Do you know why biscuits are my second favourite things aside from cake? Because biscuits are a guilt-free accompaniment to a cuppa. You’re almost judged if you don’t have a biscuit with your tea, well you are in my house anyway.
So here’s my next question…what is the best biscuit out there? For me, it’s a toss-up between those pink wafers you only find in biscuit selection boxes at Christmas or the timeless classics, custard creams and…yes you guessed it bourbon biscuits.
Bourbon biscuits satisfy every biscuit must-have. Chocolatey? Yes. Crunchy? Yes. Chocolate butter-creamy centre? Yes.
Anyway, I knew it wouldn’t take long before I was combining this with another love of mine, chocolate cake. And without further ado, I bring you… bourbon biscuit chocolate cupcakes.
A fairly simple recipe with basic ingredients, these little cakes are hard not to love. And just because your Bourbon biscuit is placed on top of a cupcake doesn’t mean you can’t have it with a cuppa, it’s still the perfect accompaniment and don’t let anyone tell you any different.
For the chocolate cupcakes –
- 140g caster sugar
- 100g plain flour
- 30g cocoa powder
- 1tsp baking powder
- 40g margarine (I use stork)
- 120ml whole milk
- 1 egg
- 1/2 tsp vanilla extract
For the chocolate buttercream –
- 110g margarine
- 200g icing sugar
- 40g cocoa powder
- 1tbsp whole milk
- Bourbon biscuits to decorate
1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases. Using a sifter, put the flour, baking powder, cocoa powder and caster sugar into a large mixing bowl. Add the margarine and combine using either a mixer (with the paddle attachment) or a good old fashioned wooden spoon until you are left with a sandy consistency.
2. Whisk the egg, whole milk and vanilla extract in a separate bowl/mug and add it to your mixture gradually, continuing to mix well until there are no more lumps. Be careful not to over mix.
3. Spoon the mixture evenly into your 12 cases and bake for 20-25 mins. Once they’re ready to come out of the oven, transfer to a cooling rack and leave to cool completely before adding the chocolate buttercream.
4. Whilst the chocolate cupcakes are in the oven, you can make the buttercream. Beat the margarine in a large bowl to soften it and add half the icing sugar, continuing to beat until smooth. Add in the remaining icing sugar, cocoa powder and milk and beat until it is creamy.
5. Once the cakes have cooled and your buttercream is ready to pipe, it’s time to decorate. I use a disposable piping bag with a large star nozzle tip. Add the buttercream to the cakes and finish with a bourbon biscuit. I bang my bourbons straight in the middle but you can be as artistic as you like.
Go on, make a brew and enjoy one of these bad boys.