When my local grocery store was selling Toblerone bars for $1 a piece, I figured it was a sign—it was time to bake Toblerone into a cupcake. HOW DID I NOT DO THIS SOONER? It’s so delicious! I topped mine with Toblerone buttercream, but they’d also be delicious with chocolate buttercream or even plain!

Makes about 20 cupcakes.

For the cupcakes you’ll need:

1 1/2 sticks unsalted butter, room temperature

1 1/2 c. granulated sugar

3 eggs

2 t. baking powder

1/2 t. baking soda

1/4 t. salt

2 t. vanilla

2 3/4 c. flour

1 1/3 c. whole milk

4 Toblerone bars

For the buttercream you’ll need:

2 sticks unsalted butter, room temperature

2 c. powdered sugar

2 t. vanilla extract

2 Toblerone bars

Directions:

Pre-heat the oven to 350 degrees (F).

Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and mix until combined. Add the baking soda, baking powder, vanilla, and salt and mix for about a minute, on medium high, until creamy (be sure to scrape down the sides of the bowl once or twice, to ensure everything is getting worked in). Then add the milk and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and everything is well combined.

Fill paper-lined cupcake tins so they’re about 2/3 of the way full (or a smidge more). Break your Toblerone bar into six equal pieces (two “peaks” per piece), and place one chunk of chocolate into each cupcake tin. Gently press it into the batter, and cover each piece of candy with a drop of batter (it’s okay if the candy isn’t completely covered).

Bake for about 22-25 minutes, until the cake is golden brown and set (it will bounce back when you gently press your finger into a cupcake).

Allow the cupcakes to cool, while you make the buttercream.

For the buttercream, use a food processer to grind up two Toblerone bars into small crumbs (you could also use a cheese grater if you don’t have a food processer). Set that aside. Using a stand mixer or hand mixer, whip up the butter to get it good and creamy, about 30 seconds. Then add the powdered sugar a cup at a time, scraping down the sides of the bowl between additions to make sure everything is getting mixed up really well. Add the vanilla and whip for another 10-20 seconds. Stir all but three tablespoons the crumbled up candy into the buttercream. Frost the cupcakes, then sprinkle with a little bit of the remaining Toblerone crumbles. Then eat and celebrate the fact that you’re a culinary genius!

Bonus: These cupcakes are kitty approved…

My cookbook, Bake It in a Cupcake: 50 Treats With a Surprise Inside, is available now at: Amazon.com, Barnes & Noble, and Indiebound.com!