Crunchie cupcakes

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 powder and cocoa. 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.

Related posts:

  • Anne

    Wow that’s seriously amazing, well done! I must try these some time!

    • http://www.highteawithdragons.com Kirsten

      Thanks! I hope you like them :)

  • ella d

    Hi Kirsten, I was super excited about making these but I went to cream the butter and sugar together and it wouldn’t ‘cream’. Admittedly I just put them together straight away rather than creaming the butter by itself first. I looked at a few other recipes and so upped the butter to 200g and that did the trick. I fully intended to create the cupcakes as you have but chickened out on doing the buttercream and ganache as I am trying to eat healthier but am having ‘baking withdrawals’! + crunchie bars were over $2 a bar so will save it for a special occasion :)

    These cupcakes… even though I did it with double the butter…they were just beautiful. Not to heavy, not too light… just right :) Kids loved them, I loved them. Since they were uniced I have popped the remainder in the freezer for us to enjoy during the week.

    Thanks for sharing.

    • http://www.highteawithdragons.com Kirsten

      Hi Ella! Sorry to hear you had trouble with creaming the butter & sugar in this recipe – I’ll try it again sometime soon and double check the quantities :) Glad you were able to make them work regardless and that they went down well! I totally agree that these are ‘special occasion’ cupcakes – I hope you like them when you indulge in the full version x

      • Georgina

        Hi was it ever worked out whether the butter should be 100 or 200g? I’m about to make these so I guess I’ll soon find out!

        • Kirsten

          Hi Georgina! Unfortunately I haven’t had a chance to recreate this recipe so can’t confirm about the butter. From memory 100g worked well for me, but 200g for Ella. If you’re concerned about it I’d suggest using the chocolate cupcake recipe here instead :) Good luck!

  • Gabriele

    These look fantastic!!! Will have to make some soon.

  • Sharon Mson

    could you tell me what you mean by white sugar ?

    • Kirsten

      Hi Sharon, white sugar is standard granulated sugar – the type you would usually use in cakes, cupcakes etc :)

  • Pingback: Deconstructed Crunchie Cupcakes()

  • Monique

    This recipe looks amazing! I am making it for my sisters 9th birthday, just wondering if its baking powder (as it says in ingredient list) or baking soda (which is in method) for the cupcakes?? Thanks! :)

    • Kirsten

      Hi Monique, so glad you like the look of it – I hope you (and your sister!) enjoy them :) Sorry about the mix-up, it should be baking powder – I’ve updated the recipe for you.

  • Alex

    How many cupcakes do they make?

    • Kirsten

      Hi Alex, you’ll get between 18 and 24 cupcakes from this recipe depending on the size of your cases :)

  • Cait

    I made these for my boyfriend for his birthday, because Crunchies are his favourite chocolate bars, and we absolutely love them! At first I found it strange to have butter in the ganache (I’d never put butter in ganache before) but it tasted just like the chocolate on a Crunchie bar! These cupcakes are genius, thank you! :)

    • Kirsten

      So so glad you and your boyfriend liked them Cait! You’re so welcome :)

  • Sarah

    I followed the recipe to the letter and the results were beautiful – thank you for these gorgeous cakes. They were worth the effort!

    • Kirsten

      You’re so welcome Sarah, I’m so glad you liked them! :)

  • Anne

    How many cupcakes does this recipe make?

    • Kirsten

      Hi Anne, the recipe makes approx 24 cupcakes. Enjoy!