Tombstone Cupcakes

Ingredients

8 Belvita Breakfast Milk & Cereals biscuits
150 g white chocolate melts, melted
8 red velvet Cupcakes
4 Arnott’s Choc Ripple biscuits, crushed
Dark chocolate writing icing, to decorate

Method

Line a baking tray with baking paper. Carefully trim about 2 cm from the end of each breakfast biscuit. Place the melted chocolate in a bowl. Use a fork to dip 1 biscuit in the chocolate and turn to coat. Transfer to the lined tray. Repeat with remaining breakfast biscuits and chocolate. Set aside to set.

Use a palette knife to smooth the icing on top of the cupcakes. Place the crushed biscuit in a small bowl. Dip the cupcakes, icing-side down, in the biscuit. Place on a serving platter. Repeat with remaining cupcakes and crushed biscuit.

Decorate biscuits with writing icing. Gently insert the biscuits in the icing on top of the cupcakes.

Credits: Coles

Photo Credits: Coles