Deconstructed Crunchie Cupcakes

Ingredients

Cupcakes

• 100g butter
• 2 cups white sugar
• ½ cups caster sugar
• 3 eggs
• 2 cups plain flour
• 1 tsp baking powder
• ¾ cup cocoa
• 1 ½ cups milk
• 1 tbsp vanilla extract

Milk Chocolate Ganache

• 25g butter, room temperature
• 60ml milk
• 100g milk chocolate, broken

Crunchie Buttercream

• Six full-sized Crunchie bars, plus extra for topping
• 150g butter, room temperature
• 2 – 3 cups icing sugar
• 2 – 3 Tbsp milk
• Yellow food colouring (if desired)

Method

Cupcakes

1. Preheat oven to 200 degrees Celsius
2. Beat butter until pale and creamy. Add sugar and mix till creamy. Add eggs one at a time.
3. In a separate bowl, sift flour, baking soda and coca. In a glass, mix the milk and vanilla essence together.
4. Alternate adding the dry and wet ingredients to the butter, sugar and egg mixture, finishing with dry ingredients.
5. Pour into cupcake cases.
6. Reduce heat to 160 degrees Celsius. Bake for 20-25min, or until an inserted skewer comes out clean.

Milk Chocolate Ganache

1. Place butter and milk in a saucepan over medium-low heat and warm until butter is melted
2. Increase heat to medium and bring mixture to the boil, stirring intermittently
3. Remove from heat and add chocolate. Allow to sit for a minute, then stir mixture together. Once combined, whisk until smooth.
4. Place in fridge until thick enough to spread easily. Ice each cupcake with a thin coating of ganache

Crunchie Buttercream Icing

1. Peel / slice chocolate coating away from six Crunchie bars, being careful to remove all traces of chocolate from the hokey pokey. Keep peelings from two bars to top cupcakes later.
2. Place Crunchie bars in food processor and blend until they’re the same consistency as flour.
3. In a large bowl, beat butter until light and fluffy. Add 1 cup icing sugar and 1 tbsp milk and mix well. Add Crunchie powder to icing mixture and beat well. Continue to add icing and milk until icing reaches the desired consistency.
4. Once happy with the icing, you may like to add a small amount of yellow food colouring to the icing to bring it back to Crunchie-ish colour.
5. Ice cupcakes as desired. Top each cupcake with chocolate peels and chunks of remaining Crunchie bars if desired.

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