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Delicious Daim Bar cupcakes stuffed with Daim Bar pieces, topped with a luscious chocolate buttercream frosting and more Daim Bar!
I feel like Daim Bar is one of the most delicious chocolates out there, but I definitely don’t bake with it enough. I always want to eat them before they actually make it to a bake… but this time I bought plenty spare for snacks!
For those who don’t know… a Daim Bar is a swedish chocolate bar made from crunchy almond caramel covered in milk chocolate… so something completely and utterly delicious and exactly what I love.
If you can’t eat nuts then you will have to basically ignore this recipe, but for the Daim Bar lovers out there like me.. this is for you. I will say, I wish I could have got more Daim Bar in there, but they don’t melt very well… I tried.
I decided to use a basic chocolate cupcake mixture as I just love it and it always works – self raising flour, cocoa powder, butter, sugar and eggs. It doesn’t need any more, and it works! If you want something richer, you should use my chocolate fudge cupcakes!
Daim Bar filling
I decided to stuff my cupcakes with pieces of Daim Bar (two mini ones to be precise) but there is a risk in doing so – as the chocolate is quite hard, and if it sinks, it can become a bit harder… so this is completely optional (or you can just decorate with more later!).
For the buttercream frosting again I just followed a basic buttercream – I wanted to melt down the Daim Bar to make something themed, but it just wouldn’t melt. The caramel inside the chocolate isn’t going to melt well, so it’s not worth it!
Because of this, I decided to make the buttercream a basic chocolate mixture with some caramel added in, and then also I put in some almond extract. The flavours of the chocolate, caramel and almond all married together well and tasted just like the Daim Bar!
For the decoration I flitted between using toasted almond flakes, Daim Bar pieces, and also some chocolate.. but you can do whatever you want as per usual! There are no rules when it comes to recipes like this… just as long as you find it tasty!
Daim Bar Cupcakes!
- 150 g Unsalted Butter
- 150 g Light Brown Sugar
- 3 Medium Eggs
- 125 g Self Raising Flour
- 25 g Cocoa Powder
- 1/2 tsp Almond Extract
- 12 pieces Daim Bar (or 24 mini daim bars per cupcake)
- 150 g Unsalted Butter (room temp)
- 275 g Icing Sugar
- 25 g Cocoa Powder
- 75 g Caramel Sauce (I use ready made)
- 1/2 tsp Almond Extract
- Daim Bar
- Flaked Almonds
For the Cupcakes!
- Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Baking Cups onto a flat tray!
- Beat the unsalted butter with the light brown soft sugar until fluffy.
- Add the eggs, self-raising flour, cocoa powder and almond extract with the butter/sugar mix until well combined.
- Split the mixture between the cupcake cases evenly.
- Add a piece of daim bar (or two of the mini individual ones) to each cupcake and press into the mixture slightly so they're in the centre.
- Bake in the oven for 18-22 minutes until baked through. Leave to cool fully on a cooling rack!
For the Buttercream!
- Beat the unsalted butter for a couple of minutes to really loosen it.
- Gradually add the icing sugar and cocoa powder on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
- Add in the caramel sauce and almond extract and beat again until smooth.
For the Decoration!
- Using a 2D Closed Star Piping Tip, or whatever piping tip you prefer, pipe the buttercream onto the cupcakes (or use whatever piping tip you prefer!)
- Add a piece of Daim Bar to each cupcake and sprinkle on some flaked almonds and enjoy!!
- I buy large bags of mini Daim bars from Ikea - but the normal bars work well, they will just need chopping up slightly.
- These cupcakes will last 3 days at room temperature!
- I used a 2D Closed Star Piping Tip to decorate my cakes as they get the nice swirl!
- I use these beautiful baking cups in my baking as well.
Find my other Recipes on my Recipes Page!
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