Freshly baked Time Tam cupcakes.

Tim Tam Cupcakes

G’day, you lovely lot! Who else is excited for the start of the Australian Open? If you’ve been following my blog for awhile, you’ll know that last May I started making special cupcakes for each of the Grand Slams. Well today I’m going to cap off this series with an Australian Open inspired cupcake. I’ve heard quite a few people who’ve traveled to Australia talk about Tim Tams and the famous “Tim Tam Slam”. Tim Tams are a chocolate biscuit or cookie that’s filled with chocolate cream and dipped in chocolate. I couldn’t pass up the chance to incorporate cookies into a cupcake, and thus Tim Tam cupcakes were born. These rich, decadent cupcakes are a chocoholics dream come true!


Freshly baked Time Tam cupcakes.


Tim Tam Cupcakes

A rich, chocolatey cupcake dotted with Tim Tams. Makes 15-18 cupcakes.
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Author Sarah Berrett


Tim Tam Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 5 Tbsp unsalted butter melted
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp distilled white vinegar
  • 1 cup whole milk
  • 15 Tim Tam cookies flavor of choice
  • 1/2 tsp instant espresso optional

Chocolate Buttercream

  • 1 cup salted butter softened
  • 3 1/2 cups confectioner's sugar
  • 1/2 cup unsweetened cocoa powder
  • 2-3 Tbsp heavy whipping cream
  • 1 tsp vanilla extract


  1. Preheat the oven to 350ยบF. Line two standard muffin tins with cupcake liners.
  2. In a large mixing bowl, stir together the flour, sugar, cocoa powder, baking soda, instant espresso, and salt.
  3. Add the milk, vinegar, vanilla extract, and melted butter to the dry ingredients and mix until smooth.
  4. Roughly chop 6 of the Tim Tam cookies. Fold the chopped Tim Tams into the cupcake batter.
  5. Pour the cupcake batter into the prepared tins until the liners are 1/2-2/3 full.
  6. Bake the cupcakes for 25-30 minutes, or until a toothpick inserted in the center comes out dry.
  7. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the chocolate buttercream. In a medium bowl, beat the salted butter for 5 minutes, or until it's light, fluffy, and pale.
  9. Add the cocoa powder, vanilla extract, 2 tablespoons of cream, and 1/2 cup confectioner's sugar to the butter and mix on low until incorporated.
  10. Continue to add and mix in the confectioner's sugar 1 cup at a time, scraping down the the sides of the bowl after each addition, until fully incorporated.
  11. If the frosting is too dry, add the extra tablespoon of cream. If the frosting is too wet, add a few more tablespoons of confectioner's sugar.
  12. Spoon the chocolate buttercream into a piping bag and frost the cooled Tim Tam cupcakes.
  13. Cut the remaining Tim Tams in half. Stick half a cookie into the frosting of each cupcake.

Recipe Notes

High Altitude Adjustments:
1. Preheat the oven to 365ยบF.
2. Add 1 tablespoon of flour.
3. Add 1 tablespoon + 1 teaspoon of milk.
4. Decrease the granulated sugar by 1 tablespoon.

Lining the muffin tin with cupcake liners.

Packages of Tim Tams.

A sleeve of original Tim Tams.

Roughly chopped Tim Tam cookies.

Folding the chopped Tim Tams into the cupcake batter.

Freshly baked Time Tam cupcakes.

Freshly baked Time Tam cupcakes.

Freshly baked Time Tam cupcakes.


My other Grand Slam inspired cupcakes:


Who are you rooting for at this year’s Australian Open? Let me know in the comments below! I bet clicking the social media links down below will burn a few calories, so go ahead and share this post with your friends and fellow chocoholics and grab yourself another cupcake!

A kaleidoscope illustration

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