Arnott’s Chocolate Snowboarding Tiny Teddy Cupcakes

This moist, deep with flavour cupcakes recipe is the perfect baking treat for any occasion

Servings:Makes 28
Occasion:Dessert, Entertaining
Cooking Time:15 mins
Preparation Time:30 mins

Made with

Chocolate Half Coat

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Ingredients

100g butter, softened
1 egg
1 tsp vanilla extract
⅓ cup (80ml) milk
¾ cup (165g) caster sugar
1 cup (160g) self-raising flour
2 tblsp (20g) cocoa
28 Arnott’s Chocolate Tiny Teddy, to decorate
Extra cocoa, for dusting
100g butter, softened
1 cup (160g) icing sugar mixture
1 tblsp milk
28 mini scotch fingers
80g dark chocolate melts

Preparation

Step 1

Preheat oven to 170°C. Line three 12-hole mini muffin pans with 28 paper cases.

Step 2

Beat butter, egg, vanilla, sugar, flour, cocoa and milk in bowl with an electric mixer on low speed for 1 minute or until ingredients are combined.

Step 3

Increase speed to medium; beat for 4 minutes or until mixture has changed to a paler colour.

Step 4

Spoon batter into a large piping bag and pipe batter into paper cases, evenly distributing.

Step 5

Bake cupcakes for 14-15 minutes or until cooked through. Leave cakes in the pan for 5 minutes before turning, top side up, onto a wire rack to cool.

Step 6

Butter cream: Beat butter, icing sugar and milk in a small bowl with an electric mixer until as white as possible.

Step 7

Spoon butter cream into a large piping bag fitted with a large plain tube. Pipe butter cream on top of each cake. Top with a Tiny Teddy and dust with the extra cocoa.

Step 8

Snowboarding Teddy: Line a tray with baking paper. Set aside.

Step 9

Place chocolate in a small glass or microwave safe bowl. Place the bowl of chocolate in the microwave for 20 second bursts on medium power until melted, stirring in-between each burst.

Step 10

Place Arnotts Mini Scotch Fingers on the tray. Dip the Tiny Teddy biscuit in the melted chocolate, then place on the Mini Scotch Finger Biscuits, hold for a few seconds for the chocolate to set. Continue with remaining biscuits.

Step 11

Place in the fridge until set. Place on top of buttercream icing before serving.

Notes