MOSAIKO: CHOCOLATE NO-BAKE BISCUIT CUPCAKES
Yield:
10-11 cupcakes
Ingredients
- 8 oz. tea biscuits
- 1/2 cup chocolate chips
For the chocolate sauce:
- ½ cup granulated sugar
- ½ cup milk
- ¼ cup cocoa powder
- 4 oz. semi-sweet chocolate
- 4 oz. unsalted butter
- 1 teaspoon extract
Optional:
- Chopped nuts (walnuts, pralines, almonds, hazelnuts)
- Dried fruit
- Orange zest
- White chocolate chips
For the chocolate glaze:
- 3 oz. semi-sweet chocolate
- 1/3 cup heavy whipping cream
- ½ teaspoon vanilla extract
Garnish:
- homemade vanilla whipped cream (recipe follows) and berries
Instructions
- Make the chocolate sauce:
- 1. In a small saucepan over medium-low heat, combine the milk, sugar, cocoa powder, and butter. Cook until melted and smooth.
- 2. Remove from heat and add the vanilla extract and the chocolate. Whisk until chocolate has melted and the mixture is smooth. Set aside.
- Assemble the batter:
- 1. Crumble the biscuits into pieces and place in a mixing bowl.
- 2. Pour the chocolate sauce on top and mix with a spatula until all of the cookies are covered.
- 3. Fold in the chocolate chips.
- 4. Line a cupcake pan with liners and fill each liner with the batter. Distribute evenly and press the batter down with the back of a spoon to compress.
- Make the chocolate glaze:
- 1. Heat the heavy whipping cream until scalding hot.
- 2. Place the chocolate in a small mixing bowl and pour the cream on top. Add the vanilla extract and allow the mixture to sit until the chocolate softens. 1-2 minutes.
- 3. Whisk together until smooth and glossy.
- 4. Pour 1 teaspoon or more of the glaze on top of each cupcake.
- 5. Refrigerate 3-4 hours to chill and set.
- 6. Serve topped with whipped cream and berries.
- For the whipped cream:
- 1. cup cold heavy whipping cream
- 2. tablespoon confectioner’s sugar
- 3. teaspoon vanilla extract
- Combine all of the ingredients in a mixing bowl and whisk well until thick and fluffy. Serve!
Notes
Double the recipe to turn this into a cake. Press the batter into a 9-inch round spring form pan that has been lined with parchment paper. Refrigerate 6 hours or overnight.
Remove cake from pan and pour the chocolate glaze on top. Spread and allow some to drip down the sides. Serve with whipped cream and berries. Enjoy!
Hi Dimitra!
I lover your recipes. Where can I find tea biscuits?
Hi Vicki! Thank you 🙂
The Greek-style tea biscuits are usually sold in Greek/Mediterranean grocery stores. The brand “Miranda” makes delicious tea cookies. If you live in an area where there is a large Greek community they might be sold in the local supermarkets. But, feel free to use any plain cookies to make this dessert. Shortbread will work too. They’re also called digestive biscuits and are sometimes sold in the “European” section of the supermarket. I hope this helps!
Hi, Dimitra! Can the cupcakes be made ahead and frozen for a couple of days?
Yes, they keep well in the freezer for up to 2 weeks 🙂
Have you ever made these with a milk chocolate sauce? I have family that doesn’t care for dark chocolate. Any suggestions?
The milk chocolate sauce would be too sweet for me but if the family likes it that way, maybe a thin layer will work 🙂