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Crunchie Bar Cupcakes

True story: these were eaten so quick, I didn’t have time to get a fancy pants photo.

I’ve been experimenting with baking recently and in particular using all my favourite childhood chocs to make fun new cupcakes.

This recipe is for Crunchie Bar cupcakes! I used to get 50p pocket money at the weekends when I was little and I always spent it on a Crunchie. They were my absolute favourite.

Here’s what you need:

  • 3 crunchie bars
  • 110g butter at room temperature
  • 110g golder caster sugar
  • 2 large eggs
  • 50g self raising flour
  • 60g cocoa powder
  • 1.5 teaspoons baking powder
  • 1 teaspoon vanilla essence

Here’s what you do:

  1. Whisk the butter and sugar together until nice and creamy. It should be this sort of colour:
  2. Whisk in the egg and vanilla essence:
  3. Sieve the flour, cocoa and baking power in to the mixture and whisk in well. I forgot to take a photo but this is fairly self explanatory.
  4. Smash up crunchie bars and toss in flour, then fold in to the mixture.
  5. Spoon into cases (makes roughly 12) and bake at 180 degrees for about 25 minutes or until risen. A skewer should come away clean when you pop it in.

If you give them a go, let me know!

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