1package14.3 ounce crème-filled chocolate cookies (Oreos)
8oz.cream cheeseat room temperature
2cups227g powdered sugar
2tablespoonslight corn syrup
Milk or cream to thin
1/8teaspoonmoss green gel food color
2tablespoonsvegetable or canola oil
1/2teaspoonpure vanilla extract
1/4cup60 ml hot coffee
1/2cup60g all-purpose flour
1/2cup100g granulated sugar
1/4cup22g unsweetened cocoa powder
3/4cup220g ready-made chocolate spread
Fondant flowersper blog post instructions
Make the cookie mixture: Pulverize the cookies to fine crumbs in a food processor. Combine the crumbs with the cream cheese in a large bowl and knead together with your hands (this will be messy – consider using food service gloves). Lay the silicone canelé pan on a baking sheet. Press the cookie mixture into the cavities tightly until overflowing. Use a knife to cut away the excess cookie mixture, creating a flat even surface. Freeze until solid, about 1 hour. Remove from molds and place on a wire rack. Place the wire rack on top of a large baking sheet.
Make the glaze: Combine the powdered sugar and corn syrup in a medium bowl. Add milk 1 tablespoon at a time until a thick glaze is formed. Add food color; mix. Add additional milk until the mixture is thick but still pourable. Use a spoon to cover the cookie shapes with the glaze. Let stand until the excess glaze has run off the sides and then sprinkle with white jimmies. Refrigerate until firm, about 1 hour.
Make the cupcakes: Preheat oven to 350°F.
Place 6 cupcake liners in a muffin pan.
Combine the egg, milk, vegetable oil, vanilla and coffee in a large glass measure with a pour spout. Stir together well.
In a separate large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Pour the wet ingredients into the dry ingredients and mix until incorporated.
Divide the batter evenly between cupcake liners. Bake for 13-15 minutes, or until the tops spring back when you touch them. Let cool completely.
Cut the domes off of the cupcakes and save for later (or eat them now). Place a cupcake in each pot and cover with 2 tablespoons chocolate spread. Place the green cactus portion on top, pressing it into the cupcake slightly. Sprinkle cacao nibs around the edges of the cactus portion where the chocolate spread is exposed. Top each cactus with a fondant or ready-made flower.
Keep desserts chilled and bring to room temperature before serving.
Keyword chocolate cupcakes, confectioners' glaze, oreo cookies