Toblerone Cupcakes

IMG_2580Hello friends. Firstly, apologies for the slight hiatus last week – I was off sunning myself (ok, and getting a bit rained on) in Barcelona – but now I’m back and already getting ready for Christmas. Forty days people.

The one thing that makes its way into mine and my brother’s stockings every year, without fail, is a box of Toblerone minis from my Grandma; the subsequent trading of (my) white chocolate ones for (his) dark has become something of a ritual. So, when I spotted this recipe for Toblerone cupcakes in the Primrose Bakery’s new Christmas book, it practically sang carols to me. These are a little taste of a Bailey family Christmas, in November — though, to be honest, they wouldn’t go amiss any time of year.


220g margarine or unsalted butter, softened
250g soft light brown sugar
3 eggs
1 teaspoon vanilla extract
150g self raising flour
100g cocoa powder
120ml milk

100g milk chocolate
100g unsalted butter, softened
500g icing sugar
50ml milk

Three 100g Toblerone bars, broken into pieces

Makes 18.




Preheat the oven to 160°C fan and line two cupcake trays with 18 cases.

Cream together the butter/margarine and sugar until light and fluffy. In a separate bowl or mug, beat the eggs and vanilla essence together with a fork.

To help stop the batter curdling when you add the liquid, get your eggs and butter/fat the same temperature: if you’re using softened butter, bring your eggs to room temperature, too; if you’re using margarine that doesn’t need to be softened, keep them in the fridge. Weigh out your cocoa powder and flour and mix them together before you add the egg, just in case it does begin to curdle.

Add the egg and vanilla mixture a bit at a time, allowing it to fully incorporate before adding the next. If it does start to separate, throw in a tablespoon of the dry ingredients to bring it back together.

Once all the egg is mixed in, add the remaining cocoa powder and flour and beat. Lastly, add the milk and mix until smooth. Divide equally between the cupcake cases to about three quarters full.

Press a piece of Toblerone into the top of each one — try not to go right down to the bottom, it doesn’t matter if they poke out the top a bit — and bake for 20 minutes, or until a knife inserted in the side (around the piece of chocolate!) comes out clean. Leave to cool on a rack.

To make the icing, melt the chocolate in a bowl in the microwave or over a bain-marie and set aside to cool.

Using a handheld electric beater or a standalone mixer, cream the butter until smooth, then add the icing sugar a bit at a time until well combined and fluffy. Lastly, mix in the milk and melted chocolate.

I piped the icing onto these cakes using a closed-star Wilton 2D nozzle, to give a more ruffled swirl — unlike the straighter ones produced by the open-star 1M that I used for my Coffee & Biscoff Cupcakes. For the finishing touch, pop a second piece of Toblerone on top of each one.

You could easily make these with any kind of chocolate you fancy, though something “meaty” that won’t completely disappear when baked would work best – I’m thinking Mars Bar or Crunchie.