Reworked Crunchie Bar Muffins

Today i felt like making something a bit different to what I've made in the past , so i made a muffin incorporating all the parts of a Crunchie bar in different ways.I did this by making a plain vanilla muffin and then making a whole in the center and filling it with the melted chocolate of five mini Crunchie bars then made honeycomb butter cream icing by grinding the honeycomb of the Crunchie bars into a fine powder  and adding this to the icing.

Makes 12 Muffins

175g Caster Sugar

175g Softened Unsalted Butter

175g Self-raising Flour

3 Eggs

2 Tsp Vanilla Extract

For the Chocolate Filling

The chocolate from five mini crunchie bars

2 Tbsp milk (add more as needed)

1 tbsp cocoa powder

Honeycomb Butter-cream Icing

300g Icing Sugar

150g Softened Unsalted Butter

1-2 Tsp Vanilla Extract

1-2 Tsp Milk

Crushed honeycomb of five mini crunchie bars

Method

Line a Muffin tin with 12 paper cases and preheat oven to 180 C.

In a large mixing bowl beat the butter and sugar for a few minutes until the mixture becomes pale and fluffy. Add the vanilla extract and beaten eggs to the mixture a little at a time mixing well after each addition. Then add the flour and  combine. 

Bake for around 18-20 minutes or until a skewer comes out clean , pop them in a the oven for another five minutes if you feel you want them for golden. Leave to cool completely on a wire rack before putting the filling in or icing them.

Once the muffins are cooled make a well in the center . I did this by using a fruit corer to remove a cylinder shape piece of the muffin . I then made the Chocolate filling by using a vegetable peeler to remove the chocolate coating from the mini Crunchie bars and then put it into a saucepan along with the milk and cocoa powder and mixed it on a low heat until it melted and combined , i then set this aside to cool slightly and then spooned it into the wells within the muffins.

Muffin with well

Honeycomb

Chocolate peelings

Then i made the honeycomb butter-cream icing by putting the softened unsalted butter into a large bowl and sifting in the icing sugar mix until there are no lumps and the icing sugar and butter are fully combined. Then  i   ground the honeycomb of the crunchy bars into a fine flour and mixed this into the butter-cream icing and piped on with a piping bag. I lastly decorated each with a small piece of honeycomb  :)