Foodie Friday: Get creative in the kitchen this weekend by baking these mouthwatering Crunchie cupcakes.


  • 250g butter, chopped
  • 150g Cadbury Baking White Chocolate, chopped
  • 2 cups caster sugar
  • 1 cup milk
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked
  • 1 1/2 cups plain flour
  • 1 cup self-raising flour
  • 2 x 110g pkts Cadbury Crunchie Sprinkles
  • 200g Cadbury Baking Dark Chocolate, melted
  • 2 x 50g bars Cadbury Crunchie, coarsely broken
  • Chocolate topping, to drizzle

White Chocolate Icing

  • 250g butter, softened
  • 3 cups icing sugar, sifted
  • 120g Cadbury Melts Real White Chocolate, melted, cooled


  1. Preheat oven to 170C. Line eighteen 1/3-cup (80ml) muffin pans with paper cases.
  2. 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.
  3. 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.
  4. Meanwhile, spread the dark chocolate in a thin layer on a tray lined with baking paper. Place in fridge to set. Break into shards.
  5. 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.
  6. 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.