Chocolate Cupcake with Cookies and Cream Top

Chocolate Cupcake with Cookies and Cream Top

Make 12-16 Cupcakes

Ingredients:

For Cupcake

1 Cup Sugar + 1/2 teaspoon

3/4 teaspoon of baking powder

3/4 teaspoon of baking soda

3/4 Cup Flour + 1 Tbsp. (Unbleached white flour, Cake Flour, All Purpose Flour)

1/4 Cup Cocoa Powder + 1 Tbsp.

1 Egg

1/2 Cup of Milk

1/2 Cup of Water (110 degrees F)

1/4 Cup of Oil (Sunflower Oil, Canola Oil, Coconut oil)

1 Teaspoon of Vanilla Extract

1/4 cup chopped pecans or almonds or walnuts or any nuts (optional)

Toppings:

1/2 cup white chocolate

1-2 cookies (your choice)

Instruction:

1. Preheat the oven to 350 degrees F.

2. Prepare your cupcake pan with cupcake cups on it.

3. For your cupcake butter, mix the sugar (remember to leave the 1/2 tsp. sugar for later use), flour, cocoa powder, milk, water, oil, almonds and vanilla extract on a bowl then set aside.

4. Separate the egg white from egg yolk.

5. Combine the egg yolk on your cupcake butter.

6. On a separate bowl whisk the egg white until it is bubbly. You can use a hand mixer or stand mixer but make sure that you will not go to the peak stage like icing just enough bubbly peak. I usually use hand mixer on maximum speed for 40 seconds to 1 minute for this. (We want a flat cupcake so make sure you got the right peak)

7. Combine the cupcake butter and the egg white by folding by using a spatula. (Do not use balloon whisk as we don’t want to lose the bubbly egg white)

8. Gently put the butter into your cupcake pan and leave at least 1/4 space for rising and toppings.

9. Bake it for 18-23 mins. To check if the cupcake is done, get a toothpick and stick it into the middle of 1 of the cupcake, pull it up, touch it and if the toothpick is dry and no more wet ingredients, it means it is done and ready.

10. while your cupcake is cooling get your white chocolate put it in a bowl and melt it using a double boiler or put it in microwave for 1-2 minutes until it is melted.

11. Smash your cookies by putting it in a plastic bag and smash or roll your rolling pin on it. You can also use a food processor for this.

12. Combine the melted white chocolate and the cookies together.

13. Using a spoon spread it gently at the top of the cupcake.

14. Let it cool or put it in the fridge for 10-15 mins.

Enjoy Eating 🙂