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Ogeo chocolate chip biscuit cupcakes

Ogeo chocolate chip biscuit cupcakes, Prescriptions, Any category, Any kitchen, Pastries and desserts, American cuisine, Cookies, Cupcake

Ingredients portion 10

Cocoa powder ½ cup

Butter 150g

Sugar ¾ cup

Chicken egg 2 pieces

Wheat flour ¾ cup

Salt pinch

Cottage cheese 150g

Vanillin pinch

Sugar powder 50 g

Cookies Oreo 15 pieces

Pastry decorations to taste

Cooking instructions 1 hour

1 Preheat the oven to 180 degrees. Line the paper muffin tins with muffin tins.

2 Mix the melted butter, cocoa and sugar until smooth. Cool slightly. Beat the eggs and add to the chocolate mixture. Then add flour and a pinch of salt. In the bottom of the cake tin, place one biscuit each and top with 2/3 of the batter. Bake for 20 minutes.

3 Meanwhile, in a mortar or blender, grind 3-4 biscuits. Mix the curd cheese and icing sugar together. Whisk with a whisk or fork to make the mixture more fluffy. Later add the biscuit crumbs and mix again. Put into the freezer for about 15 minutes.

4 When the cupcakes are ready, cool them. If the tops and biscuits have risen strongly, press them down while the batter is warm. Decorate the cooled cupcakes with cream, leftover biscuits or sprinkles.

Citrus jelly with honey and mint

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .