Crunchie Cupcakes
Delicious and moist chocolate cupcakes, topped with a golden syrup buttercream, and pieces of Crunchie bar on top
Servings 12
Calories 499kcal
Ingredients
For the cupcakes
- 175 g Butter or baking spread unsalted, softened
- 175 g Light brown soft sugar
- 3 Eggs large
- 2 tbsp Milk
- 150 g Self raising flour
- 25 g Cocoa powder
- ¼ tsp Baking powder
For the buttercream
- 200 g Butter unsalted, softened
- 400 g Icing sugar
- 75 g Golden syrup
- 2-3 tbsp Milk
- 1 tsp Vanilla extract
For decoration
- 3 Crunchie bars cut up into chunks, and some bashed up crumbs
Instructions
- Pre-heat your oven to 140C Fan/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
- For the cupcake sponge, mix together the butter and light brown soft sugar, ideally using an electric mixer, for 5 minutes until smooth and fluffy
- Add the eggs and milk and whisk them in well
- Then gently whisk, or fold in, the self raising flour, cocoa powder and baking powder
- Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
- For the buttercream, mix the softened butter on it's own for a few minutes. Then add the icing sugar, golden syrup, vanilla extract and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
- Spread or pipe the buttercream on top of the cupcakes. Decorate with the chopped up Crunchie bars and crumbs
- Store in an airtight container in a cool place and eat within 3 days
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cupcakes and unsalted butter for the buttercream.
- You can use any cocoa powder for the cupcakes, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
- I used golden syrup for the buttercream, you could use honey instead if you prefer.
- For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 499kcal | Carbohydrates: 63g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 233mg | Potassium: 95mg | Fiber: 1g | Sugar: 52g | Vitamin A: 849IU | Calcium: 42mg | Iron: 1mg
