅜ cup (80 g) sugar
½ tsp. salt
2 ¼-ounce envelopes  (14 g) active dry yeast
2 large eggs
4 ¼ to 4 ¾ cups (500g – 630 g) all-purpose flour

Filling:
2 cups (350 g) brown sugar
1 stick (125 g) butter, softened
2 tbsp. ground cinnamon

Frosting:
6.5 oz. (200 g) cream cheese, lactose-free
¼ cup (60 ml) whipping cream, lactose-free
2 tbsp. vanilla sugar
1 ½ to 2 cups (130 g to 200 g) powdered sugar, sifted (I prefer 1 ½ cups)

For the dough, heat butter, milk, sugar, water and salt in a small saucepan over low heat until the butter is melted. Set aside to cool. The mixture should be lukewarm when added to the yeast-flour mixture.

Put 4 ¼ cups flour, yeast, and eggs into a large mixing bowl. Add the lukewarm milk mixture. Beat until well combined, using a kitchen machine and a dough hook. Keep beating; add flour until you get a stiff dough. Knead for about five minutes until you get a smooth dough.

Cover the bowl with a kitchen towel. Let the dough rise in a warm place until it is about twice as big; about 1 hour.

Prepare the baking pan while the dough is rising: butter a baking pan of about 9 x 13 inches. Alternatively, adjust a baking frame to this size and put it onto a baking sheet which is covered with baking parchment.

Punch the dough down. With a rolling pin, roll the dough out to a rectangle of about 20 inches by 30 inches (about 50 cm by 75 cm).

For the filling, beat butter, brown sugar and ground cinnamon with a hand mixer until well combined. Spread the mixture on the dough evenly. Roll the dough up, starting from the small side. Cut the log of dough into 12 pieces of about 1 ½ inches. Place the rolls into the buttered pan or the baking frame. Cover them with a kitchen towel and let them rise until they are twice as big, about 1 hour.

Preheat the oven to 350 F (175° C). Bake the rolls for about 20-30 minutes, or until golden brown. Remove from the oven and let them cool.

For the frosting, beat cream cheese, whipping cream and vanilla sugar with a hand mixer until well combined. Add the powdered sugar and beat until smooth. The mixture should remain smooth and not become stiff.

Frost the cinnamon rolls once they have cooled down.

You want to give the original recipe a try? Well, here is what you need:

Dough:
You have to double the ingredients, with one exception: you need 5 eggs. Roll the dough to a rectangle of 24 inches by 36 inches, and make the rolls 2 inches high. You get 12 rolls again, but those are twice as big as mine.

Since you have the double amount of dough, you need two baking pans of the size stated above. Put 6 rolls into each baking pan. The rolls will be very big, almost like small cakes!

Filling:
You need 5 cups brown sugar (Yes! 5 cups! This is not a typing mistake!!!), 2 ½ sticks butter, and 3 tablespoons ground cinnamon. The butter and the sugar will melt while baking and accumulate at the bottom of the pan, where they will be soaked up by the rolls. Delicious, and extremely sweet.

Frosting:
You need ½ pound cream cheese, ¼ cup whipping cream, 2 tablespoons vanilla sugar or 1 tsp. vanilla extract, and 3-4 cups powdered sugar, depending on how sweet you want the rolls.

I like sugar, but this version is a bit too sweet for me. I find my version very sweet already!

Oreo Chocolates and Caramelized Nuts (“Knusperle”)

Cookies, Recipes

This December was a bit different from what I had expected. An injured daughter (nothing serious), a very ill cat, a minor car accident, some other “small” troubles, and a massive cold interrupted my plans very much. With all those things going on, I did not get around to baking as much as I would have liked to. At least I managed to make my favorite cookies:

Weihnachtskekse 1

Walnut Cookies, Heart-shaped cookies with Rosehip-Jam, Wachauer Cookies (with chocolate shortcrust and vanilla-buttercream-filling), Marzipan Crescents, Ischler Cookies, Coconut Wedges.

I especiall like it when there is a big plate full of Christmass cookies. In my opinion, this just looks beautiful, very festive and Christmassy.

Keksteller Weihnachten 1

Keksteller Weihnachten 2

I will give you two more recipes now, the rest will follow next year!

Oreo Chocolates

I came across the recipe for these Oreo Chocolates last week, at schaufenster.diepresse.com. They sounded so good that I had to try the recipe. Oero cookies are one of the few store-bought cookies which do not contain lactose, and I am always ready to experiment when I discover a recipe which uses Oreos. In this recipe, Oreos were combined with cream cheese, and the mixture was coated with chocolate – it HAD to taste great, I thought. Well, it does!

Oreo Kugeln 1

In the original recipe, the balls were coated with white chocolate, then decorated with dark-chocolate-patterns and red and white sugar sprinkles. They looked very pretty.

Because of the lactose intolerance, I could not use white chocolate, so I dipped the Oreo Chocolates into dark chocolate. I did not have red and green sugar sprinkles at home, so I used chocolate sprinkles and decorating sugar instead. For decorating these balls, you can use anything you want – go play!

Oreo Kugeln 2

Ingredients:
32 Oreo Cookies (in Austria: 2 packages of Oreo Cookies)
7 oz. (200 g) cream cheese, lactose-free

Chocolate glazing:
200 g dark chocolate, lactose-free (Lindt 70%, Merci 72%)
1-2 tbsp. butter

Slice the Oreo Cookies open. Scratch out the filling with a knife and put the filling into a mixing bowl.

Add the cream cheese to the Oreo-filling. With a hand mixer, combine well.

Put the rest of the Oreos into a plastic bag. With a rolling pin, smash them into very small crumbs. Alternatively you can grind them in a food processor. I prefer the rolling pin method as my food processer somehow cannot grind cookies well.

Add the crumbs to the cream cheese mixture and combine well.

Form balls of about 1 inch diameter. Cool for about one hour.

Cover a baking sheet with baking parchment.

For the chocolate glazing, cut the chocolate into small pieces. Melt chocolate and butter in a double boiler. Add more butter if the glazing is too thick.

Place the balls onto a fork and dip them into the chocolate glazing; they should be completely coated with chocolate glazing. Put the balls onto the baking sheet and immediately decorate with sugar sprinkles, chocolate sprinkles, decorating sugar.

Depending on how big you make them, you will get about 25 Oreo Chocolates.

Store in the fridge.

Nuts in Caramel / “Knusperle”

This is another of my favorite cookies. The recipe is not as simple as it seems. I have made these cookies lots of times, but am always surprised by how much work they are. First of all, it takes a long time until all the nuts are roasted. Second, you might burn your fingers because the nuts and the caramel get unbelievably hot. And finally you will have to work really fast in order to separate the caramel-nuts-mixture into small cookie-sized portions. If you are too slow, you will get a huge caramel-nut-lump which you will never ever get apart again. Lots of work – but the result will be overwhelming, I promise!

Knusperle 3

Knusperle 2

Ingredients:

1 ⅔ cup (375 g) sugar
⅔ sticks (80 g) butter
1 cup (125 g) whole hazelnuts
1 cup (125 g) peeled almond halves
1 cup (125 g) walnut halves

Chocolate glazing:
About 100 g dark chocolate, lactose-free (Lindt 70%, Merci 72%)
2 tbsp. butter

Heat the oven to 350° F (175°) C.

Spread the hazelnuts onto a baking sheet and roast for about 10-15 minutes. The skins should get dry and start to crack. Keep an eye on the hazelnuts: if they get too dark, they will taste burnt and bitter.

When the hazelnuts are roasted, pour them onto an (old) kitchen towel. Close the towel over the nuts and rub them against each other so that the skins will come off. Be careful – the nuts will be very hot! It might be a good idea to wear kitchen gloves while doing this. It is okay if you cannot get all the skins off; it will not matter.

Put the roasted and skinned hazelnuts into a heat resistant bowl.

Roast the almond halves until light brown, add them to the hazelnuts. Roast the walnuts until light brown, add to the other nuts.

Put all the nuts onto the baking sheet again; do not turn off the oven.

Generously butter a second baking sheet.

In a big pan, melt a small amount of the sugar at medium heatd. Gradually add the rest of the sugar and melt until golden brown or light brown.

Now you will have to work fast: Put the baking sheet with the nuts into the oven to warm the nut mixture.

Also put the buttered baking sheet into the oven.

Add the butter to the melted sugar and stir in well.

Remove the buttered baking sheet from the oven and place it onto a heat-resistant coaster.

Remove the baking sheet with the nut mixture from the oven and stir the hot nuts into the caramel until they are thoroughly coated with caramel.

Pour the mixture onto the warm, buttered baking sheet. Make sure you spread the mixture over the entire baking sheet. This will make it easier to form cookie-sized portions as some of the nuts will have separated already.

With two wet teaspoons, immediately separate the caramel-nut-mixture into small, cookies sized heaps. The mixture will firm up fast, so you will have to hurry! Let the mixture cool.

Chocolate glazing:
Cut the chocolate into small pieces. In a double boiler, melt chocolate and butter.

Coat the bottoms of the Caramelized Nuts with chocolate glazing.

Depending on the size, you will get about 70 cookies.

Knusperle 1

From: Neef, K. (1995). Nürnberger Weihnachtsbackbuch. München: Walter Hädecke Verlag.

(Frustratingly crumbly) Carrot Cake with Walnuts and Cream Cheese Frosting

Nice try, Recipes

Life was so busy lately that I simply did not get around to writing for this blog. Work, work, work, helping the kids with their studies, housekeeping, and all the rest. No time for writing.

At the weekend I decided to bake, despite all the work I had to do. I thought it would give me the feeling that there was still something like a “normal” life left. I tried hard to make a pretty and tasty cake, but it did not really work out. It is certainly better to do your baking when you have enough time for it and do not have to do all kinds of additional activities besides!

The recipe I chose was also not ideal, considering that the weekend was quite full already. I wanted to bake this Carrot Cake, which has already gone wrong once. When I baked it in a loaf pan as the recipe said, it looked like this:

 Karotten Walnusskuchen Versuch 1

The cake kept bothering me. The taste was excellent. Dark, moist, not too sweet, with an intense aroma of walnuts and cinnamon and a hint of lemon. I could not understand why it had not risen. That is why I decided to try it again.

This time I baked the Carrot Cake in a round baking pan. I was hoping that this way the batter would rise better than in the loaf pan. I was planning to fill and frost the cake with Cream Cheese Frosting, and to decorate it with caramelized walnuts.

Unfortunately, this second attempt did not work out as I had planned. The cake was baked right through, but it was so moist and crumbly that I had a hard time cutting it into two layers. I ended up turning the cake upside down onto a plate with the bottom of the pan still attached to the cake, then cutting it horizontally in two layers. Next I took the bottom of the pan off, together with the top layer. This worked.

After filling the cake with the frosting, I put the cake together again. I could not match bottom and top layer exactly because the top layer would have fallen apart. The cake therefore looked quite lopsided. It was also so crumbly that I could not spread the frosting onto it without mixing lots of crumbs into the frosting.

Karottenkuchen Walnüsse 1

I also expected the caramelized nuts to be different, but was positively surprised by them.

Karottenkuchen Walnüsse 3

Initially I did not want to present this cake in my blog, but then I thought, why not? It might not look perfect, but the taste was good. I will certainly make it again, if only to find out how to make it turn out exactly the way I want it to be!

Ingredients:

Batter:
4 eggs
1 ¼ cup (225 g) brown sugar
10.7 oz (300 g) carrots, peeled and grated
2 ½ cups (250 g) ground walnuts
½ + ⅓ cups (120 g) chopped walnuts
Grated lemon peel of 1 organic lemon
juice from ½ lemon
½ cup (60 g) flour

2 tsp. baking powder
1 tsp. cinnamon
2 pinches salt

Cream Cheese Frosting:
14.3 oz. (400 g) cream cheese, lactose-free
2 tbsp. lemon juice
1 ⅔ cups (160 g) powdered sugar, sieved

Caramelized walnuts:
12 halved walnuts
1/3 cup (70 g) sugar
1 tbsp. butter
2 tbsp. whipping cream

Grease a round baking pan and dust with flour.

Preheat the oven to 355° F (180° C).

In a small bowl, combine flour, baking powder, cinnamon and salt.

In a large mixing bowl, beat eggs and sugar with a kitchen machine or a hand mixer at maximum speed for at least 5 minutes until fluffy.

Fold in the grated carrots, then the ground and the chopped walnuts, the lemon juice and the lemon peel.

Gently fold in the flour mixture.

Pour the dough into the baking pan and bake for 20 minutes. Turn the temperature down to 270° F (130° C). Keep the door of the oven open a bit with a wooden spoon. Bake the cake for about 55 minutes, until it is browned. It will be done when a toothpick inserted in the center came out clean.

Cream Cheese Frosting:
With the hand mixer, beat cream cheese, lemon juice and powdered sugar at medium speed.

Caramelized walnuts:
In a small pan, melt sugar and butter until the sugar has turned golden brown. Stir occasionally. Add the whipping cream. Be careful – the mixture might bubble up and splatter! Stir until all the lumps have dissolved and the caramel is smooth.

Add the twelve walnut halves to the caramel and stir until they are covered with caramel. Take the nuts out and individually place them onto a piece of tin foil. Pour or spoon the remaining caramel over them. Let the nuts cool down completely.

Finishing:
Horizontally cut the cake into two layers and fill with about one third of the Cream Cheese Frosting. Put the cake together and spread with the remaining frosting. Decorate with the caramelized walnuts.

For a quicker version, skip the frosting and the caramelized walnuts. Simply sprinkle the cake with powdered sugar instead and enjoy!

Adapted from:

Trish Deseine (2010), I Love Cake, München: AT Verlag.

Brownies with Cream Cheese and Walnuts

Cakes, Recipes

In other blogs you will now, at the end of September, find all kinds of delicious recipes with plums, apples and pears. Because of fructose-intolerance, I unfortunately have to avoid those fruits. I therefore do not bake much with them, unless it is for family or friends.
Nevertheless on those cold fall days I crave comfort food which makes me feel warm and happy. These Brownies with all their chocolate and the nuts definitely belong to this category.

Brownies mit Frischkäse 3

I slightly adapted the recipe by Cynthia Barcomi. I find the original version a bit too sweet.
Sometimes when I make these Brownies I skip the sugar beet syrup. I happened to have it at home, so of course I used it. The result was extra-ordinary.
This time I used a mixture of 250 g cheaper lactose-free chocolate, namely „Bensdorp Haushaltsschokolade,” with 42% cocoa, and 100 g Merci 72 % cocoa.

Brownies mit Frischkäse 1

Ingredients:
Batter:
2 cups (400 g) sugar
5 eggs
1 tbsp. sugar beet syrup (optional)
12.5 oz. (350 g) dark chocolate, lactose-free (e.g. Bensdorp Haushaltsschokolade, Lindt 70%, Merci 72%)
2 sticks (250 g) butter
2 cups (210 g) flour
1½ tsp. baking powder
¾ tsp. salt
⅔ cup (80 g) walnuts (not chopped)
Cream cheese mixture:
13 oz. (360 g) cream cheese, lactose-free
¾ stick (90 g) butter, softened
⅔ cup (130 g) sugar
3 eggs
Topping:
1½ cups (180 g) walnuts (not chopped)
Preheat the oven to 355° F (180° C). Grease a baking pan (~9 inches x 123 inches; ~24cm x 32 cm).
Break the chocolate into small pieces. Cut the butter into small cubes. Melt the chocolate and the butter in a double boiler or on the oven over very low heat. Let the mixture cool down.
While the chocolate mixture is cooling, mix flour, baking powder and salt in a small bowl.
Whisk the eggs in a large bowl, then beat in the sugar and the sugar beet syrup.
Next whisk the cooled chocolate-butter-mixture into the egg-mixture.
Stir in the flour mixture. It should just combine with the liquid mixture, so do not stir too long!
Put about ¼ of the batter into a second bowl and set aside.
Stir the walnuts into the remaining ¾ of the batter.
In another mixing bowl, beat the cream cheese, the softened butter, the sugar and the eggs with a hand mixer on low speed.
Pour the batter with the walnuts into the baking pan and spread evenly.
Carefully spread the cream cheese mixture onto the batter. You should not see any chocolate batter any more.
Spoon the remaining chocolate batter onto the cream cheese mixture in several big blotches.
With a toothpick, a skewer or a knitting needle, draw patterns into the brownies, thus creating a marble pattern.
Sprinkle the brownies with the remaining walnuts.
Bake for about 40 minutes. The Brownies will be done when a toothpick inserted in the center comes out clean.

Brownies mit Frischkäse 4

Oreo Cupcakes

Cupcakes, Recipes

To my great surprise and delight, some weeks ago I discovered that the classic Oreo Cookies, those with the white filling, may contain “traces of milk”. That means that there might be minute amounts of milk or milk components in the Oreo Cookies, for example because milk products are processed in the same machine as the Oreo Cookies. As I am only lactose intolerant and do not have a milk allergy, such a small amount of milk or milk components is no problem for me. I can eat Oreo Cookies without problems – hooray!

I immediately went to the store and bought Oreos. Now I can finally have chocolate cookies with my coffee without needing to bake.

I was also really happy to realize that I can now make lactose-free Oreo Cupcakes. I found the recipe for these Oreo Cupcakes in the Internet a long time ago. I made the cupcakes, feeling a bit guilty. After all, it was obvious that the Oreo Cupcakes would be a real lactose-bomb – there was an incredible amount of mascarpone in the topping! Anyway, the recipe sounded so good that I could not resist.

Back then I did not even check if the Oreo Cookies contained lactose or not. I automatically assumed they would contain lactose, as almost every cookie you can buy in the store. I would never have assumed that Oreo Cookies, with their white filling, would be lactose-free!

Oreo Cupcake 1 Website

So I made the Oreo Cupcakes, took some lactase-pills, and enjoyed one of those Oreo Cupcakes (or two or so). They were simply delicious, especially the topping. I still never made them again. If I make the effort of baking, why should I bake something I cannot eat without taking (expensive) pills?

Then a couple of months ago, suddenly there was lactose-free mascarpone in some stores. The Oreo Cupcakes immediately popped into my mind. I wanted to try the fabulous topping once more.

Well, and recently I found out that Oreo Cookies are lactose-free! All of a sudden, making lactosefree Oreo Cupcakes was possible! As soon as I found the time, I got out the recipe, the muffin tray and the mixer. Here they are!

Oreo Cupcakes 2 Website

Ingredients:

Batter:
5 Oreo Cookies
1.8 oz plus 3.5 oz (50 g plus 100 g) high quality dark chocolate, lactose-free (Lindt 70%; Merci 72%)
1 ¼ sticks (140 g) butter
1 ⅓ (140 g) cups sugar
2 eggs
1 ⅓ cups (140 g) flour
2 tbsp. whipping cream, lactose-free

Topping:
2 Oreo Cookies
10.5 oz (300 g) mascarpone, lactose-free
7 oz. (200 g) cream cheese, lactose-free
1 cup powdered sugar (100 g)

Decoration:
6 Oreo Cookies, cut in half

Batter:
Preheat the oven to 350° F (180° C).

Put 12 cupcake liners into a muffin tray.

Coarsely chop 1.8 oz. dark chocolate (50 g). Set aside.

Coarsely chop 5 Oreo Cookies. Set aside.

Break 3.5 oz. dark chocolate into small pieces. In a double boiler, slowly melt the chocolate, the butter and the cream. I usually do this on the oven, over very low heat.

Let the chocolate-butter mixture cool down a bit.

Beat the eggs and the sugar with a mixer or in the kitchen machine until fluffy. This takes at least 5 minutes, rather more.

Add the chocolate-butter mixture to the egg-mixture and beat in well.

Gradually add the flour and beat in. Do not beat too long.

Add the chopped chocolate and the chopped cookies to the batter with a wooden spoon.

Pour the batter into the cupcake liners. They should be about ⅔ full.

Bake for 25-30 minutes. Do not bake too long – the sponge will get hard and dry if you do.

The cupcakes will be done when a toothpick inserted in the center comes out clean.

Oreo Cupcake 3 Website

Topping:
Chop two Oreo Cookies into really fine crumbs. The crumbs will have to go through the icing pipe, so they have to be really small.

Sieve the powdered sugar. This will remove lumps which might block the icing pipe. If there are lumps of powdered sugar in the topping, decorating the cupcakes will be a terrible mess and highly frustrating – so do not omit sieving the powdered sugar!

Mix the mascarpone, cream cheese, and sieved powdered sugar with the hand mixer for about 5 seconds. If you mix longer, the topping will become runny!

Stir in the Oreo crumbs, using a wooden spoon.

Using an icing bag, decorate the cupcakes with the topping. If you do not have an icing bag, spoon the topping onto the cupcakes.

Decorate with the Oreo Cookie halves and enjoy!

Recipe adapted from: josa-li, at Chefkoch.de