INGREDIENTS
6
yields cakes
14 3/10 oz
crème-filled chocolate cookies
8 ozs
cream cheese
1 serving
glaze
227 gs
powdered sugar
2 tbsp
corn syrup
1 serving
cream to
1/8 tsp
moss gel food color
1 serving
sprinkles
1
egg
3 tbsp
milk
2 tbsp
canola oil
1/2 tsp
vanilla extract
60 mls
coffee
60 gs
flour
100 gs
granulated sugar
22 gs
cocoa powder
3/4 tsp
baking powder
1 pinch
salt
6
place cupcake liners in a muffin pan
1 large glass
combine the egg
1 serving
divide the batter evenly between cupcake liners. bake
220 gs
ready-made chocolate spread
3 tbsp
cocoa nibs
1 serving
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6 smalls
pots