Crunchie Cupcakes

Cadbury are winning with the chocolate spreads at the moment and they are fast becoming my favourite things to bake with. Of course you can't beat Nutella and it will always be my favourite, however I love Cadburys variety.

Crunchie is up there with the best and turning it into a chocolate spread was a stroke of pure genius. These cupcakes use it within every element, from the cupcake, to the frosting to the Crunchie Rock on top. These cupcakes are every Crunchie lovers dream.

Crunchie Cupcakes 

(Makes 12 cupcakes) 

125g Self Raising Flour
125g Caster Sugar
125g Butter
1/4 TSP Bicarbonate of soda
2 Eggs
1 1/2 TBSP Whole Milk
1/4 TSP Vanilla Extract
2 TBSP Cadbury Crunchie Chocolate Spread

Crunchie Frosting
150g Butter, room temperature
300g Icing Sugar
3 TBSP Cadbury Crunchie Chocolate Spread

Decoration
30g Honeycomb, crushed
50g Cadbury Crunchie Chocolate Spread
1 Pouch of  Cadbury Crunchie Rocks

Preheat the oven to 170℃, Gas Mark 4.

Line a cupcake tin with 12 cases.

Place all of the cupcake ingredients inside a large mixing bowl and whisk together using an electric hand mixer until well combined and smooth. This should take around three to four minutes.

Equally distribute the mixture between the cupcake cases filling them three quarters of the way full.

Place the cupcakes in the oven for 18 - 20 minutes until golden brown or until an inserted skewer comes out clean.

Once cooked leave the cupcakes to cool in the tin for five minutes before transferring onto a cooling rack and leave to cool completely.

To make the Crunchie frosting place the butter and sugar into a large mixing bowl and whisk with an electric hand whisk until light and fluffy. Add in the Crunchie chocolate spread and whisk to combine.

Place the frosting into a piping bag with a large round nozzle attached.

When the cupcakes are cooled spread a thin layer of the Crunchie chocolate spread over the top. Repeat until all the cupcakes are covered.

Place the piping bag in the middle of the cupcake and squeeze down to create a circle/blob of frosting, repeat this step until all the cupcakes are covered.

Place a Crunchie Rock in the middle of the frosting and then sprinkle over some of the crushed honeycomb. Repeat until all the cupcakes are decorated.