Description
Makes 6 Cupcakes
Ingredients
Units
Scale
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
Instructions
- Oven to 180C. Line a muffin tray with the baking cases.
- 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.
- Evenly spread the batter between the baking cases, keeping the edges clean of batter.
- 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.
- 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.
- 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