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.
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!
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!
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
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
1/4 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.
Whipped Chocolate Ganache
Adapted from Savoury Sweet Life
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.
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!