This easy chocolate Kit Kat cupcake recipe makes the most fluffy cupcakes, filled with Kit Kat pieces, and topped with a light, whipped Kit Kat buttercream frosting. These are so awesome, that you’ll want to invite your friends over to help out!
Take a break…
Whether your hot drink of choice is either tea or coffee, I’m going to let you into a little secret… chilled Kit Kat fingers!
Now don’t sit there looking all confused, thinking what is she on about. Let me tell you, a chilled Kit Kat finger is perfect for stirring your coffee with. Go on try it!
The chocolate finger biscuit gets warm and a little melty on the outside, that when you take a bite that chocolate coating is smooth and silky but you get a perfect Kit Kat snap of the wafers (yes it’s a thing).
And if you can get them, the 70% cocoa dark chocolate ones make the ideal coffee stirrers!
Now I’ve divulged my secret it should come as no surprise to you that there’s always a packet of Kit Kat’s hiding out in my fridge. So moving on from my Twix inspired layer cake, I thought I’d step up my chocolate bar baking game and try out a Kit Kat inspired version.
Going down the cupcake route was a no-contest idea really. As my mind conjured up a rich chocolate cupcake filled with chunks of Kit Kat and a whipped buttercream, the deal was done. They’re utterly amazing!
The BEST Kit Kat cupcake recipe
Full measurements and instructions can be found on the printable recipe card
I’ll be honest and admit that these cupcakes didn’t last 2 days in our house. They are just THAT awesome, a chocolate bar lover’s dream come true.
But if you need an extra little persuasion, let’s take a look at what make’s these insanely delicious…
The Cupcake
Let’s start with my go-to chocolate cupcake recipe that I use every time! It’s never failed me and it gives the most perfect rich and fluffy cake that melts in your mouth.
And to take the cupcake to the next level, the batter is stuffed with chunks of Kit Kat, giving you signature Kit Kat wafers in every bite.
The Buttercream
If you’ve got a sweet tooth like me, you’re going to love this one.
To compliment that decadent chocolate cupcake, I’ve paired it with what must be my most favourite buttercream ever – whipped vanilla Kit Kat!
A light and creamy vanilla buttercream speckled with crushed pieces of Kit Kat piped into perfect pillows, then topped with more candy bar chunks and drizzled with chocolate ganache!
Pro tips for totally amazing Kit Kat cupcakes
- Chill your Kit Kat first – Not only are chilled Kit Kats great for stirring coffee; when you cut them up, to add to the cupcake batter, they hold their shape rather than crumbling. This way you’ll end up with perfect chunks in your baked cupcakes.
- Add a shot of coffee to bring out the flavour – It might sound a little strange, but adding a shot of cooled espresso to your chocolate cupcake batter will give you a beautifully rich chocolately taste, whilst still keeping your cupcakes light and fluffy.
- Add sour cream to keep your cupcakes moist – A moist chocolate cake can sometimes be tricky even for the best baker. Adding sour cream to the batter mix helps keep your cupcakes moist without compromising on flavour.
- Turn your tray halfway through – Keep an eye on your cupcakes as they bake. What you are looking for is nicely domed cakes with an even chocolate colour across the top. If you find some are cooking faster than others, turn the cupcake tray halfway through the baking time. My oven is hotter in the back left so by turning them all my cakes get an even bake.
- Test your baked cupcakes – Check your cakes are baked by gently pushing a toothpick into the centre and if it comes out clean, they’re ready. If there is cake batter on the toothpick pop them back in the oven for a few more minutes. Alternatively, gently press the cupcakes with your fingers – if the cake springs back it’s ready. If you leave an indentation back in they go.
Recommended equipment
How long will the cupcakes last?
Trust me, you’ll want to eat these as soon as they’re made! But if you don’t eat these all at once, the cupcakes will keep in an air-tight container for up to 3 days.
Alternatively, you can freeze then for up to 1 month. Make sure the cupcakes are placed in a freezer-proof box before freezing and defrost thoroughly before eating.
If you have any leftover buttercream, pop it in a sealed container in the fridge for up to 2 weeks, or the freezer for 3 months.
More cupcake recipes to try
If you liked this Kit Kat cupcake recipe here are some other recipes that I think you’d enjoy…
Kit Kat Cupcakes
Ingredients
For the cupcakes
- 100 g Dark Chocolate or Semi Sweet Chocolate
- 250 g Butter Unsalted
- 250 g Light Soft Brown Sugar
- 30 ml Soured Cream or Natural Yogurt
- 4 Eggs Medium
- 25 ml Espresso Coffee Cooled
- 250 g Self-Raising Flour or Cake Flour
- 50 g Cocoa Powder
- ½ tsp Baking Powder or Baking Soda
- 150 g Kit Kat Fingers approx. 12 fingers
For the KitKat frosting
- 50 g Kit Kat Fingers approx. 4 fingers
- 200 g Butter Unsalted
- 400 g Icing Sugar or Powdered Sugar
Instructions
- To make the cupcakes: Preheat oven to 180C/ 350F and line a deep muffin tray with cupcake cases.
- Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
- Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
- Add the sugar to the softened butter and cream until light and fluffy. Add the soured cream and mix through.
- Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg.
- Add the cooled espresso coffee, and mix until well combined.
- Sift the flour, cocoa powder and baking powder together, and add to the mixture. Gently mix together until the cake batter is soft and smooth.
- Add the melted chocolate and mix through the batter until fully combined.
- Cut the Kit Kat fingers into 1cm pieces and then gently fold through the cake batter.
- Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Leave to cool on a wire rack.
- To make the Kit Kat buttercream: Using a stick blender with the knife attachment or a food processor, blitz the Kit Kat fingers to form crumbs. Alternatively, add them to a food bag, seal and crush with a rolling pin.
- In a large bowl or stand mixer, beat the butter until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and beat until smooth.
- Add the Kit Kat crumbs to the buttercream and fold through until they are well distributed.
- To decorate: Fill a piping bag fitted with a round nozzle (Wilton 1A) with the buttercream.
- Pipe the frosting onto the cupcakes and then decorate with any leftover Kit Kat pieces.
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
I haven’t made these cupcakes yet but I don’t drink coffee so I have no idea how to get a shot of coffee. Any suggestions?
Thank you. Can’t wait to make these.
Hi Courtney
Thanks for your comment – and it’s reminded me I need to update to include info about the coffee 🙂
If you’re not a coffee drinker or you prefer not to include the coffee in the recipe; then no worries at all – you don’t need to add it. I recommend adding coffee into my chocolate recipes as it helps to intensify the chocolate flavour without tasting the coffee flavour. So you’ll be fine to make these without adding in the coffee. Hope you enjoy them!
Thanks
Lou
If I wanted to add the shot of espresso how do I get a shot?
Thanks
Hi Courtney – if you wanted to add a shot of espresso, you would need to brew an espresso coffee using either fresh ground coffee beans or instant espresso coffee powder. f you can’t get hold of instant espresso powder, you can substitute with a strong instant coffee instead. I recommend the barista-style instant coffees such as Milicano. Use 1 heaped teaspoon and mix with 25ml of boiled water, and allow to cool before adding into the cupcake batter.
I hope this helps; and as I mentioned previously if you don’t want to add the coffee you do not need to. It is entirely optional.
Thanks
Lou
I have KitKat-loving great nephew who will be 18 in August. When. I asked him what kind of birthday cake he’d like, he said, “Kitcat!”
I think he’ll love these cupcakes, but first I have to convert all the measurements and the temperature! ?
Hi Cindy; that sounds great for your nephew’s 18th birthday! These are one of my favourites, especially the buttercream frosting.
If you check out the recipe card, you will see that by the ingredients there is a button to convert the measurements into cups. I’m based in the UK and use weights for my recipes as they will give you the best results. But toggle the button and you’ll get the converted measurements.
In terms of temperature, bake these at 180C which is 350F. I’ve updated the recipe card. to include the Fahrenheit temperature.
Good luck and any questions, please drop me a line.
Thanks
Lou
How about White Chocolate KitKats
Will they be just as delicious?
Oooo Amada, white chocolate KitKats could be a winner. You could have a double chocolate combo if you kept the chocolate cupcake and have the white chocolate KitKats in the batter and the buttercream. I’ve not tried it but I’m going to have to add it to the list of things to try. You get chocolate cookies with white chocolate chunks in them so I imagine it could definitely work. If you give them a go, do let me know how you get on.
Awesome recipe, can this be used for a cake?
Hi Julia
Thanks for your comment. I love these cupcakes too, and they’d make an awesome cake! The recipe can be used for a sponge cake. The measurements will work for a 3 layer 6-inch cake, or a 2 layer 8-inch cake. I recommend using individual cake pans to bake the layer, rather than one cake then splitting it in half. But either way will work; just remember you will need to adjust your cooking times. If going for separate layer, about 20-25 minutes. If one whole cake, depending on the size 45-60 minutes. Test the centre with a skewer to see if it comes out clean.
Hope that helps, drop me an email if any other questions.
Thanks
Lou
What a fun cupcake recipe! Kids would go crazy for a kit kat one, delicious!!
Thanks Sylvie! It’s definitely a fun cupcake for kids, and also big kids hehe!
I just found 3 kitkats in the fridge…I wonder what I’ll do with them?! !! Oh wait…I have an idea…
Quick Chloe… stir them in your coffee! And if you’ve no time to make cupcakes, save some for crushing into buttercream and eat with a spoon!
Oh yeh I do love to dunk em!!!
These look incredible, I love a KitKat! Your photos are fantastic too.
Thanks Cat! Kit Kats come a very close second to Twix for me; especially the dark chocolate ones.
Perfect cupcake recipe! I made this for the boys and they loved every bite. Bookmarking to make again.
Thanks Heidy! So happy that you and your boys enjoyed the recipe. The buttercream frosting is my favourite!
cupcakes and kit kat? I bet these are delcious!
They certainly are! The only issue I had was trying not to eat all the Kit Kat fingers as I was making them!
These look amazing and that Kit Kat frosting sound so delicious! 🙂
Thank you Julia! The Kit Kat frosting is worth making on its own and just eating with a spoon, lol! It would go well with a regular chocolate or vanilla cake as well.
Love this recipe! These were so scrumptious, my entire family devoured them! Will definitely make again!
Thanks Kim! So glad that you’ve enjoyed the recipe. They don’t last long in my home either… devoured as soon as they’d made!
Love some Kit Kat’s, thanks for sharing!
Thanks Julie! Kit Kat’s are one of my weaknesses… especially when they’ve been chilled in the fridge!
Do the kitkat bars get soft or do they stay crunchy
Hi Karen, the KitKat bars keep their crunch when they are baked into the cupcake batter as they are added towards the end before baking. Hope that helps.
Love both the look and sound of these cupcakes. I need them in my life. For a short while you could get coffee flavoured kit Kat and I loved them. They would be perfect for these wish you could still get them.
Thanks Jacqui! I’ve not seen coffee Kit Kat’sover here before, we did have cappucino ones when we were in Thailand. It’s a shame that you can’t get them here, as they would have been perfect!