cupcakes

Crunchie Chocolate Cupcakes

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!

screen-shot-2017-02-21-at-19-49-59

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…)



The combination of a decadent chocolate sponge and a fudge-like chocolate frosting mixed with smashed up Crunchie bars is just whoa!

baking2

The recipe has such little ingredients meaning most things you will probably have lying in your cupboards making it even easier (and cheaper) to bake! I always start off by weighing all of my ingredients before starting, this helps the process move smoothly and also means you are prepped and ready to bake


The actual cupcakes have only seven ingredients – but don’t be alarmed! although there are hardly any ingredients, the flavour packs a punch!


baking3

baking4

Make sure all the dry ingredients (apart from the cocoa powder) is sifted and whisked together before whisking in all of the wet ingredients. One of my favourite parts of making any sort of chocolate recipe is when adding in the cocoa powder, turning a standard cupcake batter into a gorgeous chocolatey dream…

screen-shot-2017-02-21-at-19-53-00
screen-shot-2017-02-21-at-19-53-52

Now for the best bit… SMASHING THE CHOCOLATE BARS!!! Valentines Day is all about love, but some of us just don’t want that, amirite? This is the perfect way to let off some steam by using a rolling pin to crush the Crunchie bars until they form small crumbs. If you can stop yourself but turning the Crunchie bars into dust, try leaving a few chunky bits in there too!

screen-shot-2017-02-21-at-19-54-04

Yum!! The trick to making such a small batch of cupcakes is to make sure you fill all the other empty cupcake holders with hot water, this allows the cupcakes to all bake evenly

screen-shot-2017-02-21-at-19-55-17

Let’s not forgot the final and possibly most important step of this recipe, the icing!


Do I love buttercream icing? yes, but this icing is SO EASY and also tastes even better than the usual chocolate buttercream and doesn’t need any special mixers or a broken arm to mix together. All you need is a big bowl over simmering water and wallah!

screen-shot-2017-02-21-at-19-55-28

Chocolate, cream and a drizzle of honey makes the most delicious fudgey chocolatey delight. Healthy? no… Delicious? most definitely.
It’s totally worth it.


If you like it even more fudge-like add a small amount of apricot jam instead of the honey.

screen-shot-2017-02-21-at-19-55-37

Have a wonderful Valentine Day I hope it’s filled with joy and love (of course) and give these cupcakes a try! You won’t regret it. Check out the recipe below!


Crunchie Chocolate Cupcakes

  • Servings: 4
  • Difficulty: Easy
  • Print

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

  1. First preheat the oven to 200ºC/180ºC Fan/400°F and line a muffin tin with 4 cupcake cases.
  2. In a large bowl sift in the flour, the sugar and the baking powder and whisk together until combined.
  3. 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.
  4. Next sift in the cocoa powder and fold into the cupcake mixture.
  5. 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.
  6. 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.
  7. 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

  1. 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.
  2. 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.
  3. 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. 


Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s