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Cupcakes with Crunchie and chocolate

(12 cupcakes)


  • 1 x basic vanilla icing (basic vanilla icing)
  • 80 ml cocoa, sifted
  • extra cocoa powder for decoration

Follow instructions for basic cupcake batter. Stir in pieces of Crunchie. Divide mixture between paper cases and place in hot oven. Bake for 15 to 20 minutes or until cupcakes are golden brown and a testing pen comes out clean. Remove and allow to cool before decorating. Mix ingredients for icing. Using a large spoon, put a ball of icing on each cupcake. Flatten slightly and sift cocoa powder over the top.