Toblerone Cupcakes!

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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

Toblerone Cupcakes!

Delicious and Chocolatey Toblerone Cupcakes with Toblerone Chunk Sponges, Toblerone Buttercream Frosting, and Toblerone on top!
5 from 4 votes
Print Pin Rate
Category: Cupcakes
Type: Cupcakes
Keyword: Toblerone
Prep Time: 15 minutes
Cook Time: 20 minutes
Decorating Time: 20 minutes
Total Time: 55 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 150 g Unsalted Butter/Stork
  • 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)


  • Toblerone
  • Sprinkles


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 till 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 till 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!


Nutrition Facts
Toblerone Cupcakes!
Amount Per Serving
Calories 469 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Cholesterol 95mg32%
Sodium 28mg1%
Potassium 151mg4%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 44g49%
Protein 4g8%
Vitamin A 640IU13%
Calcium 33mg3%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Dolores
    July 11, 2020 at 2:15 pm

    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

    • Jane's Patisserie
      July 11, 2020 at 7:40 pm

      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!

    • Dolores
      July 15, 2020 at 11:47 am

      Aw yes I did leave for a while. Thanks Jane

  • Sarah
    July 3, 2020 at 5:12 pm

    I want to make a toblerone cake not cupcakes, would this recipe work?

    • Jane's Patisserie
      July 3, 2020 at 8:15 pm

      Yes – usually one batch of cupcakes makes a good layer of an 8″ = so double for two layers!

    • Sarah Rowe
      July 6, 2020 at 6:33 pm

      5 stars
      Doubled recipe as recommended for a cake and it was amazing.

  • Helen
    May 6, 2020 at 1:44 pm

    5 stars
    Thanks so much for the recipe! They taste absolutely amazing!

  • Shakeela Hanif
    May 3, 2020 at 7:57 pm

    5 stars
    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.

  • Susan
    December 4, 2019 at 9:04 pm

    Loved making these and taste amazing. Turned mine in to Rudolf cakes for a Christmas party.

  • Joanna
    September 25, 2019 at 8:38 am

    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.

  • Marietjie
    September 19, 2019 at 6:33 am

    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!

  • Amanda
    September 18, 2019 at 8:11 am

    Wow can’t wait to try this recipe Jane, and thank you
    For all your recipes have tried a few now they’re brilliant.


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