Bourbon Biscuit Cupcakes

28th October 2019

Chocolate cupcakes with chocolate buttercream and finished off with half a bourbon cream.

Recipe

Bourbon Biscuit Cupcakes Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 25 minutes
Cooking Time: 15 minutes
Cooling/Decorating Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12

Equipment needed

Scales, Cupcake tray, Cupcake cases, Large bowl, Sieve, Electric mixer or Wooden spoon, Spatula, Tablespoon (Tbsp), Teaspoon (Tsp), Cake tester, Cooling rack, Sharp knife, D2 piping nozzle, Piping bag.

Ingredients

For the sponge:

175g Baking butter
175g Caster sugar
3 Medium eggs
150g Self raising flour
25g Cocoa powder

For the buttercream:

250g Block butter
500g Icing sugar
40g Cocoa powder
3-5 tbsp Boiling water

For the decoration:

Bourbon biscuits (12 halves)

Method

For the sponge:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Place the 12 cupcake cake cases Individually into the cupcake tray.
In the large bowl cream, the butter and sugar until it becomes pale in colour using an electric mixer or wooden spoon.
Add the eggs one at a time, mixing well between each egg.
Then sieve the flour and cocoa powder into the mixture and fold in gently using a spatula or a mixer on low speed.
Divide the mixture equally between the 12 cupcake cases.
Bake for 15-20 minutes or until a cake tester comes out clean.
Once cooled remove the cupcakes onto a cooling rack and leave until cold.

For the buttercream:

Cut the softened block butter in cubes and place into a large bowl. Mix until pale in colour.
Sift and slowly add the icing sugar and cocoa powder into the bowl with the butter.
Mix well until combine.

For the decoration:

Place the nozzle inside the piping bag, cut just enough for the tip of the nozzle to go through.
Place the buttercream into the prepared piping bag.
Squeeze the buttercream down to the tip of the bag.
Pipe the buttercream onto the cupcakes in a circular motion starting from the outside working towards the middle.
Carefully cut six bourbon biscuits in half.
Place a half biscuit in the centre on top of each cupcake.

Store for up to 3 days in airtight containers.

Notes

To help fill your piping bag, place it in a jug and fold over the edge to keep open.
We recommend that you have more biscuits than you need as they break easily. You can always eat the broken ones!