Kinder Choco-Bon Chocolate Cupcakes

I used to be really obsessed with subscription boxes. Every time a new one popped up I'd be all over it. Now that I am older and a bit smarter with my money, I like to research them before I commit. A few have caught my eye recently but one I've always liked is Degustabox. I've had this a couple of times in the past and loved all the new food I had to try! I really enjoy getting a massive box filled with full-sized products sent to my door once a month. Some people don't seem to get the excitement I feel when I receive it, but for me, it is about trying new foods from upcoming and established brands.

I recently was sent a box to review which happened to be their international box and it was filled with all sorts of amazing goodies which I will be posting about. One product that caught my eye was the Kinder Choco-Bons. I've always seen people make cakes with other treats inside, so I thought this was my chance to do the same. I'm not much of a baker, I'm more of a cook, but I thought I'd give this a go. Boy was I glad I tried!

Kinder Choco-Bon Chocolate Cupcakes

You will need (will make 8 cupcakes):
85g/3oz self-raising flour
1 tbsp cocoa powder
55g/2oz butter, softened or soft margarine
55g/2oz caster sugar
1 large egg, lightly beaten
8 Kinder Choco-Bons

For the icing (will make enough for 12 cakes):
150g unsalted butter
280g icing sugar
2 tbsp cocoa powder
6 Kinder Choco-Bons

Method:

1. Preheat the oven to 190°C/375°F/Gas Mark 5. Put 8 cupcake cases on a tray.

2. Sift the flour and cocoa powder into a large bowl. Mix in the butter, caster sugar and the egg. Continue beating together until smooth.

3. Spoon a little mixture into the cupcake cases using a teaspoon. Put one Choco-Bon into each of the cases, squishing into the mixture to ensure coverage. Put another dollop of the mixture on top if the Choco-Bon to cover it over.

4. Bake in the oven for 20 minutes or until risen and firm to the touch. Leave to cool for 20-30 minutes before icing.

5. For the icing, measure out the butter and beat until soft and pale. Sift in the icing sugar a bit at a time, mixing it in well to ensure light fluffy icing, until it is all included. Add two tablespoons of cocoa powder to make it chocolatey.

6. Cover the cupcakes in the chocolate buttercream. Break up the remaining Choco-Bons with a knife and sprinkle over the cakes.

What do you think? Will you have a go making these?

*The April Degustabox was sent to me for review