Crunchie Cupcakes

I’m sure like most houses last weekend, I had a serious amount of chocolate in my flat! So what is a girl to do with lots of yummy chocolate (besides eating it) baking of course! Although I’m not the biggest fan of chocolate, Crunchie bars and their honeycomb filling are hard to say no to. So here Is my own recipe of Crunchie Cupcakes (this recipe makes 17 cupcakes, and takes 50 minutes to make in total) .


Ingredients for the cupcakes

145g Margarine (I used stork, it also needs to be room temperature!)

95g caster

60g light brown soft sugar

150g self raising flour

3 tablespoons of cocoa powder

4 tablespoons of warm water

1 teaspoon of Vanilla extract

3 eggs

110g of Crunchie Rocks

For the buttercream

160g unsalted butter cubed (room temperature)

8 tablespoons of icing sugar

2 tablespoons of cocoa powder

1 teaspoon of salted caramel flavoring (or vanilla extract)

110g of Crunchie Rocks.

Method (for the cupcakes)

  1. Preheat the oven to 180c. Empty the Margarine and sugars into a large pyrex bowl, using a fork cream the sugars together until it’s light and fluffy. Once the mixture is at the correct texture and the eggs and whisk until it’s combined.
  1. Fold the butter/egg mixture into the self raising flour, once the flour is mixed in. Add the cocoa powder and vanilla extract, use an electric whisk to combine all the ingredients (whilst using the electric whisk and the warm water).
  1. Empty the crunchie rocks into a freezer bag, and using a rolling pin smash the rocks into small nuggets. Add the smashed crunchie pieces into the cupcake mixture and using a spatula stir them in.
  1. Using a cupcake tray, place your cupcake cases into the tin. Depending on your cupcake sizes add 1-2 tablespoons of the mixture into each case.
  1. Once you have evenly divided your mixture into their cases, place in the oven on the top shelf for 15-20 minutes. (Tip: Don’t slam the oven door or open the oven door a lot the cupcakes won’t rise if you do!). Once you think the cupcakes are cooked through, remove from the oven. To test if they are cooked through, put a skewer in the middle of the cupcake and if it comes out clean they are all done. If not place bake in the oven for a few minutes on 160c
  1. Leave the cupcakes to sit for 2 minutes, and transfer to a wire cooling rack.

Method (for the buttercream)

  1. Whilst your cupcakes are cooling, you will now have time to create the buttercream. Empty the unsalted butter into a large pyrex bowl and beat the icing sugar together, with your chosen flavouring and cocoa powder. Once all the ingredients are combined place in the fridge for 20 minutes. Once your buttercream is cooled, add the mixture into a piping bag (if you’re using one)

Assemble time!

  1. Decorate your cupcakes with the buttercream, I used a piping bag and added edible gold glitter. Once you have evenly divided the buttercream to all of the cupcakes, add one crunchie rock on each.

Enjoy 🙂


Hot and Sweet Chilli Jam

So over Christmas, My Boss made some sweet chilli jam and brought some into the office. I quickly fell in love with it and when I realised how easy it sounded to make, I thought I would give it a go. I researched a few recipes and Wa-Lah, I made my own sweet chilli jam… with a kick.

You will need a food processor and this takes around 3 hours to make (trust me it’s worth it!)




8 Red Peppers

10 Red Chillies

2 Red Birds Eye Chillies (optional)

8 Garlic Cloves

1 Tablespoon of Ginger Puree

750g of Golden Caster Sugar

400g of Chopped Tomatoes (Drained)

250ml Red Wine Vinegar




  1. Roughly chop the red peppers and chillies, tip into the food processor (with seeds). Add the garlic and ginger then let the processor whiz around until all the ingredients is finely chopped. Using a spatula scrap the mixture into a large mixing bowl and stir the ingredients (just to make sure everything is combined).
  2. Scrap the mixture into a heavy bottomed saucepan and add the sugar, chopped tomatoes and red wine vinegar.
  3. Bring the mixture to the boil, once the mixture starts to bubble turn the heat right down so it simmers. Cook for about 2 1/2 hours stirring occasionally and add small amounts of water to stop it from sticking.
  4. Once your mixture has halved and has a sticky texture. Continue to cook for 10 minutes, making sure you stir it frequently so it doesn’t burn to the bottom of the pan. Your jam will now look like a delicious lava, leave to cool slightly and transfer into your jars.
  5. I put my jar into two left over pickle jars, which were able to contain 670g each!


Enjoy with your favourite crackers, cheese and a glass of port. Or perfect in a cheese and red onion toastie (cure the Saturday Morning Hangover)




Easy Peasy Chocolate Braid

I love baking, I love baking even more when it’s quick and easy to make! All you really need for this is your favourite chocolate bar and some puff pastry.



500g of Puff Pastry (chilled)

2 of your favourite full size Chocolate Bar (I used Galaxy Honeycomb & Reeses Peanut Butter Bar)

1 egg

Self raising flour, to dust

1 tablespoon of Icing Sugar

Butter to grease the baking tray

Chocolate sprinkles (to decorate, optional)


  1. Pre-heat the oven at 180c. On a clean surface dust the self raising flour and with a rolling pin roll out the pastry into a large rectangle. It needs to be around the thickness of a penny and large enough to braid two chocolate bars.
  2. Once your puff pastry is rolled out, cut the pastry in half so you have another two pieces of pastry.
  3. Place one of the chocolate bars in the middle of the pastry. Using the top of the corner of the chocolate bar as marker, using a knife slice diagonal lines on both sides. Now at the top and bottom of the chocolate cut the pastry so you have two rectangle poking out at either end.
  4. Fold in both of the rectangles, take one strip from the left side and again from the right side. Repeat alternating sides until you have created a braid pattern (don’t worry if any of the chocolate bar is visible). Repeat this to the other Chocolate bar.
  5. Cut two sheets of greaseproof and grease with butter. Place both of the Chocolate braids onto the greaseproof paper.
  6. In a small bowl whisk an egg and with a pastry brush lightly brush the egg wash onto the pastry.
  7. Place in the oven on the top shelf for 10-15 minutes, dust with icing sugar and sprinkle Chocolate chips.

Serve hot with Ice Cream or a well deserved cup of tea!

Enjoy 🙂