Go Back

Peppermint Crisp Tart Cupcakes

Moist caramel cupcakes with a Tennis Biscuit crumb base filled with caramel and crushed Peppermint Crisp topped with caramel buttercream, crushed Peppermint Crisp and mini Tennis Biscuits
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Course Dessert
Cuisine South African
Servings 12 cupcakes

Ingredients
  

COOKIE CRUMB BASE

  • 120 g Tennis Biscuits crushed
  • 80 g Butter melted

CARAMEL CUPCAKES

  • 1 1/2 cup Cake Flour
  • 3/4 cup Brown Sugar
  • 2 tsp Baking Powder
  • 1/2 cup Milk
  • 1/2 cup Oil
  • 2 Eggs
  • 1/2 cup Caramel
  • 1 tsp Vanilla Essence
  • pinch Salt

CARAMEL BUTTERCREAM

  • 150 g Butter room temperature
  • 300 g Icing Sugar
  • 1 tsp Vanilla Essence
  • 1 tbsp Cream
  • 1/4 cup Caramel

FILLING

  • 1/4 cup Caramel
  • Peppermint Crisp crushed

TOPPING

  • Peppermint Crisp crushed
  • Mini Tennis Biscuits

Instructions
 

  • Preheat the oven to 180˚C
  • Line a cupcake tin with paper cups
  • Place the Tennis Biscuits and melted butter in a food processor and pulse until well combined (if you don’t have a food processor, don’t worry, you can easily do this by hand)
  • Spoon approximately a tablespoon of the crumb mixture into each cup
  • Press down with your fingers to form a tightly packed cookie crumb base
  • Place all the cupcake ingredients in a mixing bowl and mix until well combined but be careful not to overmix the batter
  • Fill the cups approximately 3/4 full with the cupcake batter
  • Bakefor 13 – 15 minutes or until a wooden skewer comes out clean
  • Let the cupcakes cool down completely before filling and decorating
  • Place all the buttercream ingredients in a mixing bowl and whip until light and fluffy
  • Make holes in the cupcakes for the filling by scooping some of it out using a teaspoon, set aside the cut-outs for later
  • Fill each cupcake with a teaspoon of caramel and another teaspoon of crushed Peppermint Crisp and replace the cut-out on top of the filling
  • Pipe the buttercream onto the cupcakes using a piping bag and a star nozzle
  • Top the cupcakes with more crushed Peppermint Crisp and Mini Tennis Biscuits (or chunks of Tennis Biscuits)