By Angela Day
- Makes 12
- Ingredients
- 100g dark chocolate discs
- 15ml instant coffee powder
- 180ml hot water
- 125g butter
- 300ml castor sugar
- 3 eggs
- 500ml flour
- 60ml cocoa powder
- 10ml baking powder
- 2 packets cookies and cream-style biscuits
ICING
- 125g butter
- 750ml sifted icing sugar
- 30-40ml milk
- 5ml vanilla essence
- 4-5 cookies and cream biscuits, crumbed
- 6 more biscuits, separated, and cream filling discarded
Method
Combine the chocolate, coffee and water in a small saucepan and place over a low heat until the chocolate has dissolved and the mixture is smooth. Set aside to cool.
Cream the butter and castor sugar until light and fluffy.
Add the eggs one at a time, beating after each addition.
Sift the flour, cocoa and baking powder and add to the creamed mixture alternately with the cooled chocolate mixture.
Line a muffin tin with paper cups. Place a cookie in the base of each cup.
Spoon the batter into each cup about three-quarters full.
Bake at 180°C for 20 minutes or until a skewer inserted into the cake comes out clean.
Remove and cool on a rack.
For the icing
Cream the butter till soft. Add icing sugar and enough milk to make a piping consistency.
Beat in the vanilla.
Carefully fold in the crumbed biscuits.
Place mixture in a piping bag and pipe swirls onto each cupcake.
Decorate with a biscuit.