Makes 18
Hands-on time: 30 minutes
Hands-off time: 20 minutes
For the cupcake batter:
1 box (600g) store-bought vanilla cake mix
3 eggs
¾ cup (180ml) oil
1 cup (250ml) milk
2 slabs (80g each) Cadbury Dairy Milk 5 Star
For the ganache filling:
½ cup (125ml) cream
2 slabs (80g each) Cadbury Dairy Milk 5 Star
For the icing:
1½ cups (375g) butter, softened
2½ cups (300g) icing sugar
2 slabs (80g each) Cadbury Dairy Milk Crunchie
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!
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