White chocolate and raspberry cupcakes topped with mini Jammie Dodger biscuits.
These fun Jammie Dodger Cupcakes are perfect for those who love the popular classic sandwich biscuit.
Having noticed how quickly these cupcakes 'disappeared' when I made them, I think it's safe to say that many people are a fan of Jammie Dodgers.
Not only do they have a great name there's something rather comforting about these classic English biscuits filled with raspberry jam. Maybe it's a little trip back in time to our childhood or maybe is just because they are rather yummy!
But what happens when you take these popular biscuits as the inspiration for a cupcake?
White chocolate and raspberry is a great flavour combination so rather than just plain vanilla cupcakes, these cupcakes are made with melted white chocolate added to the cupcake batter to make a light and delicious sponge cake.
A hidden filling
With the given that Jammie Dodgers are sandwiched together with raspberry jam, then the cupcakes has to feature raspberry jam so there's also a hidden raspberry jam filling.
Next they are topped with silky smooth white chocolate buttercream frosting, there's certainly no shortage of yumminess.
But it doesn't stop there, the cupcakes are topped with a 'splat' (technical word for you!) on top of the frosting and then for the pièce de résistance they are finished off with a mini Jammie Dodger.
How long will these cupcakes keep?
The Jammie Dodgers will soften a little when they've been in contact with the frosting for a while. If preparing in advance, add the biscuits when serving.
Stored in an airtight tin in cool place these will last up to 1 week. (But I challange you to keep something this yummy so long!)
If you store them in the refrigerator allow them to come up to room temperature before serving .
Jammie Dodger Fan?
If you too are a fan of Jammie Dodgers and are looking for more inspiring recipes to use them then check out this delicious collection from top UK food bloggers:
4 more recipes which use Jammie Dodgers
- Jammie Dodger Blondies – The Baking Explorer
- Valentine Rocky Road – The Foodie Quine
- Very Jammy Jammie Dodger Chocolate Brownies –The Crazy Kitchen
- Jammie Dodger Traybake Cake from Jenny at Mummy Mishaps
More Cupcakes from Only Crumbs Remain
Jammie Dodger Cupcakes
- cupcake tray
- cupcake cases
- Electric whisk (optional)
- piping bag
- large star nozzle
For the cupcake batter
- 75 g (3oz) white chocolate
- 150 g (5oz) butter softened
- 150 g (5oz) golden caster sugar
- ½ teaspoon vanilla extract
- 3 medium eggs lightly beaten
- 150 g (5oz) self-raising flour
- 2 tablespoon milk
For the white chocolate buttercream frosting
- 150 g (5oz) white chocolate
- 300 g (10½oz) butter unsalted & softened
- 300 g (10½oz) icing sugar
- ½ teaspoon vanilla extract
- 1-2 teaspoon milk
- 3-4 tablespoon raspberry jam seedless
- 12 mini Jammie Dodgers
To make the cupcakes
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Line the muffin tray with cupcake cases.
- Place 75g (3oz) white chocolate broken into pieces in a heatproof bowl and place over a pan of hot water. Stir until melted. Remove from the heat and set aside. Allow to cool.
- Beat 150g (5oz) butter and 150g (5oz) sugar together with a wooden spoon or electric beaters until very pale and fluffy. Beat in ½ teaspoon vanilla extra to combine. Gradually add 3 beaten eggs a little at a time, beating well after each addition.
- Sift 150g (5oz) flour into the bowl and use a spatula or large metal spoon to fold in . Gently fold in then gently fold in 2 tablespoon milk, followed by the cooled melted chocolate until just combined.
- Divide the mixture equally between the 12 cupcake cases. Bake in the centre of the oven for 20–25 minutes until risen golden and springy to the touch. Remove from the oven and transfer to a wire rack to cool completely.
To make the buttercream
- Place 150g (5oz) white chocolate broken into pieces in a heatproof bowl and place over a pan of hot water. Stir until melted. Remove from the heat and set aside. Allow to cool.
- Place 300g (10½oz) butter in a large bowl and beat until light and creamy. Add about half of the 300g (10½oz) of icing sugar and beat until combined. Then add the remaining icing sugar and beat well.
- Add the cooled melted chocolate and beat until light and fluffy. Add ½ teaspoon vanilla extract and 1 teaspoon milk and beat again adding a little more milk to get your desired consistency
- When the cupcakes have cooled completely, use a small paring knife to cut a cone from the top of each cupcake. Use the tines of a fork to gently remove a little more sponge if necessary.
- Place 3-4 tablespoon jam into a bowl. stir with a spoon to slacken. Place about 1 teaspoon of the jam into the hollowed out cupcakes. Avoid over filling. Trim the end off the sponge ‘plug’ and place over the jam to enclose.
- Pipe a swirl of butter cream on top of each cupcake to cover the sponge.
- Add a drop or two of water to the remaining jam. Use a spoon or paper piping bag to add a small amount of raspberry jam to the top of the cupcake. Top with a mini Jammie Dodger.