Double Choc Cookie Cupcakes

Mmmmmm…. rich, chocolaty heaven with a biscuit base – what more could you ask for? These were also baked for my mum however I think she found the rich chocolate frosting on rich chocolate cupcake a bit of an overload.  These aren’t for the faint hearted or half arsed chocoholic – these are hardcore chocolate cupcakes!

Ladybug & Bee Cupcake

I had originally intended to make them “s’mores” cupcakes (graham cracker, chocolate and marshmallow) and baked a couple of test cupcakes: one with a piece of marshmallow baked in the batter and the other with a bit of cake scooped out of the top of the cooked cupcake while still warm and a piece of marshmallow placed in the hole to melt before being topped with fudgy chocolaty frosting.  The later turned out the most successful of the 2 modifications and would make a good cupcake, but I felt on this occasion I had enough sugar and flavour that this extra addition was unnecessary.

Ladybug & Bee Cupcakes

This cupcake has a hard biscuit base which added a nice and different texture to what you usually get – I can definitely see myself using this idea in the future, possibly on a ‘Strawberry Shortcake cupcake’ – cookie base, vanilla cupcake filled with Jam and topped with whipped cream… yummo!!  my next baking project?

Ladybug & Bee Cupcake

Unfortunately there was a casualty while making these cupcakes….. my close baking companion and trusty hand beater died.  It was the frosting that did it, however the 30min of beating required for the Mixed Berry Marshmallows might also of had something to do with it :S

Ladybug & Bee Cupcake

Chocolate Graham Cracker Cupcakes

Adapted from a recipe by Martha Stewart

Makes 24 Cupcakes

  • 2 1/4 cups plus 2 tablespoons caster sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup full cream milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups ‘Marie’ biscuit crumbs or any other plain, sweet biscuit/cookie
  • 1/3 cup unsalted butter, melted
  • 1 cup bittersweet chocolate, finely chopped
  1. Preheat oven to 180C (350F) degrees. Line 2 standard muffin tins with cupcake liners; set aside.
  2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Mix ingredients together on low speed.
  3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside. The mixture will be rather runny.
  4. Place biscuit crumbs, remaining 1/4 cup sugar, and melted butter in a bowl; stir until well combined.
  5. Place 1 tablespoon of the biscuit crumb mixture into the bottom of each prepared cupcake case. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
  6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the biscuit bases are golden, about 5 minutes. Remove from oven and fill each cupcake case three-quarters full with cake batter. Sprinkle each with remaining chocolate and biscuit mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer baking tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and place on wire rack to let cool completely. Top with Chocolate Fudge Frosting – recipe follows.

Ladybug & Bee Cupcakes

Chocolate Fudge Frosting

Cupcake Queenie’s Recipe

This quantity is just about enough to pipe a swirl on 24 cupcakes (though the swirl is “medium” sized in my estimation, at about 32g each (a big swirl uses about 40g buttercream).

  • 380g Sifted icing (confectioners) sugar
  • 170g sifted cocoa powder
  • 220g butter, softened (needs to be very soft, but not actually melted)
  • 4 tsp chocolate or coffee liqueur, if desired
  • 2 tsp warm water or strong coffee (or extra if excluding the above)
  • 1 tsp vanilla extract, if not using other flavoured additions
  • ½ tsp salt

Either use a strong bowl-mixer, or, if using a food processor, use the metal blades.

  1. Beat the butter until very creamy.
  2. Add the combined dry ingredients, a bit at a time.
  3. Add the liquid ingredients a bit at a time.
  4. The frosting might get very stiff so if required add more liquid.
  5. Continue to beat for a good few minutes to get a good pipeable consistency.
  6. Put into piping bag & use straight away. If you leave it to sit, it can become too stiff to pipe easily, & will need to be beaten again.
  7. Once piped, it will gradually darken in colour, and “dry” on the outside, so apply sprinkles etc. quickly.
  8. Store in a covered bowl in the fridge & beat each day if possible. Will keep for a week or two. Always beat thoroughly just before use.

3 comments to Double Choc Cookie Cupcakes

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