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TOBLERONE Chocolate Cupcake Recipe | Candy bar Inspired Cupcakes

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Today I'm making TOBLERONE Chocolate Cupcakes! Get the full recipe below
CHOCOLATE Decorations Video:
Buttercream frosting recipe here:
The recipe:
For the toblerone ganache
400g Toblerone, broken into chunks
150ml (2/3 cup) heavy or whipping cream
To top:
150g melted compound chocolate or candy melts (to make chocolate shards)
Approx 6 small Toblerone Candy Bars, broken into 3 piece chunks
1 batch of vanilla buttercream frosting (recipe here:
For the chocolate cupcakes: (makes 12)
170g / 6oz Plain flour, sifted
155g / 5.5oz Caster sugar (USA - granulated)
110g / 4oz Butter, softened (eqv. 2 sticks)
110g / 4oz Water, room temperature
30g / 1oz Unsweetened cocoa
2 x 65g/2.2oz Eggs, room temperature (ex-large)
20g / 1tbsp Vegetable oil
2 tsp Baking powder
1tsp Vanilla
NOTE: you can eliminate the baking powder if you're using self-raising flour
1. Preheat oven to 350f / 180c / Gas Mark 4
2. Combine baking powder and flour together and stir to combine
3. Add sugar, butter, water, eggs, cocoa, oil and vanilla and beat on low speed with an electric mixer using a whisk or paddle attachment until all ingredients are just combined
4. Beat on high speed until mixture lightens in colour and becomes fluffy (approx. 1.5 - 2 minutes)
5. Line a 12 hole cupcake tray with cupcake liners and fill each liner approximately two thirds to the top using a spoon or icecream scoop
6. Place on the middle tray of your oven and bake for 14-18 minutes.
7. Check at 14 minutes, then each minute thereafter until the centre of the cupcake springs back when touched.
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