It’s that time of year again, Valentines Day is slowly approaching us! This year, instead of flowers and chocolates, how about making some homemade treats for both you and your partner to share?
These Crunchie Cupcakes are the ultimate way to say “I love you” this year. A super simple recipe that makes four scrumptious cupcakes (or two muffins) the perfect amount to spoil yourself and your loved one on the day!
I’m obsessed with easy, no-fuss recipes at the moment that take hardly any time to create. The less mess the better! (although it’s valentines day so maybe my partner can do the clearing up…)
Crunchie Chocolate Cupcakes
A scrumptious valentines treat made for two!
Ingredients– 100g Plain Flour
– 75g Caster Sugar
– 1tsp Baking Powder
– 50g Cocoa Powder
– 50ml Whole Milk
– 1 Medium Egg
– 1/4 tsp Vanilla Extract
– 1 Crunchie Bar
– 50g Chocolate
– 50ml Double Cream
– Drizzle of Honey
To make the cupcakes
- First preheat the oven to 200ºC/180ºC Fan/400°F and line a muffin tin with 4 cupcake cases.
- In a large bowl sift in the flour, the sugar and the baking powder and whisk together until combined.
- In a separate smaller bowl beat together the milk, the egg and the vanilla extract before adding to the dry ingredients and whisking until the mixture is smooth and there are no lumps.
- Next sift in the cocoa powder and fold into the cupcake mixture.
- Using a rolling pin, smash the Crunchie bar until it forms crumbs leaving a few bigger pieces as well. Mix into the batter, leaving a small amount or Crunchie crumbs for decoration.
- Spoon the mixture into the 4 cupcake cases and fill the remaining empty muffin spaces halfway with boiling water in order for all the cupcakes to bake evenly.
- Place into the pre-heated oven for 12-15 minutes or until a skewer comes out clean and the cupcakes spring back when touched. Leave until completely cool.
To make the icing
- While the cupcakes are cooling, place the chocolate, cream and the honey in a large boil over simmering water and leave to melt, stirring occasionally. Once all the chocolate has melted and everything is combined, remove from the heat and allow to cool for around 10 minutes.
- When the icing has cooled slightly and is close to setting, spoon the icing onto the cupcakes and sprinkle each one with the remaining crunchie bars.
- Allow to set for another 5-10 minutes and enjoy!
Tip: Make sure the chocolate used for the icing is at least 40% cocoa, the higher % of cocoa the more dark and bitter the icing will taste. Use to your own tastebuds.
Idea: Instead of honey, why not add 1tbsp of apricot jam instead? It’ll give the icing an even more fudgey taste.