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Chocolate Teacake High-Hat Cupcake Recipe | Cupcake Jemma



These are kind of a cross between a regular high-hat cupcake, a Tunnocks Teacake and a Wagon Wheel! 3 winners rolled in to one! As with all seemingly fiddly recipes, it’s totally worth the hard work and effort.

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Ingredients:

BUTTERY BISCUIT BASE
25g butter
90g digestive biscuit crumbs
2 tsp golden syrup

CUPCAKES
75g chocolate chips
175g plain flour
30g cocoa powder
185g caster sugar
½ tsp bicarbonate of soda
Pinch of Salt

1 ½ lg eggs (2 small?)
120ml cold coffee
120ml buttermilk
105ml vegetable oil

Raspberry Jam (jarred or home-made)

MARSHMALLOWY MERINGUE ICING
3 lg egg whites
260g caster sugar
7 tbs Golden Syrup (or corn syrup)
¼ tsp cream of Tartar
1 teaspoon vanilla
Pinch of salt
2 tbs water

CHOCOLATE COATING
375g of semisweet choc
3 tbs veg or coconut oil
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35 Comments

  1. Cookie Crumble says:

    I NEVER write any comments, but now I just HAVE TO. I'm making these right now (just put the cakes in the oven) and I'm already blown away. I baked A LOT of Cupcakes and Muffins over the years but this batter is the best and tastiest one I've ever come across. I can't stop scraping the sides of the bowl. I don't know how this can become even better when everything is assembled. Oh my goodness.

  2. dgmoocher D r says:

    These were delicious execpt my fluff slumped and settled….do they need to stay in the fridge? Thank you.

  3. Zeenat Bibi says:

    that cool

  4. Jheng Delarosa says:

    can i use canola oil instead of vegetable oil?

  5. Fleur says:

    WHY won't my sugar dissolve????

  6. sanchi gundecha says:

    What is golden syrup? Is there a substitute for this?

  7. Alison Bell says:

    OMG jemma this looks amazing im going to make them yummy yummy xxxx

  8. Maisie Molyneux says:

    Please could you do a recipe involving caprices?? 🙂

  9. Maryna Bohush says:

    😘

  10. Christianne McLaverty says:

    Oh, my goodness. Perfect🙌 Love everything: the biscuit base, the chocolate, the raspberry jam, & dipped icing💘💘💘💘💌 Tea time, ok⁉😍😙

  11. Rohan Ambetkar says:

    Great combination but what is the similarities between name and cup cake you make

  12. Alison Bell says:

    Hi jemma ive made these cupcakes for my friends little girls birthday party and they turned out amazing i followed your recipe and they were amazing thankyou so much xx

  13. Shashvina Villagovindan says:

    hie Jemma…plain flour as in cake flour or all purpose flour?

  14. Stellar Star says:

    These look incredible! I also love the wall of all the sprinkles in the back! So much fun!

  15. Rosa Quintana says:

    EN ESPAÑOL POR FAVOOOOOR¡¡¡¡

  16. Fortuner Indonesia says:

    No tea in there ?

  17. diana Keller-Cannon says:

    What is golden syrup? Is that honey?

  18. Andrew F says:

    She said buttery biscuit base…

  19. happy2be says:

    How the hell do you stay so slim?

  20. Sumit Sarkar says:

    Love it jemma😘😘😍

  21. nerine maharaj says:

    Please assist me.. I made these but when dipping in the choc my icing started to melt

  22. Bong Bong says:

    Love this girl…

  23. Rasha Mohamed says:

    why you make chocolate cupcake batter with oil not butter?

  24. wania Malik says:

    lovely… yummm

  25. Meagan OHalloran says:

    I made the marshmallow meringue. Omg. I cant even describe how tasty it was 💕

  26. Bala Ramanan says:

    Thanks heaps Jemma from Melbourne Australia

  27. Diane Kurtz says:

    Please STOP the background music! It’s difficult to concentrate on Gemma’s instruction.

  28. Athena says:

    This has probably been asked already. How does caster sugar convert to plain granulated sugar in volume or weight?

  29. Charles Kerry says:

    That looked good .

  30. Emile Balais says:

    i love your videos and so thankful for all the recipes that you put below the desciption box, Thank you so much Ma'am Jemma 🙂

  31. good vibes says:

    wow yum

  32. LizTheFlyingDutchman says:

    I just made these, and except for the fact that I forgot to put the chocolate chips in the batter, it's was a totally doable recipe with an amazing result! I'm in love! Does anybody have a purpose for the left of fluff? I have some left, and I don't want to throw it out, but there is no way i can just eat it like that even though that's my first reaction, but I can't eat every thing I bake or have left over. My skin has trouble staying clear as it is.. But what to do with the leftover fluff?

  33. Hugh mckeown says:

    My daughter was wondering if anyone could answer her question about the marshmallowy meringue icing thank you

  34. Arief Budhi Prasetyo says:

    2:36
    Can I substitute veg oil with melted butter/margarine?
    If it's not, why/what would happen?
    I mean, butter will be tastier, right?
    Thx, Jemma.

  35. Mitchell Robless says:

    how long cloud the baking time

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