Arnott’s Chocolate Tiny Teddy Cupcakes

If you go down to the woods today, you’re sure of a delicious surprise! Perfectly sized for little hands and tummies, our Tiny Teddy Cupcakes make a yummy addition to any basket of treats. So, grab your picnic blanket and favourite teddy to set out on a Teddy Bears’ Picnic in your local park, backyard or living room!

Servings:makes 28
Occasion:Dessert, Snack, Entertaining
Cooking Time:15 mins
Preparation Time:30 minutes

Made with

Chocolate Half Coat

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Ingredients

100g butter, softened
1 egg
1 tsp vanilla extract
⅓ cup (80ml) milk
¾ cup (165g) caster sugar
1 cup (160g) self-raising flour
2 tblsp (20g) cocoa
28 Arnott’s Chocolate Tiny Teddy, to decorate
Extra cocoa, for dusting
100g butter, softened
1 cup (160g) icing sugar mixture
1 tblsp milk

Preparation

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.

Notes