Chocolate Toblerone Cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24
Ingredients
Cakes
- 220g butter
- 220g sugar
- 4 medium eggs
- 150g self raising flour
- 50g coco powder
- A whole normal Toblerone bar
Topping
- 220g butter
- 220g sugar
- 4 medium eggs
- 150g self raising flour
- 50g coco powder
- A whole normal Toblerone bar
- 250g butter
- 250g icing sugar
- pinch of salt
- 2 teaspoons vanilla essence
- 2 heaped tablespoons cream cheese
- Toblerone
Method
- STEP 1Heat the oven to 180C Cream together the butter and sugar until light and fluffy.One by one stir in the eggs, then fold in the flour and coco powder. Cut up about 3 - 5 pieces of toblerone and cut them up and stir them into the mixture so they melt in the oven. When you put the mixture into the cases make sure each one has some toblerone in. Place mixture into cupcake cases and bake for 10 - 15 minutes.
- STEP 2Allow the cakes to cool on a cooling rack for about 15 minutes. When they are completely cool start making the topping.
- STEP 3Beat the butter so it is light and fluffy and easy to use. Add the icing sugar, pinch of salt and vanilla essence with an electric whisk until well blended. Lastly add your cream cheese 1 tablespoon at a time and mix slowly. I usually use a piping bag to put the topping on to make it look better or an icing set. Finally when the icing is on the cakes grate the rest of the toblerone and sprinkle on the top. Eat and enjoy!
