You can use caster sugar instead if you prefer or if you can’t get hold of light brown soft sugar.
I dipped the biscuits in dark chocolate, and drizzled the cupcakes with dark chocolate too. If you prefer you can use milk chocolate or white chocolate.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
If you don’t have a cupcake corer, you can use a small knife or an apple corer to make the hole in the cupcakes. I do recommend getting a cupcake corer if you can, they’re very cheap and so easy to use.
If you only press the chocolate covered part of the biscuit into the buttercream, then this will stop the biscuits from going soft from the moisture of the buttercream.
You can spread the buttercream on top of the cupcakes if you don’t want to pipe it.
Nutrition
Calories: 624kcal | Carbohydrates: 68g | Protein: 6g | Fat: 38g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 217mg | Potassium: 138mg | Fiber: 2g | Sugar: 50g | Vitamin A: 744IU | Calcium: 38mg | Iron: 2mg
