Kit Kat Cupcake recipe
I can’t believe it’s been a year since I last shared a recipe for baking some sweet treats like these. I have baked cupcakes since then but not the divine chocolate bar cupcake. As the recipes I’ve shared for chocolate bar cupcakes are the most popular and most visited posts on this blog (they make fantastic food porn don’t they!) I thought it high time to get back in the kitchen and bake a batch of Kit Kat cupcakes to share with you.
Last time I baked a batch using a cadbury’s caramel bar as both the inspiration for the flavour of the cupcake and the surprise treat inside. They turned out really well (picture right) and I thoroughly enjoyed both baking and eating them.
I usually need a good excuse for baking up a batch of chocolate bar cupcakes, the caramel bar ones were for my brothers house warming last year and these were to take to a lovely celebration, a dedication ceremony for a friends baby where there was also a bring and share lunch.
I think things like a ‘bring-and-share’ lunch is a great way to have lots of friends round for lunch without breaking the bank. It makes a lovely social gathering. Lots of people bring a plethora of savoury treats so I usually opt for baking and as it was something a bit special I went back to an old favourite.
So why did I choose the kit kat bar for this recipe and is a Kitkat a chocolate bar or a biscuit? Going with the second question first. There seems to have always have been a question as to whether it’s a biscuit or a chocolate bar. Since Nestle started wrapping them in plastic instead of foil as they used to be it’s considered a chocolate bar today but really who knows. Why did I choose it, simple really. Biscuit or bar I love Kitkats and also because Hana found a good recipe for them too!
Kit Kat’s work well as a cupcake flavour and filling. Just like the caramel bar cupcakes these have a surprise in the centre, two little sticks of Kitkat waiting for you. You’ll decorate with with Kit Kat bars as well and some caramel flavour in the frosting they make a very delicious treat.
Chocolate bar cupcake recipe
This recipe is an adaption from one by Chocolate Moosey. You can use the recommended cupcake recipe Carla uses, try out this nice looking one from Lisa Harris or adapt a chocolate cupcake recipe. I’ve set out the recipe below with a chocolate cupcake recipe I’ve used a few times before.
80g unsalted butter
280g caster sugar
200g plain flour
240ml whole milk
2 large eggs
40g good quality cocoa powder
1tsp baking powder
1/2 tsp salt
1 multipack of Kit Kat bars for the cupcakes and frosting.
For the caramel frosting
113g unsalted butter
213g icing sugar
85g caramel syrup, I used caramel flavour ice cream sauce and it worked just fine.
Preheat the oven to 180c. In a large mixing bowl beat together the butter, flour, baking powder, salt, sugar and cocoa powder. You’ll know it is ready when it looks like fine breadcrumbs.
In a separate bowl or jug, whisk together the milk and eggs, it is ready when the whisk comes out clean. Gradually add this to the dry ingredients whilst slowly mixing together. Gradually increase the speed until you have a smooth batter.
Add cupcake cases to a muffin tray and half fill them with batter. Cut the Kit Kat bars into 3’rds (reserving the ‘end’ pieces) and place two pieces on on top of the other on top of the batter. Spoon another portion of the batter on top covering the bar’s. They move around in the batter whilst baking but most will stay in the centre. Pop in the oven for around 20 minutes, or until they have risen and are springy. Cool them in the tray for 10 minutes before turning out onto a wire rack.
For the frosting
Beat together the butter, sugar and caramel syrup till light and fluffy. You may need to add more sugar as you are making this. I had to pop more in as I was mixing the frosting up so keep the bag on hand.
When the cupcakes have cooled pipe the icing on. Finish the cupcakes off with one of the ‘end’ pieces of Kit Kat.
Recipe, text and photos By Russell Bowes
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