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Indian Biscuit-Inspired Cupcakes

These cupcakes are inspired by six classic Indian biscuits - JimJam, Parle-G, 50-50, Little Hearts, Bourbon, and Hide & Seek. Made with simple vanilla and chocolate bases, these cupcakes are filled with flavors and nostalgia!
Servings 12 cupcakes
Prep Time 3 hours
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 4 hours
Print Recipe

Equipment

  • 1 Cupcake baking tray
  • 12 Cupcake liners
  • Hand whisk
  • Silicone spatulas
  • Electric mixer with whisk attachment
  • piping bags
  • Saucepan

Ingredients
  

Chocolate Cupcake Base (makes 8)

  • 125 ml full-fat milk
  • 1 tbsp vinegar
  • 120 grams all-purpose flour
  • 100 grams white granulated sugar
  • 100 grams packed brown sugar
  • 1 tsp baking powder
  • 3/4 th tsp baking soda
  • 38 gs cocoa powder
  • 1/2 tsp salt
  • 1 tsp coffee powder
  • 1 egg
  • 60 ml neutral oil
  • 1 tsp vanilla essence
  • 125 ml boiling water

Vanilla Cupcake Base (makes 12)

  • 250 grams all-purpose flour
  • 125 grams granulated white sugar
  • 10 grams baking powder
  • 1/4th tsp salt
  • 1 egg
  • 1 tsp vanilla essence
  • 75 grams butter melted

Bourbon Cupcakes

  • 200 grams milk chocolate
  • 100 ml liquid whipping cream/heavy cream
  • 1 packet Bourbon biscuits

Hide & Seek Cupcakes

  • 100 ml liquid whipping cream
  • 30 grams icing sugar
  • 20 grams cocoa powder
  • 20 grams milk chocolate melted
  • 1 packet Hide & Seek biscuits

JimJam Cupcakes

  • 100 ml liquid whipping cream
  • 30 grams icing sugar
  • 100 grams strawberry jam for whipped cream swirl and for cupcake filling
  • 1 packet JimJam biscuits

Chai & Parle-G Cupcakes

  • 100 ml Indian chai prepared as per your preference
  • 100 ml liquid whipping cream
  • 30 grams icing sugar
  • 1/2 tsp cardamom powder
  • 1/2 tsp cinnamon powder or 1 tsp chai masala powder
  • 1 packet Parle-G biscuits

50-50 Cupcakes

  • 100 ml liquid whipping cream
  • 30 grams icing sugar
  • 30 grams 50-50 biscuits crushed finely
  • 1 packet 50-50 biscuits

Little Hearts Cupcakes

  • 25 ml water
  • 100 grams white granulated sugar
  • 90 ml liquid whipping cream
  • 25 grams unsalted butter
  • 1/2 tsp sea salt
  • 100 ml liquid whipping cream for topping
  • 30 ml icing sugar
  • 1 packet Little Hearts biscuits

Instructions
 

Chocolate Cupcake Base

  • In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, coffee powder, and salt.
  • Add both sugars, buttermilk, oil, and vanilla to the dry ingredients, stirring until fully incorporated.
  • Carefully whisk in hot water until the batter is smooth. This step enhances the chocolate and coffee flavors.
  • Line a cupcake tray with liners. Place half a Bourbon biscuit in some liners and a whole Hide & Seek biscuit in others.
  • Pour batter over the biscuits, filling each liner about ¾ full. Avoid overfilling.
  • Bake at 175°C (350°F) for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Vanilla Cupcake Base

  • In a bowl, whisk together flour, baking powder, and salt.
  • Add sugar, milk, egg, and vanilla, mixing until just combined (some lumps are okay).
  • Pour in melted butter and whisk until the batter is smooth.
  • Line a cupcake tray with liners. Add a whole JimJam biscuit to some, a 50-50 biscuit to others, and leave a few plain for different toppings.
  • Fill liners ¾ full with batter and bake at 175°C (350°F) for 10-15 minutes. Do not overbake.
  • Allow cupcakes to cool completely before assembling.

Bourbon Cupcakes

  • Make the ganache: Pour hot cream over chopped milk chocolate with coffee powder. Let sit for 2 minutes, then whisk until smooth.
  • Set aside some ganache for the filling. Chill the rest, then whip until light and fluffy.
  • Fill cupcakes with ganache, pipe whipped ganache on top, and garnish with half a Bourbon biscuit.

Hide & Seek Cupcakes

  • Make the chocolate whipped cream: Whip cream, icing sugar, and cocoa powder until medium-stiff peaks form.
  • Drizzle melted (but not hot) chocolate over the cream and refrigerate for 5-10 minutes. Give a final whisk to incorporate the set chocolate into the whipped cream.
  • Pipe onto cupcakes and top with a whole Hide & Seek biscuit.

JimJam Cupcakes

  • Make the jam-infused whipped cream: Whip cream with icing sugar until medium-stiff peaks form. Swirl in the jam without fully mixing.
  • Cut a hole in the center of each JimJam cupcake and fill it with strawberry jam. Pipe the jam-swirl whipped cream on top and finish with half a JimJam biscuit.

Chai & Parle-G Cupcakes

  • Make the chai-soaked cupcake: Poke holes in a plain vanilla cupcake (as soon as they come out of the oven) and pour 2-3 tablespoons of sweetened chai over it. Let absorb and cool.
  • Make the masala whipped cream: Whip cream with icing sugar, cardamom, and cinnamon (or chai masala powder) until medium-stiff peaks form.
  • Pipe the whipped cream on top and garnish with a Parle-G biscuit.

50-50 Cupcakes

  • Make the 50-50 whipped cream: Whip cream, icing sugar, and finely crushed 50-50 biscuits until medium-stiff peaks form. Pipe onto cupcakes and top with a 50-50 biscuit.

Little Hearts Cupcakes

  • Make the caramel sauce: Heat sugar and water in a saucepan without stirring until deep amber. Add cream, whisk, and cook for 2 minutes. Remove from heat, add butter and salt, and blend until smooth. Cool completely.
  • Make the whipped cream: Whip cream and icing sugar until medium-stiff peaks form.
  • Cut a hole in a plain vanilla cupcake, fill with caramel sauce, and pipe whipped cream on top. Finish with a Little Hearts biscuit.

Notes

Storage
These cupcakes can be stored for up to 3 days (without piping and filling). Once they have been filled and piped, I recommend storing them in the fridge and consuming them within two days.

Tips & Tricks

💡 Cupcake Baking Tips
  • Measure Ingredients Accurately – Use a kitchen scale for precise measurements, especially for flour and cocoa powder, to avoid dense cupcakes.
  • Don’t Overmix – Overmixing the batter can lead to tough cupcakes. Mix just until the ingredients are combined.
  • Fill Cupcake Liners Correctly – Only fill the liners ¾ full to prevent overflow while baking.
  • Check for Doneness – Use a toothpick to test the center of the cupcakes. If it comes out clean or with a few crumbs, they’re done.
🍫 Chocolate & Ganache Tips
  • Bloom Cocoa & Coffee – Hot water enhances the cocoa and coffee flavors, making the chocolate cupcakes richer.
  • Smooth Ganache Every Time – If your ganache is too thick, warm it gently and whisk. If too thin, let it chill before whipping.
  • Avoid Grainy Whipped Ganache – Make sure the ganache is completely chilled before whipping to achieve a stable texture.
🧁 Frosting & Filling Hacks
  • Stabilize Whipped Cream – To prevent frosting from deflating, chill the bowl and whisk before whipping.
  • Jam Swirl Perfection – Swirl jam into whipped cream instead of fully mixing for a beautiful marbled effect.
  • Chai Infusion Tip – Pour chai onto warm cupcakes so they absorb the flavor better. Avoid adding too much liquid to prevent sogginess.
🍪 Biscuit Handling Tips
  • Crunchy Biscuit Garnishes – Add biscuits on top of the cupcakes just before serving to keep them crisp.
  • Pre-Crush for Smooth Frosting – When using biscuits in whipped cream (like 50-50 cupcakes), crush them into a fine powder to avoid clogging piping tips.
🔥 Caramel Success Tips
  • Patience is Key – Don’t stir the sugar-water mixture while making caramel or it may crystallize. Swirl the pan instead.
  • Cool Before Using – Ensure caramel has cooled before filling cupcakes to prevent it from soaking into the cake too much.
Course: Dessert
Keyword: bourbon, cupcakes, fusion cupcakes, hide&seek, jimjam, little hearts, parle g