These Kit Kat Muffins Are Super Simple But Extremely Delicious!

As children, we always dreamed of combining all sorts of things. For example, we imagined what it would be like to have our cartoon heroes from different shows meet. Or what it would be like to fuse different favorite treats together. As adults, we can make those childhood dreams come true at last! Our recipe below certainly falls into this category, because who doesn’t love Kit Kat bars and cupcakes? And just how good must the combination be then?

Give it a try, the result is seventh heaven for anyone with a sweet tooth! And that’s how it goes….

What you need

For the muffins

3,5 oz dark chocolate or semi-sweet chocolate
9 oz unsalted butter
9 oz soft brown sugar
1 fl oz sour cream
4 eggs medium
1 fl oz cooled espresso coffee
9 oz self-swelling flour or cake flour
2 oz cocoa powder
½ teaspoon baking powder
5 oz Kit Kat bars, approx. 12 bars

For the Kit Kat topping

2 oz KitKat bars, approx. 4 bars
7 oz butter, unsalted
14 oz powdered sugar

And this is how it works!

For the muffins

Preheat the oven to 350 degrees and line a deep muffin tray with muffin cups.

Place the chocolate in a small heatproof bowl and set over a pot of simmering water. Make sure the bowl does not touch the water. Heat until all the chocolate is melted, then let cool.

Beat the butter with a mixer until it is soft.

Add the sugar to the softened butter and cream until light and fluffy. Add the sour cream and stir through.

Add the eggs, one at a time, to the creamy mixture. Beat each egg well before adding the next.

Add the cooled espresso and stir in until everything is well blended.

Sift together the flour, cocoa powder and baking powder and add to the mixture. Mix gently until the cake batter is soft and smooth.

Add the melted chocolate and mix into the batter until completely blended.

Cut the Kit Kat bars into small pieces and then gently fold into the cake batter.

Using an ice cream scoop, divide the batter between the cupcake molds.

Bake for 18-20 minutes, checking the batter with a toothpick in between (if it comes out with no batter residue, the cupcakes are done). Let cool.

For the Kit Kat topping

Using a blender, grind up the Kit Kat bars. Alternatively, you can put them in a bag, seal, and crush with a rolling pin.

In a large bowl, beat the butter until soft. Add half of the powdered sugar and beat until smooth. Add the remaining powdered sugar and again beat until smooth.

Add the Kit Kat crumbs to the buttercream and fold until well distributed.

To decorate: Fill a piping bag fitted with a round nozzle with the buttercream.

Pipe the frosting onto the cupcakes and then decorate with the leftover Kit Kat pieces.

What do you think of this extra special candy combination? Tell us in the comments on Facebook!