Bahlsen Choco Leibniz Cupcakes

Bahlsen Choco Leibniz Cupcakes. Hello friends. Hello friends. Happy Friday! So are you ready for the weekend? Fancy making some yummy cupcakes, because I know I do!

Transform your afternoon tea into an extraordinary event with Bahlsen Choco Leibniz Cupcakes.

I am sharing a Bahlsen Choco Leibniz Recipe today. Bahlsen Choco Leibniz Cupcakes, how yummy! Something nice and sweet for you to try over the weekend.

How pretty are these cupcakes, too!?

Start by preparing a rich, moist chocolate cupcake batter, ensuring every bite delivers a burst of cocoa goodness.

How To Make Bahlsen Choco Leibniz Cupcakes:

Bahlsen Choco Leibniz Cupcakes. Once baked to perfection, allow the cupcakes to cool while you whip up a velvety chocolate frosting.

The real magic happens when you top each cupcake with a Bahlsen Choco Leibniz biscuit, adding a delightful crunch and a touch of elegance.

These cupcakes not only offer a tantalising blend of textures and flavours but also steps up the traditional afternoon tea experience into a sophisticated affair.

Serve them alongside a selection of fine teas, and watch as your guests revel in the luxurious combination of smooth chocolate and crisp biscuit, making your gathering truly memorable. So yummy.

Bahlsen Choco Leibniz Cupcakes.

Ingredients:

• 2 CHOCO LEIBNIZ Dark Biscuits
• 40g unsalted butter softened
• 140g caster sugar
• 100g self-raising flour
• 40g cocoa powder
• Pinch of salt
• 2 eggs
• 120ml milk

For The Frosting:

• 140g unsalted butter softened
• 280g icing sugar sifted
• 1-2 tsp semi-skimmed milk
• Food colouring of your choice
• 2 CHOCO LEIBNIZ Dark biscuits

How To Make:

Bahlsen Choco Leibniz Cupcakes.

Method:

• Firstly, preheat the oven to 170°C/325°F/Gas Mark 3 and line a muffin tin with eight cases.
• Process the first two CHOCO LEIBNIZ biscuits in a food processor until they resemble fine dust.
• In a bowl, mix together the butter, sugar, flour, cocoa powder, salt, eggs and milk until smooth. Add the powdered CHOCO LEIBNIZ into this mixture and stir well.
• Spoon into the muffin cases and bake in the oven for 20 minutes.
• Remove from the oven, leave the cases in the tray for five minutes, then remove from the tray and leave to cool completely on a wire rack.

While The Muffins Are Cooling, Make The Cupcake Cream Frosting:

Method:

1. Firstly, beat the butter in a large bowl until soft.
2. Add half the icing sugar and beat until smooth.
3. Add the remaining icing sugar, along with one tablespoon of the milk (add more milk if necessary) and stir until smooth and creamy.
4. Add the food colouring and mix until well combined.
5. Spoon the frosting into a piping bag with a star nozzle and pipe the icing onto the cupcakes in a large swirl.
6. Place the two remaining CHOCO LEIBNIZ under a clean towel and break them up with a wooden spoon or rolling pin to make shards rather than crumbs!
7. Arrange four CHOCO LEIBNIZ shards on the top of each frosting swirl.

Bahlsen Choco Leibniz Cupcakes:

Bahlsen Choco Leibniz Cupcakes. Recipe credit: This recipe has been made using Choco Leibniz Milk Chocolate Biscuits – which are part of the high-quality chocolate range at family-owned biscuit company, Bahlsen. For more information and delicious recipe inspiration, visit Bahlsen.

So what do you think about this recipe? Do you also fancy trying some?

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Bahlsen Choco Leibniz Cupcakes:

Bahlsen Choco Leibniz Cupcakes. Thanks so much for stopping by. Finally, lovelies; I hope you like this post? Also follow Along On Facebook And Instagram.

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Claire Justine

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

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