Kit Kat Cupcakes

If you know me, you would know that my favourite chocolate is kit kat. Any type, shape or form of kitkat is heavenly to me. So that is where I got the inspiration to make these devilishly delicious cupcakes. You can use any cupcake recipe that you like, but I will share the recipe I used for this. The reason my cupcakes look quite browned is not because I let them brown, but I actually replaced the caster sugar in the recipe with coconut sugar, so it is the coconut sugar that gives the cupcakes this brown colour. You may ask why did I do that???? Well, firstly coconut sugar is low GI and also better and healthier then eating caster sugar. Also, when coconut sugar cooks it tends to give you this caramel like flavour. Which, I thought would compliment the kitkat really well. Because, you are using sugar and a fresh cream topping I thought I needed to cut down the calorie load just a tad on this one. :)  

I also sliced the cupcake once it was cooked to show you what the inside will look like. This actually isn't the kitkat, but what I did was when the cupcakes were cooked I used a apple corer to help me pull the centre part of the cupcake out and piped it with nutella and replaced the cored out bit of the cupcake so that it is covered at the top and gives alittle surprise when you bite into one. :) 

Let us get started. This recipe is easy the only part that is a little tricky is to core and place the cored bit  back. If you know how to pipe it will be easy to fill and decorate. You could also pipe nutella into the cupcake before cooking, but I found that a little messy that is why I preferred using the apple core method. 

Ingredients: - 

1 1/2 Cups Plain Flour 

1 Tsp Bicarbonate of soda

1 Tsp Cream of Tartar

3/4 cup caster sugar or coconut sugar (coconut sugar can be purchased at any health food store) 

3/4 cup milk

2 eggs

125g butter (soft)

1 Tsp Vanilla Extract 

1 Packet of kitkat bites (if you do not get the tiny bites of kitkat you could buy a slab and simply cut into bite size pieces) You would want to keep some to decorate the top of the cupcake as well

1 Tub Nutella (you will have heaps left over which you could use as a frosting if you like) 

Method: - 

Preheat the oven to 160 degrees. Using a mixer, cream together your butter, sugar and vanilla extract. Sift your dry ingredients together in a seperate bowl and add to the creamed mixture and finally add the milk, give this a good mix until you see that it is combined well. If you using coconut sugar you will see the brown almost caramel colour starting to develop. Add your kitkat bites and mix with a spatula. In a muffin tray that is lined with cupcake tins place atleast about 1 dessertspoon of the mix into each tin, making sure that each one gets atleast 2 kitkat bites, make sure you push the bites to the sides (because if you are going to core it you do not want to remove the kit kat bite). Place in the oven for around 20 minutes or until the cupcakes are cooked through. Use a skewer to test. 

Once your cupcakes are cooked, allow them to cool down completely before decorating or using the corer to remove the centre. If  you use the corer make sure you do not go all the way through as you still want to keep the base of the cupcake. Using a piping bag filled with nutella to fill the cored cupcakes. Replace the tops of the cupcakes as this will you to decorate the tops really easily. You can decorate the tops, with the extra nutella, whipped fresh cream or even buttercream. Finally, top with a kit kat bite or even better you could break a slice of the kitkat and push half all the way into the cupcake and leave the other half out. This way your guests or kids will know what they can expect when they bite into one. :)