Martha's cookie cupcakes with raspberry fluff frosting

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How to make Martha's cookie cupcakes with raspberry fluff frosting

  • Yield : 12
  • Prep Time : 0:30
  • Cook Time : 0:18
  • Total Time : 0:48

Ingredients

  • 1/2 cup cocoa powder
  • 1 cup plain flour
  • 1 cup caster sugar
  • 3/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 large egg
  • 1 large egg yolk
  • 40g unsalted butter, melted, cooled
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 12 cream-filled chocolate sandwich cookies

Raspberry-fluff frosting

  • 125g unsalted butter, softened
  • 2 tablespoons raspberry jam, strained through a fine sieve
  • 213g jar marshmallow fluff
  • 2 tablespoons icing sugar mixture

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. line a 12-hole, cup-capacity muffin pan with paper cases.
  • Step 2 Whisk cocoa powder, flour, caster sugar, bicarbonate of soda, baking powder and salt in a large bowl. lightly beat egg and egg yolk in a separate bowl. add egg to flour mixture with melted butter, buttermilk, vanilla and 1/2 cup hot water. Stir until smooth. spoon 1 tablespoon batter into each prepared pan hole. Top with 1 cookie, pushing into batter slightly. Top with remaining batter. Bake for 15 to 18 minutes or until cupcakes are puffed and set. Cool cupcakes in pan on a wire rack.
  • Step 3 Make Raspberry-fluff frosting: Using an electric mixer, beat butter and jam on medium-high until smooth. add marshmallow spread and icing sugar. Beat for 3 minutes or until fluffy and smooth. Transfer mixture to a snaplock bag. Snip off corner. Pipe frosting onto cooled cupcakes. Serve immediately.

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