Sunday, April 7, 2013

Tim Tam Cupcakes

While at work a few weeks ago, someone opened a packet of Chit Chats and I got talking about how I hate them. To me, Chit Chats are like the ugly cousin of Tim Tams.

For those of you who aren't from New Zealand or Australia (their country of origin). A Tim Tam is a kind of "cookie" which has two pieces of rectangular biscuit, a layer of icing in the middle then generously coated in delicious milk chocolate.

Tim Tam Cupcakes

I remember when Mr S and I were on our honeymoon in Rarotonga we were asked by and American couple if we had done the Tim Tam Slam, we replied "of course we have!"

The Tim Tam Slam is where you bite both ends off the Tim Tam, then dunk it in your hot chocolate or coffee and suck through the biscuit like a straw. Once you taste some of the drink you quickly slam the melted biscuit in your mouth and omnomnom!

Tim Tam SlamTim Tam Slam

So when it came time to leave my old workplace I decided (after our Chit Chat/Tim Tam debate) that Tim Tam cupcakes would be perfect!

I had always wanted to create these and had a few ideas in my head. Tim Tams baked into the cupcake, a gooey chocolate filling, crushed Tim Tams on top...then I was stuck on the icing, do I use traditional buttercream, chocolate ganache? Oh the possibilities!

Tim Tam Cupcakes

So I decided to make two different kinds and put them to the test.

The first batch I baked half a Tim Tam inside and topped with chocolate buttercream using real dark chocolate. The only problem was I had a bit of a blonde moment and added the chocolate while it was still hot. This resulted in very soft smooshy icing, tasted good, looked bad!

The second batch I decided to fill with the soft buttercream and top with whipped dark chocolate ganache and half a Tim Tam on top. This was a little too full on with the chocolateyness.

Time for plan C.

Chocolate cupcakes with half a Tim Tam baked inside, topped with whipped milk chocolate ganache and half a Tim Tam. Perfect!

Tim Tam Cupcakes

Tim Tam Cupcakes
Makes 12

Cupcakes

Ingredients:
1 C Flour
1/4 C Cocoa
1/2 t Baking Powder
1 t Baking Soda
1/2 t Salt
3/4 C plus 2 T Sugar
1/2 t Vanilla
1 Egg
1/4 C Oil
1/2 C Buttermilk (I use homemade: milk mixed with 1/2 T white vinegar)
1/2 C Black Coffee (made with 1/2 t instant coffee, cooled)
6 Tim Tams, cut in half

  • Preheat oven to 180 degrees C and line a muffin tin with cupcake cases.
  • Pour milk and vinegar together and set aside, this will go lumpy (don't worry it's a good thing!)
  • Make coffee and set aside to cool down.
  • Sift dry ingredients into a large bowl.
  • Add wet ingredients, buttermilk and coffee.
  • Mix ingredients on a medium speed until incorporated, about 2 minutes.
  • Pour mixture into cupcake cases until half full.
  • Place half a Tim Tam in each cupcake and press with a spoon (or your finger!) until batter covers it.
  • Top with a little more cupcake batter, you want them to be almost 2/3 full.
  • Bake for approximately 15 minutes, make sure to check early. Cupcakes are done when a skewer inserted comes out clean.
  • Leave to cool in the tin for 5 minutes before turning out on a cooling rack.
  • Cool completely before decorating.

Tim Tam CupcakesTim Tam Cupcakes

Whipped Chocolate Ganache
Adapted from Savoury Sweet Life

Ingredients:
170g Milk Chocolate
1/2 C Cream
6 Tim Tams, chopped in half

  • Chop the chocolate so that it'll be easier and faster to melt, place in a large bowl.
  • In a small saucepan, heat the cream and bring to the boil.
  • Pour hot cream over chocolate and whisk until completely mixed and there are no more lumps of chocolate.
  • Let ganache cool to room temperature before popping the fridge for approximately 1 hour.
  • Once ganache is cooled, use a whisk attachment and beat ganache for a few minutes until it is light and fluffy and the kind of consistency you can pipe with. 
  • Using a 1M tip or large star tip, pipe a cupcake swirl (using this tutorial) on each cupcake.
  • Top each cupcake with half a Tim Tam.
  • Enjoy!

Recipe Notes:
It pays to pop the Tim Tam on the icing just before serving to save the biscuit from going soft. As an alternative to the swirl decorating you can crush up a Tim Tam and lightly press it into the icing, the same goes for this technique, do it just before eating or you'll have soft biscuit crumbs!

Tim Tam CupcakesTim Tam Cupcakes
Tim Tam Cupcakes

22 comments :

  1. They look deadly good!

    Carina
    http://carstina.blogspot.co.nz/

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    Replies
    1. Haha, thanks Carina! I think they are pretty much!

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  2. I found your blog the other day through bloglovin and I'm in love. I love to bake so your blog is a godsend! Embarrassingly I have never tried the Tim Tam slam since I'm from NZ too! Definitely a must to try this winter ♡

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    Replies
    1. Hi Nicole,
      Oh you are so sweet, I'm so glad you're liking my blog so far! Let me know if there is anything in particular you'd like me to focus on or a particular tutorial/recipe!
      You definitely need to grab yourself a packet of Tim Tams and try it straight away Nicole! I've always wondered what the caramel one (my fave!) would be like, not sure it would work. Let me know if you try! xx

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  3. Which do you prefer the buttermilk or milk with vinegar? and with the coffee can you just use instant? say 1tsp of coffee in 1 cup of water?

    Thanks,
    Sophie

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    Replies
    1. Hi Sophie!
      I actually haven't tried this with store-bought buttermilk, I always make my own (because it's so expensive from the shops). In Red Velvet cake I ALWAYS use the store bought one, just to be on the safe side!
      I use instant coffee, half a teaspoon for half a cup of coffee.
      Thanks for the questions! I've just updated the recipe above so it's a bit clearer, hope this helps!

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  4. This is brilliant! I love your determination to perfecting it, I always get hit by the leftovers from failed attempts not quite wanting to eat them all and not wanting to throw them in the bin. Thanks for the tips as well, like the substitutes for buttermilk, really helpful!

    Kely
    x

    www.twohonesttruths.wordpress.com

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    Replies
    1. Thanks Kely! Yes I was quite determined, also, my first lot had (I think) awful photos so I desperately wanted to re-photograph them! Haha!
      Glad the substitutions are useful, I find them really good!

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  5. The icing on these looks amazing! I'm not a fan of tim tams though. I'm originally from the UK, and tim tams are just like an Australian version of what we call "Penguin biscuits." Really nothing spectacular at all, so I'm going to sub something different.

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  6. That looks amazing! I'll be making them for our end of term party for the kids :) Would you recommend piping on the frosting the night before or only on the day?

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    Replies
    1. Thank you! Oh that sounds like a great idea!
      I recommend piping the icing on the day

      Delete
  7. Hi,

    I made these tonight, planning on icing them tomorrow. The tim tams floated up to the top and went really hard..... I couldn't resist and had to sample one tonight but I found that the biscuits were way too hard in comparison to the lovely moist cupcake so I have decided to pull out all of the tim tams.

    Thanks,
    Sophie

    ReplyDelete
    Replies
    1. Hi Sophie,
      Sorry about your cupcakes! Perhaps the oven was too hot? I didn't have this problem but if you wanted to you could always break up the Tim Tams and put them in the cupcake batter, though this will float to the top too.
      Hope this helps!

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    2. Hi Lydia,

      My oven tends to cook on the warmer side so I cook everything 10 degrees lower than the recipe says. I checked the cupcakes at 12mins and they weren't quite cooked, they were perfect at 15mins so im not really sure what happened to the tim tams. On a brighter note everyone loved the cupcake and asked for the recipe, it is so easy to make, I will definitely be making these cupcakes again even if they dont have the tim tams in.

      Thanks,
      Sophie

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  8. Hi Lydia,

    I just found these and I have to say they look incredibly tasty. I love to bake and make cupcakes most weeks (to the delight of my co-workers). Its great to see someone taking their own spin on things and come up with such a beautiful result through determination.

    Have a look at some of my recipes if you like: http://fromcharliewithlove.blogspot.co.uk/2013/05/the-baking-experiment-presents-flaming.html

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  9. I was wondering if you have to use the coffee. I am making these for a friend who when she showed me the tim tam slam used hot chocolate since she does not like coffee. Can I leave it out or should i replace it with something?
    THank you

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    Replies
    1. Hiya,
      There is no actual taste of coffee in this recipe (it's just a plain chocolate cake recipe) the coffee just brings out the flavour of the chocolate.
      If you really don't want it just replace it with a cup of water.
      Hope that helps!

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  10. Hey Lydia in one of the ingredients you state 3/4 C plus 2 Tablespoons of sugar what is the plus??

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    Replies
    1. I'm not sure what you're asking sorry. That line of the recipe means three quarters of a cup of sugar plus two more tablespoons of sugar, sorry if it isn't clear, might change the way I write the recipes some time!
      You could make it without the two extra tablespoons of sugar, it wouldn't make a lot of difference, this is just a recipe which I've halved so the amounts look funny.
      Sorry to confuse you, hope I've helped!

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  11. Hi Lydia I was just wondering if you have ever used this recipe but for a cake? I make the cupcakes all the time and try them with different flavoured Tim Tams. It is just delicious!

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    Replies
    1. Hi, no I've never tried them as a cake, I think that would be a fun experiment though! Glad to hear you enjoy the recipe! :-)

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  12. I live in Florida and finally found Tim Tams! Using them to make these! can't wait. :)

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