Wispa Cupcakes!

It was a friend’s 40th birthday not too long ago and his favourite chocolate bar is Wispa. Turns out, this is one of the Mr’s fave chocolate bars too. I couldn’t resist seizing the opportunity to create Wispa cupcakes!

This is what you will need to make approx 12-16 Cupcakes.

For the Sponge Batter

  • 115g Dark Chocolate
  • 85g Unsalted Butter Room Temp!
  • 175g Soft Light Brown Sugar
  • 2 Eggs, separated Room Temp!
  • 185g Plain Flour
  • 3/4 tsp Baking Powder
  • 3/4 tsp Bicarbonate of Soda
  • Salt, pinch
  • 250ml Milk Room Temp!
  • 1 tsp Vanilla Extract

For the Chocolate Frosting

  • 175g Cadbury’s Milk Chocolate
  • 225g Butter
  • 300g Icing Sugar
  • 1 tsp Vanilla Extract

Decoration & Chocolate Chips for Sponge Mix

Preheat the oven to 200°C/Fan 180°C and line a cupcake tin with foil cases.

Break the dark chocolate into a glass bowl and set over a pan of barely simmering water. Melt slowly and leave to one side.

Cream the butter & the sugar in a large bowl with an electric hand whisk until light & fluffy. Mix in the egg yolks one at a time then add in the melted chocolate.

Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Measure the milk into a jug and stir in the vanilla extract.

Gradually add alternate thirds of the flour mix & milk mix into the batter. Be careful not to over mix.

Chop half the bag of Wispa bites into smaller chunks to make “chocolate chips” and carefully fold into the sponge batter.

In a clean bowl, whisk the egg whites until stiff peaks form then carefully fold them into the sponge batter.

Spoon the mixture into the cupcake cases (about two thirds full) and place in the oven for about 20  minutes. Use a skewer to check when they’re done.

Leave in the tin for 10 minutes then turn out onto a wire rack to cool completely.

To make the Chocolate Frosting

Melt the Cadbury’s milk chocolate in a glass bowl over simmering water or in a microwave and set to one side.

Sift the icing sugar into a bowl then cream the butter in another large bowl using an electric hand whisk. Gradually add the icing sugar into the butter and mix well after each addition. Add the melted chocolate and vanilla extract then whisk a little with the electric hand whisk until light and fluffy.

To Decorate

Pipe the milk chocolate frosting on the top of the cooled cakes and top with 1 or 2 Bitsa Wispa.

This was a new sponge recipe for me. Even though it was really nice and light I’m not sure that it’s the perfect batter to hold chocolate chips. I don’t think that it’s quite stable enough. If I make these again I would either remove the chocolate chips or try a new chocolate sponge recipe.

I must say though, I loved the chocolate frosting! It really tasted like Cadbury’s milk chocolate. Delicious! It’s unusual to make a frosting with milk chocolate as it tends not to hold it’s shape as well as when you use dark chocolate. But with the addition of a little more icing sugar – it worked really well with this recipe!

And when I asked for the all important verdict from the Mr, all I got was, “F***ing Incredible.” Hahahaha! I think he liked them.

However, I am still on a quest to find the perfect chocolate fudge cupcake recipe. If any of you guys have a recipe that you’ve tried and think I would like I would love it if you could share with me! I love trying new recipes to find what works best.

Hope you enjoyed the post.

Live long and eat chocolate!

Miss KitchenMason


6 comments on “Wispa Cupcakes!

  1. These look marvelous! I’ve never heard of Wispa (live in the States) but I may see if I can find something that works…beautiful presentation. I am longing for one, they look so good.

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