Most people have a favourite chocolate bar. For some it is the Crunchie bar. I can see why – the golden goodness coated in fabulously smooth chocolate – I suspect that eating a crunchie is like going on a date with George Clooney! In the absence of George, all we have is the chocolate bar. And so here is a fabulous little cupcake for crunchie lovers!
125 g butter
½ cup brown sugar
1 tsp vanilla pod scrapings or essence
2 cups self-raising flour
Splash of milk
1 crunchie bar, smashed into pieces with a rolling pin
1 more crunchie bar, broken into bits by hand
A handful of white chocolate chips
Chocolate frosting ingredients
3 cups icing powder
125 g butter
3 tbs Hershey’s chocolate spread
4 tbs cacao powder
2 heaped tbs dollop cream
Combine the butter and sugar and beat until well combined. Add the eggs one at a time, beating with electric mixer in between. Add the vanilla, flour and milk and electric mix until the mix is smooth. Now add the crunchie and white chocolate chips and stir by hand until well through. Divide into a patty cake tin lined with paper cases. Bake at 180 degrees Celsius for about 15-20 minutes.
For the frosting heat the butter in a saucepan. When melted add the icing powder and cacao powder and mix by hand. It will appear lumpy and crazy. Have a sip of gin and don’t fret! Transfer the mix into an electric mixer bowl and add the chocolate spread and half of the icing powder. Electric mix on low for a minute, then add the icing powder in a few portions until all gone. If not thick enough add some more icing powder. Add the dollop cream generously. Keep on the beat for a few minutes until it is the thickness you require. If you would like it shiny, add a splash of hot water – not more than a tablespoon. If you like it matte in appearance, keep on.
Once your cupcakes have cooled, ice by knife or alternatively use a piping bag. These were for a school fete donation, so to jazz them up I used a piping bag. Once iced decorate with chunks of crunchie for effect. How scrumptious!