Ain't got no worries
These are so much like some other recipes I’ve shared, so I wasn’t going to post them. But Hannah asked me nicely to put the recipe online. And I always like to encourage baking that involves tiny pieces of cookies.
If you’re not familiar with Bourbon biscuits: chocolate cookie, chocolate cream. Similar in consistency to EL Fudge cookies in the states, actually. Served here with tea.
Bourbon Biscuit Cupcakes
Ingedients:
200g dark chocolate
250g unsalted butter
250g brown sugar
4 large eggs
2 teaspoons vanilla extract
200g self-raising flour
1 teaspoon baking powder
1 teaspoon bicarbonate soda
1 pack bourbon cream biscuits
1 cup whipping cream
Heat the oven to 170C. Line baking tin with cupcake papers. This makes enough to feed my Year 10 class. That would be 27.
Empty your bag of chocolate cream biscuits into a zip plastic bag and bash them to small bits with either a rolling pin, a meat tenderiser or other bashing tool of your choice. Set aside.
Melt the chocolate in a heat-proof bowl on top of a saucepan of simmering water. Remove from heat.
In a mixing bowl, beat the butter until soft, then add the sugar and mix until light and fluffy.
Add the eggs, mixing after each one.
Pour in the vanilla and cooled chocolate and continue to mix (the chocolate must cool a bit or you will scramble your eggs).
Add in the flour, powder and soda and continue to mix.
Stir in the biscuits and the whipping cream.
Fill cupcake liners just over halfway full and bake for 18-20 minutes, or until a chopstick comes out clean.
Ice with chocolate frosting of your choice: I used more melted chocolate, butter, icing sugar and cream stirred together until thick.
There ya go, Hannah!
xlovesx
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