Toblerone Cupcake Recipe

As we’re heading into the colder month, it’s time to dust off the classic festive films and get out the delicious homemade treats. I’m dreaming of hot chocolates piled up with marshmallows, quaint snowcapped mountains and lightly dusted villages. If that’s not possible, then I want the next best thing and that’s Toblerone Cupcakes with shards of chocolate to mimic the cragged mountaintop of the Matterhorn mountain peak famed on the Toblerone packaging.

This Toblerone Cupcake Recipe is decadent chocolate cupcakes with Toblerone chocolate chunks, and chocolate frosting and decorated with even more Toblerone. Some purest will be concerned that I’ve used the white and dark chocolate versions of Toblerone in the cupcake bases and then even more to decorate the mountain top of the frosting, well, it reflects the different shades of the Swiss Mountains or it is because I’m rather greedy and I like having more than one type of chocolate on my cupcakes.

There are a few tablespoons of Greek yoghurt in the cupcake mixture, this gives a nice moisture and crumb to the cupcakes and helps them not dry out. If you prefer, you can use a splash of milk to the mixture to help loosen it up and add moisture to the cupcakes.

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Toblerone Cupcake Recipe

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• Author: foodnerd4life
• Total Time: 30 minutes
• Yield: 6 Cupcakes 1x

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Description

Makes 6 Cupcakes

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Ingredients

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For the Sponge-

• 88g Unsalted Butter
• 88g Caster Sugar
• 1 Large Free Range Egg
• 88g Self Raising Flour
• 25g Cocoa Powder
• 2 tbsp Greek Yogurt
• 120g Toblerone Chocolate, mix of white, milk, dark, roughly chopped

For The Frosting –

• 60g Unsalted Butter
• 120g Icing Sugar
• 25g Cocoa Powder
• Splash of Whole Milk

For Decorating – 

• 120g Toblerone Chocolate, mix of white, milk, dark, roughly chopped

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Instructions

1. Oven to 180C. Line a muffin tray with the baking cases.
2. Beat the butter and sugar until light and fluffy. Beat the egg into the butter/sugar mixture. Whisk in the flour, cocoa powder and Greek yoghurt until you have a batter. Fold in the chopped Toblerone chocolate chunks.
3. Evenly spread the batter between the baking cases, keeping the edges clean of batter.
4. Bake for 15-18 mins until a skewer comes out clean. Cool for 10 mins before turning out onto a wire rack to cool completely.
5. For the frosting. In a clean bowl, whisk the butter until soft and fluffy. Beat in the icing sugar and cocoa powder in stages. Add the milk if the frosting is too stiff. Transfer to a piping bag, snipping off the end.
6. Pipe the frosting on the top of each of the cupcakes evenly. Decorate with shards and peaks of the Toblerone chocolate.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Cupcakes
• Method: Bake
• Cuisine: American

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