Cupcake 28 - Toblerone Cupcake with Vanilla Buttercream

Toblerone was the key ingredient this week. I had several bars hanging out in my pantry and was waiting for inspiration. For me, Toblerone and holidays go together, only because it seems to high ad season for the Toblerone folks, making this chocolate top of mind. Somehow the wish-washy weather this weekend pulled me into a denser cupcake mood. I cut the bar into chunks, slightly bigger than a chocolate chip. The chunks gave the cupcakes nice pockets of milk chocolate, almond and honey. I added espresso to batter to lend a little bitterness to coca which allowed the two chocolates to play well together without being overwhelming. I toyed with adding ganache to the top, but thought it might be too much, and opted instead for a vanilla buttercream. Slightly less sweet, but creamy in texture. Overall a good cupcake, very moist.

(sorry for the delay)

Toblerone Cupcakes with Vanilla Buttercream

2 T warm water
1 T espresso powder

1 1/2 c AP flour
3/4 c Dutch Process cocoa powder
1 1/2 t baking powder
1/2 t salt
3/4 c unsalted butter, at room temperature
1 1/2 c sugar
3 large eggs, room temperature
2/3 c sour cream
1 t vanilla
1 c Toblerone chunks, about 4 bars cut into 1/4 chunks, plus additional for garnish

Preheat oven to 350. Line two 12 well cupcake pans with liners.

Stir water and espresso powder in small bowl until dissolved, set aside.

Sift flour, cocoa, baking powder and salt into medium bowl, set aside. In bowl of standing mixer, beat butter until fluffy and light. Gradually add sugar, beat until well blended. Add eggs one at a time, beating between additions. Add espresso, sour cream and vanilla and mix well. Add flour mixture in 3 increments, blending well between each. Gently fold in Toblerone chunks. Fill wells of cupcake pan 3/4 full. Bake 20-24 minutes, do not over bake. Cool on wire rack.

Vanilla Buttercream Frosting

1 c unsalted butter, room temperature
4 c powder sugar, sifted
pinch of salt
1 t vanilla
2 T cream

In bowl of standing mixer, beat butter until light and fluffy. Add salt and vanilla, mix well, add powdered sugar in three increments. Beat until well blended, add milk and mix until desired consistency. Turn mixer to high and beat for 4-5 minutes.