Crunchie Mess Cupcakes

On a recent trip to the supermarket, I discovered this absolutely heavenly Dairy Milk Crunchie spread, and to say I was inspired is an understatement! I just knew I had to bake something with it in, and so, these cupcakes were born. With a chocolatey cupcake, honey and cream cheese frosting, a drizzle of melted chocolate and crumbled Crunchie bars, these little guys are just downright delicious. They are perfect for using up any bars that you might've got at Halloween, or for doing something a little creative with selection box chocolates at Christmas!

At first, I was debating how to use the Crunchie spread. I was toying with the idea of including it in a buttercream mixture, which I still think would be gorgeous, but I decided to use it in the actual cupcake mixture. The spread is packed with little honeycomb chunks, so each bite of the cakes has the odd crunch mixed in with the fluffy insides.
I used this Asda Nutella cupcakes recipe as my starting point, but the icing is one of my creations. As it has a lot of soft and meltable (is that a word?) ingredients in, it is so important that you pop each one into the fridge after you've iced it, so it can keep its shape! Otherwise, you'll end up with a puddle of icingy mess.
This recipe is a little different to many of the other things I've made, as there is no butter in the cakes. You use oil instead, and this results in a much denser but fluffier cake. They also rise amazingly well, thanks to the 3 eggs and the baking powder. I was so surprised to open the oven and see these muffin-like cakes looking back at me!

You will need:
3 eggs
100ml sunflower oil
50g demerara sugar
200g Crunchie spread
225g plain flour
2 teaspoons baking powder
150g unsalted butter
150g cream cheese
300-400g icing sugar
75g clear honey
100g milk chocolate
3 Crunchie bars

  1. Preheat your oven to 180c/gas mark 4 and line a 12-hole muffin tin with cases.
  2. In a large bowl, whisk together the eggs and oil until they're combined. Add in the demerara sugar and beat again. Then scoop in your Crunchie spread (which is so so satisfying to do), and beat until the mixture is smooth. You will see a few little lumps, but don't worry! It'll be the honeycomb from the spread.
  3. Divide your mixture between your cases and bake for 20 minutes or until well risen and springy to the touch. Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a cooling rack,
  4. To make the icing, beat together the butter and cream cheese to soften them. Add your icing sugar in 100g increments, and beat between each addition. I used closer to 400g as I like my icing to have a bit of body, but if you like a runnier icing, feel free to use as much as you like! Pour in the 75g of honey and mix in. You may need to have a little taste to see if you need to add any more at all.
  5. Place a bowl over a barely simmering pan of water and add in your chocolate. Melt it completely and remove from the heat to cool a little. Of course, you can do this in the microwave if you wish.
  6. Pop your Crunchie bars into a sandwich bag and bash them with a rolling pin so you get pieces in all different sizes.
  7. With a piping bag and a star nozzle, pipe your icing on to your cakes into your chosen style, and pop them into the fridge immediately after. Once your chocolate has cooled slightly, you can drizzle it over the icing and sprinkle on your Crunchie pieces. Add some of the bigger chunks to give a messier appearance, then put them back into the fridge to allow the icing to chill further.
And you'll be left with some beautiful, messy cakes that'll go down a storm with every Crunchie-lover! As I said, I'd used a recipe for Nutella cupcakes, so you can swap out the Crunchie spread for Nutella, and use vanilla buttercream with chopped hazelnuts on top instead. These guys would be great for a party or for munching on with a cup of coffee to wash them down.

2 comments

  1. Ohh, these look so yum! I love crunchie :)

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    Replies
    1. Ahh thank you Zoe! I thought I'd gone a little overboard on the Crunchie, but I don't think there's such thing as too much Crunchie

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