Tim Tam biscuits have been a beloved staple in many New Zealand homes for years. When Shannon from Be My Light Blog asked me to collaborate on a project showcasing one of Arnott’s new Tim Tam flavours, I was excited to get involved. The brief was simple and delicious: translate the new Strawberry Champagne Tim Tam into a cupcake. The result is a rich, malt-infused chocolate cupcake filled with bright strawberry goo and crowned with a light champagne buttercream.
This recipe produces moist chocolate malt cupcakes with a sweet, fruity centre and a delicate, slightly boozy buttercream. If you don’t have Champagne on hand or prefer not to use it, a dry or off-dry white wine works well as a substitute and gives a similar flavour profile without needing a special bottle.
If you would like to use homemade strawberry filling, prepare a simple Fruit Goo or strawberry compote ahead of time and allow it to cool before filling the cupcakes. The Fruit Goo should be spoonable but thick enough to hold its shape inside the cupcake.
- Cupcakes
- 175 g plain flour
- 30 g cocoa powder
- 10 g malt powder
- 185 g caster sugar
- ½ teaspoon baking soda
- 75 g dark chocolate, chopped
- 2 eggs
- 120 ml cooled coffee
- 120 ml buttermilk
- 105 ml neutral oil (vegetable or sunflower)
- Filling
- Strawberry goo or thick strawberry compote (see Fruit Goo recipe)
- Topping
- 150 g unsalted butter, softened
- 360 g icing sugar, sifted
- 2 tablespoons Champagne or dry white wine
- A drop of pink gel or liquid food colouring (optional)
- 1 pack Strawberry Champagne Tim Tam biscuits, for decoration
- Fresh strawberries, for garnish
- Preheat the oven to 170°C (bake setting). Line a 12-hole cupcake tin with paper cases.
- In a food processor or chopping board, roughly chop the dark chocolate. Place it in a large mixing bowl with the sifted flour, cocoa powder, malt powder, caster sugar and baking soda; whisk to combine.
- In a separate bowl or the bowl of a stand mixer, whisk the eggs, cooled coffee, buttermilk and oil until smooth and combined.
- With the mixer on low, add the dry ingredients to the wet mixture and whisk just until the batter is even and smooth. Avoid overmixing.
- Transfer the batter to a small jug or piping bowl and fill each cupcake case about two-thirds full.
- Bake for 16–20 minutes, or until a skewer inserted into the centre comes out clean or the cupcakes spring back when gently pressed. Remove from the oven and allow to cool slightly in the tin, then transfer to a wire rack to cool completely before filling.
- When cooled, use a corer or small knife to remove the centre of each cupcake and spoon in about a tablespoon of strawberry goo. Smooth the top of the cupcake if needed so the buttercream sits nicely.
- For the buttercream, beat the softened butter in a stand mixer for about 5 minutes until pale and fluffy, scraping down the bowl occasionally.
- Gradually add the sifted icing sugar in two or three additions, beating for 2–3 minutes between each addition until the texture is light and creamy.
- On low speed, add the Champagne (or white wine) and a tiny drop of pink colouring if desired. Beat briefly to incorporate, then increase the speed and whip for another minute to achieve a smooth, pipeable consistency. Adjust the texture with a small amount of extra icing sugar if the buttercream is too soft.
- Pipe a generous swirl of champagne buttercream onto each filled cupcake. Top each one with a broken piece of Strawberry Champagne Tim Tam and press a fresh strawberry into the buttercream. For extra indulgence, drizzle a little additional strawberry goo over the top.
Tips and serving suggestions: These cupcakes are best enjoyed the day they are made, but they will keep for 1–2 days stored in an airtight container in the refrigerator. Allow chilled cupcakes to come to room temperature for 20–30 minutes before serving so the buttercream softens. You can vary the filling by using raspberry or mixed-berry compote, or swap the Champagne for a sparkling grape juice if serving to children. For a taller swirl, chill the filled cupcakes briefly before piping the buttercream. Finally, crush a few Tim Tam biscuits and sprinkle them over the frosting for extra texture.
Whether you’re celebrating a special occasion or simply craving a nostalgic flavour twist, these Chocolate, Strawberry and Champagne cupcakes combine familiar biscuit-inspired notes with a fruity, modern finish. They are playful, flavorful, and easy to adapt to your pantry and preferences.