I’m sure you’re going to love my most recent cupcake recipe which are finished with a cheeky Jammie Dodger. Having noticed how quickly these cupcakes ‘disappered’ I think it’s safe to say that most people are a fan of Jammie Dodgers, as well as the raspberry and white chocolate flavour combination which is incorporated into these super light and delicious cupcakes.
Given that Jammie Dodgers are sandwiched together with raspberry jam, it would be rude not to use a little more raspberry jam in these cupcakes. Not only is it applied as a ‘splat’ (technical word for you!) to finish off these cupcakes, there is also some more to be found inside the cupcakes too!
Think of it as a pimped up Jammie Dodger treat!
With melted white chocolate added to the cupcake batter as well as the silky smooth buttercream frosting, there’s certainly no shortage of yumminess. In fact, if your taste buds are salivating at the thought of these chocolatey Jammie Dodger Cupcakes I’m sure you’ll also love our Double Chocolate Orange Cupcakes which also has chocolate incorporated into both the sponge and frosting.
4 more recipes which use Jammie Dodgers.
- Jammie Dodger Blondies from Kat at The Baking Explorer
- Valentine Rocky Road from Claire at Foodie Quine
- Very Jammy Jammie Dodger Chocolate Brownies from Helen at The Crazy Kitchen
- Jammie Dodger Traybake Cake from Jenny at Mummy Mishaps
So, here’s how to make Jammie Dodger Cupcakes with the favour combination of raspberry & white chocolate.
Jammie Dodger Cupcakes
For the cupcake batter
- 70 g white chocolate
- 155 g butter unsalted & softened
- 80 g caster sugar
- 75 g golden caster sugar
- small pinch of salt
- ½ tsp vanilla extract
- 3 medium eggs lightly beaten
- 155 g self-raising flour
- 1 tsp baking powder
- 2-3 tbsp milk
For the white chocolate buttercream frosting
- 160 g white chocolate
- 320 g Bbutter unsalted & softened
- 320 g icing sugar
- 1-2 tsp milk
- ½ tsp vanilla extract
- 4-5 dessert spoons Raspberry Jam seedless
- mini Jammie Dodgers
- Preheat the oven to 190℃ / Fan 170℃ / 375℉ / Gas 5. Place the muffin sized paper cases into the muffin tray.
- Melt the white chocolate. Break the 70g white chocolate into small pieces and place into a heatproof glass bowl. Create a bain marie by positioning the bowl over a pan of water, ensuring the water doesn’t touch the base of the pan. Sit it over a low to medium heat. Allow the chocolate to melt, stirring periodically with a spatula. Remove the bowl from the pan when it has almost finished melting (the residual heat will allow it to melt completely). Set aside allowing it to cool a little, though not allowing it to set.
- Meanwhile, make the sponge batter. Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and vanilla extract and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition, (see note c below). Sieve the flour and baking powder into the mixture. Use a spatula or large metal spoon to fold this in gently. Add the milk and combine – you’re aiming for a nice dropping consistency. Add the melted milk chocolate and mix together until just combined.
- Fill the muffin cases & bake. Using a teaspoon, fill the cases with the batter mixture. You’re aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 60g. Place the muffin tray in the centre of the oven and bake for 20 – 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and muffin tray and place onto a cooling rack.
- Melt the remaining white chocolate. Break the 160g white chocolate into small pieces and place into a heatproof glass bowl. Create a bain marie by positioning the bowl over a pan of water, ensuring the water doesn’t touch the base of the pan. Sit it over a low to medium heat. Allow the chocolate to melt, stirring periodically with a spatula. Remove the bowl from the pan when it has almost finished melting (the residual heat will allow it to melt completely).
- Make the white chocolate buttercream frosting. Place the softened butter into a good sized bowl. Beat until it is soft and creamy. Sieve half of the icing sugar into the butter. Use a wooden spoon to combine the two ingredients. Sieve the remaining icing sugar into the bowl and mix until combined. Beat well. Add a little milk a teaspoon at a time and beat to create a creamy frosting. Add 1tsp of vanilla extract and mix to combine. Pour in the melted chocolate and beat until well combined.
- Begin to decorate the cupcakes. Once the cupcakes have completely cooled begin to decorate them. Use a small paring knife to cut a cone from the top of each cupcake. (Alternatively use the wide end of a large metal piping nozzle and twist to remove a plug of sponge.) Use the tines of a fork to gently remove a little more sponge if necessary. Place the jam into a pudding bowl. Mix to slacken. Add a teaspoon of seedless raspberry jam. Avoid over filling. Trim the end off the sponge ‘plug’ and replace the crust side to encase the jam.
- Top with white chocolate frosting. Fit a large star nozzle to a piping bag. Give the frosting another quick mix if necessary. Half fill the bag with frosting. Pipe a swirl of frosting on top of the cupcakes. (You will need to refill the piping bag at some point).
- Finish the cupcakes. Add a drop or two of water to the remaining jam. Mix to slacken. Use a spoon or piping bag to add a small amount of raspberry jam to the top of the cupcake. Allow it to run down the frosting a little if it wants. Top with a mini Jammie Dodger.
- 12 Muffin sized cupcake cases & muffin tin.
- Piping bag fitted with large star nozzle.
This post has been shared with:
Cook Once Eat Twice hosted by Corina at Searching for Spice
We Should Cocoa hosted by Choclette over at Tin & Thyme