Kit Kat Cupcakes
Serves : 16 cupcakes
Easy chocolate Kit Kat cupcakes filled with wafer pieces and topped with a whipped Kit Kat buttercream frosting.
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
Serving: 1cupcakeCalories: 540kcalCarbohydrates: 65gProtein: 5gFat: 30gSaturated Fat: 19gCholesterol: 104mgSodium: 238mgPotassium: 190mgFiber: 2gSugar: 48gVitamin A: 782IUCalcium: 74mgIron: 1mg
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.
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