top of page

5-Star Crunchie Cupcakes


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!


885 views

Recent Posts

Comments


Join the Foodies community and share your Foodies of SA creations with us!

home page 1440x436px.jpg
bottom of page