Kit Kat Cupcakes

Who doesn’t love Kit Kats? Give them the attention they deserve with Lisa Harris’s Kit Kat-infused cupcake sponge, topped with chocolate frosting.

Source: UKTV Food

Wine Recommendation:

Wine match! if you really want one then try Lustau PX Sherry, its rich sweet and fruity and works with the cake and frosting (Its not like something your Gran used to drink). Alternatively if its a party then it has to be Rich Champagne, a little less dry then brut, but makes the party go with a bang!


  • For the sponge:
  • 100 g self-raising flour, sifted
  • 20 g cocoa powder
  • 145 g caster sugar
  • 40 g butter, at room temperature
  • 120 ml whole milk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 tsp instant coffee, dissolved in 1 tsp hot water
  • 3 Kit Kat chocolate bars, (six sticks altogether), crushed
  • For the chocolate frosting:
  • 225 g butter
  • 350 g icing sugar, sifted
  • 50 g cocoa powder
  • 1 tbsp whole milk
  • 6 Kit Kat chocolate bars, (12 sticks altogether), to decorate


  • 1. For the sponge: Preheat the oven to 180C/160C fan/gas 4 and line a 12-hole tin with cupcake paper cases. Tip the flour, cocoa powder, sugar and butter into a food processor and blitz on a slow speed for one minute, until you achieve a sandy consistency.
  • 2. Gradually pour in half of the milk and beat until just incorporated. Don’t worry if it looks a little messy at this stage – it will come together! In a separate bowl, whisk the remaining milk together with the egg, vanilla extract and coffee. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go. Lastly, gently fold through the crushed Kit Kat until thoroughly combined.
  • 3. Divide the mixture between the 12 paper cases, filling each one up two-thirds full. Bake in the preheated oven for 20 minutes or until the sponge bounces back when prodded with a finger. Leave to cool on a wire rack while you make the frosting.
  • 4. For the frosting: Tip the butter, icing sugar and cocoa powder into a food processor and beat until well combined. Add the milk and then beat again for a couple of minutes until light and fluffy.
  • 5. When the sponges have cooled completely, carefully spoon a third of the frosting into a piping bag and use it to decorate the first four cupcakes. Repeat until you have finished them all. Alternatively, just use a palette knife to spread about 2 tbsp of frosting onto each cupcake.
  • 6. Decorate with shards of Kit Kat, and maybe a sprinkle of crushed Kit Kat too.

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