September 18, 2019
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Delicious and chocolatey Toblerone cupcakes with Toblerone chunk sponges, Toblerone buttercream frosting, and Toblerone on top!
So… Tobleroneeeee is back. Back again. Tell a friend. But honestly, when was the last time I posted anything Toblerone related? Apparently it was in MAY LAST YEAR. Yes, that’s right. That long ago. Honestly, this is far too long a time gap for anything Toblerone related, because I love it!
I definitely don’t show enough Toblerone love on my blog, considering it’s one of my favourite chocolates. I have six recipes already on my blog that are Toblerone themed, including my Toblerone cheesecake, and my Toblerone brownies… and now this beauty is the seventh!
I have been meaning to post this for a while, as I have actually made these ones several times for my friends and family, and I loveeeee them. I decided to go all out with these, and have Toblerone in the sponge, buttercream, and decoration. Ideal for Toblerone lovers.
The sponges themselves are just a standard chocolate sponge, made with light brown sugar (because I much prefer it for a chocolate sponge!), and then with Toblerone folded in. This makes the sponge really delicious, and still very ~moist~ but perfect for the chocolate! Sometimes the chocoalte can sink, but I personally don’t mind it!
For the Toblerone frosting, I decided to roll with it… and use a standard chocolatey buttercream because it’s just so much easier. I tend to use the same amount of butter, and chocolate in this sort of frosting, and then double the amount of icing sugar.
Occasionally, I can find that chocolate buttercream’s like this can split a little, but a smidge of whole milk brings it back together! I really wouldn’t advise adding any in if you can help it, as you always want to reduce the amount of liquid you’re adding in is possible. It’s also really VERY important to NOT use anything other than actual unsalted butter.
If you use any form of spread, or whatever, for a buttercream… it won’t be very nice. Use the foiled kind of butter, that is utterly rock solid when you take it out of the fridge. It’s the only thing that will survive the chocolate and piping and so on!
Topping wise, I was going to add on a drizzle of melted Toblerone as well… but because I had already used it in the sponge, buttercream, and then wanted a piece on the top, I thought it was best to avoid. Of course, you can just add on normal chocolate and drizzle that on, but I really wanted the whole thing to be Toblerone themed!
I loveeee a Toblerone, and definitely also in baked form. There are so many different flavoured Toblerone’s now, and they would all work perfectly in these cupcakes so definitely give whichever you fancy!
When decorating these cupcakes, there is definitely one little catch though… you have to be careful with the piping tip you use, because the little bits of nougat from the Toblerone could easily get stuck. I usually use a 2D Closed Star piping tip, but the nozzles are quite fine, so this time I used a 1M open piping tip instead, so it’s easier!
I hope you love these as much as I do! Enjoy! X
- 150 g unsalted butter
- 150 g light brown sugar
- 120 g self raising flour
- 30 g cocoa powder
- 3 medium eggs
- 150 g Toblerone (chopped)
- 125 g unsalted butter (not stork)(room temp)
- 250 g icing sugar
- 125 g Toblerone (melted)
For the Cupcakes
- Preheat your oven to 180C/160C Fan, and get your cupcake cases ready!
- Beat together your butter and sugar until light and fluffy.
- Add in the flour, cocoa powder and eggs and beat again until a lovely smooth cake mix is formed!
- Fold through the chopped Toblerone, and then split the mxiture evenly between the 12 cases!
- Bake in the oven for 18-22 minutes, or until baked!
- Leave to cool fully before decorating.
For the Decoration
- Make sure your butter is at room temperature!
- Melt your Toblerone chocolate carefully, until fully melted. Leave to cool for a few minutes.
- Beat the butter on it's own for a few minutes, so it's really supple and smooth.
- Add in the icing sugar and beat again until smooth!
- Add in the melted Toblerone, and beat again!
- I find, that if a chocolate buttercream splits, it's best to add 1tbsp of whole milk to bring it back together. Only do this if essential though!
For the Decoration
- For each cupcake, add a piece of Toblerone, and use your favourite Sprinkles!
- I used the regular Toblerone, as it's the classic and delicious! You can easily swap it to any other flavour.
- Be careful with the piping tip you use, because of the bits of nougat in the Toblerone. I used this piping tip for these cupcakes!
- I also used these baking cups from Iced Jems, as they're my favourites!
- These are the sort of piping bags I use!
- These will last for 3-4 days once made!
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These looks amazing! I was thinking of increasing the ingredients to turn the bake in to a celebration/layer cake, rather than cupcakes – do you think this sponge would work in one big cake?
Hiya! I’d recommend taking a look at perhaps my ‘back to basics chocolate cake’ recipe, then decorating with Toblerone! Hope this helps! x
Made these, and the ice-cream they we’re gorgeous.
Thank you for sharing your recipes,
I am hooked, will definitely be trying more. Xx
Will the nougat and almond pieces get stuck in the piping nozzle when the chocolate is melted? I found this happened when I did the kinder ones.
The kinder one shouldn’t have got stuck as there are no ‘pieces’ in kinder chocolate but as mentioned on the notes you just need to be careful which tip you use x
I’ve made these cupcakes this morning. . They came out absolutely perfect and the taste is amazing. I would like to do a three tier 8” birthday cake with the same ingredients , would I just triple everything and what would the oven temperature and timings be please x
Hello! For a three layer cake I use a 400g mix and split between three, 8″ tins, baking time is about 25-30 minutes – have a look at any of my other 3 layer cake recipes as that will show an example xx
if I want to make white chocolate toblerone cakes would you recommend leaving out the cocoa powder? Should I use your white chocolate cupcake recipe but with toblerone instead of choc chips? 🙂
I would just use the white chocolate cupcake one and swap that for the white toblerone! x
Hoping to make these for my dads birthday. Can I halve the recipe to make 6? If so how many eggs would you recommend.. or would it be best to make 8 with 2 eggs? Thanks 🙂
I would do 8 with two eggs personally just to make it easier! X
Thanks 🙂 also, if I want to make white chocolate toblerone cakes would you recommend leaving out the cocoa powder? Should I use your white chocolate cupcake recipe but with toblerone instead of choc chips? 🙂
Could I use caster sugar if I don’t have light brown sugar
Hello, I’ve made your Toblerone cupcakes and they were lovely. I’m thinking of making it into a 3 tier cake for sisters birthday next week but thought maybe using white Toblerone butter cream would this work? Also to cover the cake in plan chocolate buttercream how much would you say to make please? Thank you x
Using white toblerone would work the same, just again the little bits of nougat can get in the way but that’s no bother. I would recommend looking at one of my other drip cakes for totals of timings, how much cake ingredients to use etc. It’s hard to say how much buttercream you need but maybe a 200g/350g/50g of butter/sugar/cocoa powder? Or maybe more x
Hope to hear back from you on quick question.👍👩🍳 These look totally yummy and I thought a nice change would be to make into 24 mini cupcakes. Do I need to half recipe and frosting or would the quantity for 12 be perfect for 24 mini cupcakes and to frost? Look forward to making, taste buds are popping!!!😋😋💕
Hi Jane, excited to try these for my dads birthday. I will be doubling to make a cake.
Only one question though – every time I have made buttercream icing in the past, it always tends to ‘melt’ whilst I am assembling it onto the cake therefore looking messy and unappetizing. How do I ensure that wont happen, does it come down to the type of butter you use? I have previously used Stork or baking spread (which I know your recipe says not to for this cake) thanks! xx
You mustn’t use a baking spread for buttercream – that is the issue. You need to use block butter for buttercream as it remains firm and is a dream to work with, but spreads are fine for the sponges. xx
Hi Jane made these this morning. Taste absolutely amazing one problem. I. Found the buttercream very difficult to pipe was very stiff used 1M as recommended, any advice welcome. Love your recipes
Hey! Did you make the buttercream and then leave it for a while? it can start to solidify again and that can cause problems – but otherwise you can add in 1-2tbsp of boiling water for example to smooth it out. The type of piping tip shouldn’t make a difference!
Aw yes I did leave for a while. Thanks Jane
I want to make a toblerone cake not cupcakes, would this recipe work?
Yes – usually one batch of cupcakes makes a good layer of an 8″ = so double for two layers!
Doubled recipe as recommended for a cake and it was amazing.
Thanks so much for the recipe! They taste absolutely amazing!
All you’re recipes are amazing, they are easy to follow and always turn out beautifully. Your site is my first port of call when I’m in the mood to bake. Thankyou for all your effort in experimenting with different bakes, and posting your wonderful blog.
Oh thank you ❤️
Loved making these and taste amazing. Turned mine in to Rudolf cakes for a Christmas party.
Going to try these they look amazing I have used many of your baking receipes and they have all been highly
Praised by those who have eaten them.
I love the fact they all work when followed , quantities and cooking time.
Thank you for sharing them so glad I signed up for your e- mail for new ideas.
Awh thank you so much!!
Wow. Amazing recipes! I will definitely try some. Thank you for sharing it with us! A one stop website with amazing ideas. I ovten make dessert for friends and your recipes are inspiring!
Thank you so much!
Wow can’t wait to try this recipe Jane, and thank you
For all your recipes have tried a few now they’re brilliant.
Thank you so much, Amanda!!