Panda cupcakes with Oreos

Ingredients for 1 servings:

• 170 g butter, room temperature
• 180 g sugar
• 1 packet of vanilla sugar
• 2 eggs, room temperature
• 300 g flour
• 1 pinch of salt
• 2 ½ tbsp baking cocoa
• 3 tsp baking powder
• 170 ml milk, room temperature
• 120 g butter, room temperature
• 120 g coconut oil (Palmin Soft)
• 1 packet of vanilla sugar
• n. B. Salt
• 180 g powdered sugar, sifted
• 100 g chocolate biscuits, finely crumbled
• 12 Oreo cookies
• 6 Oreo cookies, mini
• Chocolate lens(es)
• Sugar writing, brown and white

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

for 6 pieces

To make the batter, first cream the softened butter with the sugar and vanilla sugar until fluffy. Then add the eggs and mix well. Mix the flour with the salt, cocoa powder and baking powder and fold into the butter and egg mixture alternately with the milk as briefly as possible. If you like it even more chocolatey, you can also add baking-safe chocolate drops to the mixture. Once you have a smooth batter, fill it into 6 large and 6 small muffin cases and bake the cupcakes at 180°C (convection oven) for 20-25 minutes. The cupcakes will be ready after about 12 minutes. After baking, they need to cool completely. Once that’s ready, move on to the frosting. To do this, cream the softened butter, softened coconut oil with the vanilla sugar and salt until the mixture looks very light and airy. This can take up to 3 minutes. When it’s ready, gradually add the sifted powdered sugar. Then, decorate the cupcakes with the frosting, brown sugar lettering, chocolate chips, and halved Oreos. To give the pandas’ bodies a black or dark brown color, simply dip the frosted cupcakes into the crushed chocolate chip cookies and gently tap off any excess crumbs.