Milky Bar Cupcakes
Deliciously moreish Milky Bar cupcakes topped with white chocolate buttercream.
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Servings: 12 cupcakes
Calories: 598kcal
Ingredients
Cupcakes:
- 190 g Softened butter
- 190 g Caster sugar
- 1 Teaspoon Vanilla extract
- 3 Medium Eggs
- 190 g Self-raising flour
- 12 Chunks Milky Bar chocolate
Milky Bar buttercream:
- 180 g Milky Bar chocolate
- 200 g Softened butter
- 300 g Icing sugar
- 5 Tablespoons Double cream
Decoration:
- 12 Chunks Milky Bar chocolate
- 12 Milky Bar buttons
Instructions
Cupcakes:
- Preheat your oven to 180℃ (160℃ for fan ovens) and line a cupcake tin with 12 cases.
- In a large bowl, cream together the butter and sugar until soft and fluffy. Stir in the vanilla extract.
- Mix in the flour and the eggs, a little bit at a time, until you have a smooth, thick cake batter. If it's too thick, you can add a splash of milk to help loosen it.
- Divide the cake mix between your 12 cases. Gently push a chunk of Milky Bar chocolate into the centre of each one.
- Bake for 20-25 minutes until a toothpick comes out clean. Transfer them to a wire rack and leave to cool completely.
Milky Bar buttercream:
- Melt the Milky Bar chocolate and set aside to cool completely.
- Add the butter to a large bowl and stir in the icing sugar a little bit at a time. Then stir in double cream.
- Fold in the cooled Milky Bar chocolate and mix until smooth. Transfer the buttercream to a piping bag fitted with a star nozzle and pipe a swirl onto each cupcake.
- Top with chunks of Milky Bar chocolate and Milky Bar buttons and enjoy!
Notes
- Store in an airtight container for up to 4 days.
Nutrition
Serving: 1Milky Bar cupcake | Calories: 598kcal | Carbohydrates: 64g | Protein: 5g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 44mg | Sodium: 37mg | Potassium: 68mg | Sugar: 50g