METHOD

For the cupcake batter: 1. Preheat the oven to 180℃. Line a 12-hole muffin tin with cupcake liners.

2. Whisk together the eggs, oil and milk.

3. Add the store-bought vanilla cupcake mix and fold through until combined.

4. Roughly chop the Cadbury Dairy Milk 5 Star. Fold the chocolate into the cupcake batter. Divide the mixture into the muffin liners, filling each liner about ⅔ rds of the way full.

5. Bake for 18-20 minutes. Once cooked remove from the oven and allow to cool. *Chef’s Tip: Bake the remaining 6 cupcakes after the first batch

For the ganache filling: 6. Warm the cream in the microwave until just hot, ensuring it doesn’t reach a boil. Roughly chop the Cadbury Dairy Milk 5 Star. Add the chopped chocolate to the warm cream and stir until silky smooth and melted. Place in the fridge to cool.

For the icing: 7. Place the softened butter in a bowl. Using an electric beater, beat until fluffy, about 3 minutes. Slowly sieve in the icing sugar in 3 additions, beating after each addition.

8. Break 1 slab of Cadbury Dairy Milk Crunchie into a heatproof bowl and microwave in 30-second bursts until melted, stirring between each interval. Allow to cool slightly.

9. Pour the melted and cooled crunchie chocolate into the icing, beating until light and fluffy, about 2 minutes. Set aside.

Assembling: 10. Using the back of a wooden spoon, poke a hole in the middle of each cupcake, creating space for the filling. Make sure the hole is at least 2cm deep. *Chef’s Tip: This means we don’t have to cut out the centre of the cupcake which means more yummy cake to enjoy.

11. Using a teaspoon, fill the holes in the cupcakes with the ganache filling, until it reaches the top of the cupcakes.

12. Using a butter knife, generously spread the icing over the cupcakes. *Chef’s Tip: Make sure to cover the whole cupcake, sealing in the ganache filling.

13. Garnish each cupcake with a few chopped blocks of the remaining Cadbury Dairy Milk Crunchie and ENJOY!