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INGREDIENTS:
for the Cupcakes:
(makes 15 cupcakes)
for the Frosting:
METHOD:
for the Cupcakes:
Pre-heat your oven to 175ºC / 350ªF. Prepare your cupcake trays with your liners. Sift all your dry ingredients together and leave to the side. Meanwhile blend your sugar and oil together for a few minutes, add the eggs 1 x 1 then the vanilla essence. Add your dry ingredients slowly, lastly add your milk. and blend for 30 seconds until well combined (never overmix your cupcake/cake batter). Scoop your batter with an ice cream scoop (1 coop per liner) and place a mini Toblerone in the middle, pressing it down to make sure its covered by the batter. Bake for 20 - 22 minutes. Let them cool for 5 minutes, then remove them from the cupcake tray/s and let them cool completely on a rack.
for the Frosting:
Beat your butter until light and fluffy. Add the rest of your ingredients and blend on high until creamy and well blended (about 3-5 minutes. Lastly add your cream cheese 1 tablespoon at a time and mix in slowly, when mixed in, increase the speed until high and blend for a further 15 seconds.. if you overblend at this stage your frosting might curdle.
Frost your cupcakes the way you like and top with another mini Toblerone. I also used chocolate vermicilli to decorate the sides.
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Labels: chocolate, Chocolate Cupcakes, Cupcakes, Toblerone, Toblerone Cupcakes