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This recipe is classed as easy

Rating 3.42 / 5 (249 votes)

Prep time:
20 min
Cook time:
20 min
Serves:
makes 12

Who doesn’t love Kit Kats? Give them the attention they deserve with Lisa Harris’s Kit Kat-infused cupcake sponge, topped with chocolate frosting

Method

1. For the sponge: preheat the oven to 180C/160C fan/gas 4 and line a 12-hole tin with cupcake paper cases. Tip the flour, cocoa powder, sugar and butter into a food processor and blitz on a slow speed for one minute, until you achieve a sandy consistency.

2. Gradually pour in half of the milk and beat until just incorporated. Don’t worry if it looks a little messy at this stage – it will come together! In a separate bowl, whisk the remaining milk together with the egg, vanilla extract and coffee. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go. Lastly, gently fold through the crushed Kit Kat until thoroughly combined.

3. Divide the mixture between the 12 paper cases, filling each one up two-thirds full. Bake in the preheated oven for 20 minutes or until the sponge bounces back when prodded with a finger. Leave to cool on a wire rack while you make the frosting.

4. For the frosting: tip the butter, icing sugar and cocoa powder into a food processor and beat until well combined. Add the milk and then beat again for a couple of minutes until light and fluffy.

5. When the sponges have cooled completely, carefully spoon a third of the frosting into a piping bag and use it to decorate the first four cupcakes. Repeat until you have finished them all. Alternatively, just use a palette knife to spread about 2 tbsp of frosting onto each cupcake.

6. Decorate with shards of Kit Kat, and maybe a sprinkle of crushed Kit Kat too.

Ingredients

For the sponge

  • 100 g self-raising flour, sifted
  • 20 g cocoa powder
  • 145 g caster sugar
  • 40 g butter, at room temperature
  • 120 ml whole milk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 tsp instant coffee, dissolved in 1 tsp hot water
  • 3 Kit Kat chocolate bars, (six sticks altogether), crushed

For the chocolate frosting

  • 225 g butter
  • 350 g icing sugar, sifted
  • 50 g cocoa powder
  • 1 tbsp whole milk
  • 6 Kit Kat chocolate bars, (12 sticks altogether), to decorate

Tips and suggestions

Don't worry if your cupcake comes out of the oven looking a little flat - it's supposed to happen! A flat sponge is ideal when it comes to frosting the cupcake.

Comments & Ratings

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Latest Comment

 

I made these tonight! take a break have a kit kat cake! truly decadent. I made 12 from the sponge recipe but I used the kit kat poppets. I measured it out to 63g as I figured 3 Kitkats equal this.

priscillaV53857 priscillaV53857  Posted 13 Jun 2012 11:47 PM
 

this recipe worked really well! the sponge turned out perfect and they were perfectly rounded.. they tasted great and they're not too sickly. the only problem i had was with making the frosting, i had to add more milk, as the ingredients would not go together to make a thick but creamy frosting.. other than that, they're great! thanks

meganK1877 meganK1877  Posted 11 Mar 2012 4:47 PM
 

I made this today! Tastes so good, it is perfect for chocoholics! I had one and I'm done! However, the cakes didnt fully cook even after 20 minutes, I had to keep them in the oven for 10 more minutes. I followed the recipe 100% but the only thing I left out was the coffee. Still came out amazing! Thanks for this recipe! and everything was perfect for 12 cakes.

ZoyaR15114 ZoyaR15114  Posted 17 Nov 2011 3:12 PM
 

the recipe makes a fantasic tasting sponge but it only makes 7 cakes so if you need to make a full batch to match the frosting you need to double the sponge mixture

dannyB94006 dannyB94006 Posted 15 Nov 2011 10:55 AM
 

red courgette red courgette Posted 07 Oct 2011 10:27 AM