This moist, deep with flavour cupcakes recipe is the perfect baking treat for any occasion
Step 1 Preheat oven to 170°C. Line three 12-hole mini muffin pans with 28 paper cases.
Step 2 Beat butter, egg, vanilla, sugar, flour, cocoa and milk in bowl with an electric mixer on low speed for 1 minute or until ingredients are combined.
Step 3 Increase speed to medium; beat for 4 minutes or until mixture has changed to a paler colour.
Step 4 Spoon batter into a large piping bag and pipe batter into paper cases, evenly distributing.
Step 5 Bake cupcakes for 14-15 minutes or until cooked through. Leave cakes in the pan for 5 minutes before turning, top side up, onto a wire rack to cool.
Step 6 Butter cream: Beat butter, icing sugar and milk in a small bowl with an electric mixer until as white as possible.
Step 7 Spoon butter cream into a large piping bag fitted with a large plain tube. Pipe butter cream on top of each cake. Top with a Tiny Teddy and dust with the extra cocoa.
Step 8 Snowboarding Teddy: Line a tray with baking paper. Set aside.
Step 9 Place chocolate in a small glass or microwave safe bowl. Place the bowl of chocolate in the microwave for 20 second bursts on medium power until melted, stirring in-between each burst.
Step 10 Place Arnotts Mini Scotch Fingers on the tray. Dip the Tiny Teddy biscuit in the melted chocolate, then place on the Mini Scotch Finger Biscuits, hold for a few seconds for the chocolate to set. Continue with remaining biscuits.
Step 11 Place in the fridge until set. Place on top of buttercream icing before serving.