I used the brown sugar cupcake recipe from my last big bake (the one that I slathered in maple frosting and topped with sugared bacon) and plopped Toblerone candy into the batter before baking.
1 cup brown sugar
1 large egg
1 tablespoon vanilla extract
3/4 cup milk
1/2 cup unsalted butter, melted and cooled (you could also use a neutral-tasting vegetable oil)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
Preheat oven to 350F. In a bowl, combine dry ingredients. Set aside. Line a cupcake tin with liners.
In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.
Add a small amount of batter to the bottoms of the liners, drop in a mini Toblerone, top it with enough cupcake batter to cover then candy.
Bake for 16-19 minutes, or until tops are golden, and allow to cool completely.
Frost as desired.
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