Biscuit-Filled Cupcakes with Flavored Buttercream
Moist vanilla cupcakes studded with crushed Oreos, Jammy Dodgers, or gingerbread biscuits, topped with matching buttercream icings. Three flavor variations: vanilla, chocolate-cocoa, and spiced ginger-cinnamon. Each cupcake reveals its hidden biscuit filling with every bite.
Ingredients
- 1 ½ cups self-rising flourall-purpose flour plus 1.5 tsp baking powder per 150g1:1gluten-containingadds gluten
substitutes base structure
- 1 tsp baking powder
- 12 tbsp unsalted butter, softened
- 3 eggs
- ¾ cups golden superfine sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 ½ oz ground almonds
- 12 mini Oreosdigestive biscuits1:1gluten-containing
replaces filling cookie
- 12 mini Jammy Dodgersraspberry jam and biscuit piecescustomgluten-containing
replaces jam-filled biscuit
- 12 mini gingerbread biscuitsginger nuts1:1gluten-containing
similar spice profile
- 16 tbsp unsalted butter, softened
- 2 cups powdered sugar, sifted
- vanilla extract, few drops(optional)
- 1 tbsp cocoa powder(optional)
- powdered ginger, pinch(optional)
- ground cinnamon, pinch(optional)
- 12 cupcake cases
Instructions
- 1
Heat oven to 350°F (325°F fan/gas 4). Line a 12-hole muffin tin with paper cases in three different colors.
- 2
Combine flour, baking powder, butter, eggs, sugar, milk, vanilla, and ground almonds in a large bowl. Beat with an electric whisk until smooth.
- 3
Spoon batter into each case. Crumble one biscuit type into each case, keeping the same biscuit type per case color.
- 4
Divide remaining batter between cases until half full. Bake for 20-25 minutes until golden and just firm.
- 5
Cool on a wire rack.
- 6
Beat softened butter until soft. Beat in sifted powdered sugar.
- 7
Divide icing into three batches. Add vanilla extract to the first, cocoa and a splash of milk to the second, and ginger and cinnamon to the third. Mix each well.
- 8
Pipe each icing batch onto matching cupcakes using a star nozzle. Top each with two matching biscuits.
Tips
Use different colored cases to track which biscuit is inside each cupcake during assembly.
Pipe icings into separate piping bags fitted with star nozzles for easier decoration, or use one batch at a time with the same nozzle.
Good to Know
Keep in an airtight container for up to two days.
Cupcakes can be baked and cooled one day ahead. Prepare icings and decorate on serving day for best texture.
Serve at room temperature. Icings pair with tea or coffee.
Common Mistakes
Do not overmix the batter after adding milk to avoid dense, tough cupcakes.
Do not overbake; remove at 20-25 minutes to keep centers moist around the biscuit filling.
Do not let butter reach room temperature too long when making icing or it may become too soft to pipe neatly.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
substitutes base structure
similar spice profile
replaces jam-filled biscuit