Treat your family and friends to these irresistible cupcakes topped with white chocolate icing, Crunchie bars and Crunchie sprinkles!
- Preheat oven to 170C. Line eighteen 1/3-cup (80ml) muffin pans with paper cases.
- Stir butter, white chocolate, sugar and milk in a saucepan over medium heat until the chocolate melts and the mixture is smooth. Set aside for 10 mins to cool.
- Whisk egg into mixture. Fold in combined flour and half the sprinkles. Spoon among paper cases. Bake for 30 mins or until a skewer inserted in centres comes out clean. Set aside to cool completely.
- Meanwhile, spread the dark chocolate in a thin layer on a tray lined with baking paper. Place in fridge to set. Break into shards.
- To make the white choc icing, use an electric mixer to beat the butter in a bowl for 3-5 mins or until pale. Gradually add the icing sugar, beating after each addition. Beat in the chocolate.
- Place icing in a piping bag fitted with a 5mm star nozzle. Pipe over cupcakes. Top with chocolate shards, Crunchie bar and remaining sprinkles. Drizzle with topping.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set