I have had this recipe from the Caked Crusader bookmarked for ages. After seeing a few toblerone cupcakes popping up recently on other blogs I knew I had to find an excuse to make them. Then my toblerone loving brother came home for a visit a couple of weeks ago so I finally had the perfect opportunity.
You just know that smooshing (yes, technical term) a 100g bar of toblerone into cupcake batter is going to produce something very tasty. By far superior to standard chocolate chips.
My brother ended up packing four cupcakes away in his suitcase to take away with him. He definitely approved of this bake.
I had so much fun photographing these cupcakes. The toblerone triangles made them incredibly photogenic. Usually I don't like cupcake cases which go all see through when baked but I actually thought it looked really pretty on these. It also meant you could strategically pick the cupcake which had the most chocolate chips!
Once again, apologies to the almond haters. I appear to have been on an almond kick this summer. However I imagine these would still be perfectly tasty without the almond extract in the batter if you still like the flavour of toblerones.
The only think I did differently to the Caked Crusader's recipe was the ganache. I followed the ganache Paula from Sweetharts Cakes and Bakes made for her toblerone cupcakes, using plain chocolate instead of dark, but I found it too bitter. Determined to make it work, I added some icing sugar until I was happy with the flavour. I'm not sure if what I produced can still be called a ganache, but it was rich and super chocolatey.
Was the recipe worth the wait? Yes. Thanks Caked Crusader!
