After my Crunchie cookies were such a hit I decided I’d give making them into cupcakes a try! This recipe is so simple and easy to do and the results are extremely cool (and tasty) in my
opinion. I hope you love them as much as I do!
Ingredients -
(Cupcake batter):
190g unsalted butter
200g plain flour
200g golden caster sugar
3 medium eggs
1/4 tsp bicarbonate of soda
1 tsp baking powder
A pinch of salt
1 tsp vanilla extract
150ml buttermilk
3 tbsp cocoa powder
(Yellow butter cream):
400g icing sugar
200g unsalted butter
1 tsp vanilla or honeycomb extract
1/2 tsp yellow food colouring.
(Decoration):
1 tbsp melted milk chocolate to drizzle on top
Crushed Crunchies to sprinkle on top
Directions -
Preheat your oven to 180 degrees conventional.
Cream together the butter and sugar until smooth.
Add in the 3 eggs separately and stir to combine.
Add in the vanilla extract and buttermilk, stir to combine.
Sift the dry ingredients into a separate bowl, then add slowly to the wet ingredients. Stir slowly as you pour.
Pour the cupcake batter into your cupcake cases. Try to fill them evenly.
Cook in the oven for 15-20 minutes or until they are golden brown.
Buttercream -
Mix together the 400g of icing sugar and 200g of soften unsalted butter until smooth and thick.
Add in the vanilla/honeycomb extract and yellow food colouring. Add 1-2 tsps of whole milk if the buttercream is too thick.
Decoration -
Either pipe on the buttercream or spread it with a knife.
Melt some milk chocolate in the microwave and drizzle it on top of the cupcakes.
Crush a couple Crunchie bars and sprinkle the crumbs on top.
Enjoy!