Toblerone Cupcakes

Friends, I have some disturbing news: I’ve joined the seedy world of online competitive baking. Is it time for a kitchen carefrontation?

I’d been following Cupcake Hero, intrigued by the wild concoctions devised by the cupcake Iron Chefs. I mean, Raspberry Rose Lychee Cupcakes? Jalapeño Jelly Cupcakes with Pineapple Cream Cheese Frosting?

I finally worked up the nerve to enter, and just in time for October’s feature ingredient: honey. I’d been interested in making a Toblerone cupcake for some time, and Cupcake Hero provided the perfect opportunity to showcase the honey-laced Swiss chocolate bar.

If you’ve never had a Toblerone, well, you obviously haven’t been to German camp. I was there in 1987, and it was all the rage, as was 99 Luftballons.

A Toblerone bar is creamy milk chocolate with chewy bits of honey almond nougat, in a row of peaks like tiny, delicious Swiss Alps.

My Toblerone-inspired cupcake starts with a moist, dense chocolate cake, peppered with gooey Toblerone chunks. The cake is frosted with sweet honey buttercream, and topped with salty honey roasted almonds.

Recipe below the fold

Toblerone Cupcakes
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks room-temperature butter
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup light sour cream
1 bar Toblerone, finely chopped

Preheat the oven to 350 degrees. Line a muffin tin with 12 paper liners.

Sift the cocoa, flour, baking powder, and salt into a medium mixing bowl and set aside.

In a large mixing bowl, cream the butter and sugar until it’s light and fluffy. Add the eggs, one at a time, beating well after each one, then beat in the vanilla.

With the mixer on low speed, add the cocoa mixture in two batches, alternating with the sour cream and beginning and ending with flour. Gently fold in the Toblerone chunks.

Spoon the batter into the muffin tin, filling each cup 3/4 full. Bake 20 to 25 minutes.

Cool in the pan for 5 minutes; transfer to a wire rack to cool completely.

Honey Buttercream Frosting
1 cup softened butter
3 1/2 cups powdered sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons honey

In a medium mixing bowl, blend the butter, sugar, and salt. Add the milk, vanilla, and honey, and beat for another 3-5 minutes until smooth and creamy.

Honey Roasted Almonds
1 cup almonds
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon honey
1 tablespoon water
1 teaspoon vegetable oil

Spread the almonds in a single layer in a shallow baking pan and place in a cold oven. Turn the oven on to 350 degrees and bake for 12 minutes.

In the meantime, combine the sugar and salt in a medium mixing bowl.

Stir together the honey, water, and oil in a medium saucepan and bring to a low boil over medium heat. Add the roasted almonds, and stir frequently until all of the liquid has been absorbed by the almonds, about 5 minutes.

Transfer the almonds to the bowl with the sugar and salt mixture and toss until they are evenly coated. Spread the almonds out on wax paper to cool.

Store at room temperature in an air-tight plastic container or zip top bag for up to two weeks.

Linked to: Hoosier Homemade, The King’s Court IV, It’s a Keeper, Alli ‘n Sons, Mrs. Fox’s Sweets, Something Swanky, Crazy for Crust

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