Split the mixture between the cupcake cases evenly.
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 Turkish Delight hot chocolate on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
If required, add 1-2 tbsp of boiling water or whole milk to soften!
For the Decoration!
Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes (or use whatever piping tip you prefer!)
Drizzle the melted chocolate over the buttercream.
Add a piece of Turkish Delight (and a sprinkling of icing sugar if you fancy) and enjoy!!
Any hot chocolate that is designed to be used with water won't work as well, and most other hot chocolates don't work as well either and go lumpy/not have as strong a flavour.
These cupcakes will last 3 days at room temperature!
If you can’t access the hot chocolate, you can use normal cocoa powder and just have the Turkish Delight piece on top for decoration!