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!)
60g light brown soft sugar
150g self raising flour
3 tablespoons of cocoa powder
4 tablespoons of warm water
1 teaspoon of Vanilla extract
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)
- 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.
- 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).
- 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.
- 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.
- 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
- Leave the cupcakes to sit for 2 minutes, and transfer to a wire cooling rack.
Method (for the buttercream)
- 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)
- 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.