Chocolate Crunchie Bar Cupcake

Decadent mouthfuls of chocolate and candied crunchy bar.. what could be better. Sweet indulgence for those who crave chocolate, cake and a little bit more!

12 small cupcakes

15 minutes

20 minutes

180ºC

Ingredients

Chocolate Crunchy Bar Cupcakes
125g butter

- softened
1 tsp vanilla essence
90g caster sugar
2 tbsp cocoa powder

- level spoon
185g self-raising flour

- white
2 eggs
3 tbsp milk
1 x 40g Cadbury's chocolate crunchy bar

- chopped
Chocolate Butter Cream
60g butter

- softened
6 tbsp icing sugar

- sifted
1 tbsp cocoa powder

- level spoon
Decoration
Swirls of chocolate butter cream
1 x 40g Cadbury's crunchy bar

- chopped pieces

Instructions

Prepare the cakes:
01 Line 12 hole standard muffin tin with paper cases.
02 Place all the ingredients into a food processor and pulse smooth quickly. Divide the mixture between the paper case and bake in a hot oven. Remove from the tin and cool.
Prepare chocolate butter cream:
03 Place all the ingredients into a bowl or food processor and beat them together until smooth.
Decorate cupcakes:
04 Cover the tops of all the cupcakes with the chocolate butter cream and decorate the tops with pieces of chopped crunchy bar.

Notes

Do not make the cake mixture too smooth, as small chunks of crunchy bar should be present. Try also not to over bake the cakes as they taste great moist and slightly sticky.