Gloverly Cupcakes

In the office, if you go on holiday you’re meant to bring back “goodies” from wherever you go. On Thursday I headed over to Germany to see Tom and then as a surprise took him to Prague for the weekend for his 30th birthday! I’ve been away for nearly a week and I left the country so in theory I should probably have brought something back. However, I didn’t. Instead, I made these Toblerone cupcakes with a giant Toblerone which technically I didn’t even buy – Tom bought me the weekend before when he came back home!

I googled Toblerone cupcakes but didn’t see anything that inspired me so I decided to make my own up. I adapted my usual vanilla recipe and decided to fill them and top them with Toblerone fudge. I normally don’t try the cupcakes until I take them into the office but in order to take some photos of the inside of them I had to try one… what a shame! It was really good but I’m now on a sugar high so instead of going to bed I thought I’d blog about them instead.

Here’s the recipe if you want to have a go at making them…

Toblerone Fudge (adapted from here) 

Makes enbough to fill and top 18 cupcakes (with plenty left to eat afterwards…)

100ml evaporated milk

1/4 cup caster sugar

1/4 cup butter

200g Toblerone, chopped

50ml double cream

Place the evaporated milk, butter and sugar in a saucepan over a medium heat and bring to the boil while stirring constantly. Continue stirring while it boils for a further 5 minutes until thickened and it has turned a caramel colour.

Pour over the chopped Toblerone and stir until melted. Stir in the double cream and pour half onto a baking tray (I didn’t bother lining it, it didn’t stick). Leave the other half in the bowl and put both in the fridge to cool/set completely.

Once the fudge on the tray is set, using a triangle cutter (or a knife) cut out 18 small triangles to go on top of the cupcakes.

Toblerone Cupcakes 

Makes 18

280g caster sugar

240g plain flour

80g unsalted butter

1 tbsp baking powder

pinch of salt

240ml milk

2 eggs

1/2 tsp vanilla extract

A few drops of almond essence

100g finely chopped Toblerone

Line 2 muffin trays with 18 cases. Pre-heat the oven to gas mark 5.

Mix the sugar, flour, butter, baking powder and salt together in a stand mixer (or rub in with your hands) until the mixture resembles fine breadcrumbs.

Beat the milk, eggs, vanilla and almond together in a jug and then gradually beat into the dry ingredients until smooth (ensuring that you scrape down the sides of the bowls after each addition). Beat in the chopped Toblerone.

Divide the mixture evenly between the 18 cases and then bake in the oven for 18-20 minutes until they are lightly browned on top and spring back when pressed (and a skewer comes out clean). Check them and turn them around after 15 minutes.

Take out the tins immediately and leave to cool on a wire rack. Once completely cool, cut a 2cm wide core out of each cupcake, place a teaspoon of the Toblerone fudge filling in the whole and then place the core back on top.

Pipe the icing (recipe below) on top – beware that the nougat and almond pieces in the Toblerone don’t melt so can cause blockages when piping! A plain nozzle might work better (or just be patient and keep taking out the blockages as I did – I ended up re-piping about 5 of them).

Finally place a triangle of Toblerone fudge on top.

Toblerone Buttercream

250g icing sugar

80g butter

100g Toblerone, chopped

50ml warmed double cream

Beat the icing sugar and butter together on a very slow speed until the mixture resembles coarse breadcrumbs. I always put a tea towel over the top of my KitchenAid to prevent icing sugar going everywhere!

Melt the Toblerone and stir in the warm cream. Add the Toblerone and cream mixture to the icing sugar and butter and beat until combined. Once it’s all been added, scrape down the sides. Increase the speed and beat on high for 5 minutes until light and fluffy.