½ cup butter
4 pieces eggs
½ cup water
1 pack MAYA Butterscotch Brownie Mix 500g
Cookies and Cream Filling:
1/3 cup butter
1 cup powdered sugar
½ cup finely crushed chocolate cookies
2-4 tablespoons milk
1 teaspoon vanilla
Biscuits/ crackers (square)
melted chocolates (dark)
candy sheets cut into strips (for tassels)
colored coated candies
Preheat oven to 375ºF. Grease and line with paper cups two- 6 holes (6 oz.) muffin tins. Set aside.
Prepare cupcake: Cream the butter in a mixing bowl. Blend in eggs and water. Add in the butterscotch mix. Mix until smooth. Pour the mixture onto prepared muffin tins and bake for 20-25 minutes or until done. Set aside.
Prepare cream filling: Beat butter in a mixing bowl. Add the powdered sugar and crushed chocolate cookies alternately with milk beating to spreading consistency. Blend in vanilla. Set aside.
To assemble: Place one cupcake on a plate upside down. Remove paper lining. Stuff center of each cup cake with cream filling – reserve excess filling. Set aside. Dip each cracker into melted chocolate let dry up for a while.
To assemble: Put a dot of the cream at the center of each cracker. Attached one end of tassel on the cream and place on top one colored candy. Let other end of tassel hang on the side of cup cake. Repeat procedure with the remaining cup cakes, crackers and decors.
7 cup cakes