kitkat_cupcakes04About five years ago I made Coffee Crisp cupcakes with our post Halloween candy haul. Between then and now, we haven’t been very successful with our candy haul, either because we went too late or didn’t have time to go. This year though, maybe we went a little overboard. We got bags of Kit Kat, Coffee Crisp, Reese’s Cups…and more… #noshame.



It’s been a few weeks since we bought our chocolates. I am pretty sure we’ve been working at them everyday but there are still so much chocolate left. I guess it’s time to bake with them. 😉 Since I made coffee crisp cupcakes before, it was time to experiment with Kit Kat instead. Luckily, there are some kit kat cupcakes recipes out there. After reading a few I decided to use Chocolate Moosey’s recipe because I like how she stuffed the Kit Kat inside. I was inspired by matcha flavoured Kit Kats so I did a matcha buttercream frosting instead of a caramel frosting. I also made them into mini cupcakes to go with mini Kit Kat.


I served these cuties on Saturday for a boardgame party with my coworkers and they all loved it! The chocolate cake base worked really well with the Kit Kat inside. The chocolate part has melted into the cake so the texture of the wafer really stands out compared to the soft and moist chocolate cake base.  If you eat the Kit Kat on top with the matcha buttercream, it’s pretty much like eating a match flavoured Kit Kat! Yum!

Mini Kit Kat cupcakes with matcha buttercream frosting

(Adapted from: Chocolate Moosey’s)

For the cupcakes
1 cup + 2 tablespoons all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup + 2 tablespoons granulated sugar
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extrat
2/3 cup buttermilk
Mini Kit Kat bars, broken into single wafers (1 wafer for each mini cupcake)

For the matcha frosting
2 tablespoons of milk
1 tablespoon of matcha powder
1 stick (1/2 cup) butter, room temp
3 cups icing sugar

For the cupcakes

  1. Preheat the oven to 350F. Line a mini cupcake pan with 24 paper liners.
  2. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
  3. In a large mixing bowl, beat together the sugar and oil until smooth. Beat in the egg and vanilla. Alternating between the flour and buttermilk, gradually add the flour in 3 parts and the buttermilk in 2 parts.
  4. In one liner, scoop enough batter to cover the bottom (about half a tablespoon). Cut one Kit Kat wafer in half then place one half in the batter. Push it down a little bit but not all the way to the bottom. Scoop enough batter (half of a tablespoon) on top to cover. Repeat with the remaining cupcakes. Bake 12-14 minutes or until a toothpick inserted in the middle comes out almost clean (you want a little bit of chocolate so they aren’t too dry). The tops may sink slightly if you didn’t have enough batter to cover to the top. Cool completely.

For the frosting

  1. In a small bowl, combine the matcha powder and milk and stir until a smooth paste forms. It is important that you get rid of any clumps as best you can.
  2. In a mixing bowl, beat together the butter until smooth. Add in icing sugar and matcha mixture and beat until thickened.
  3. Transfer to a piping bag and frost the fully cooled cupcakes. Top with the other half of the Kit Kat wafer.



Coffee crisp cupcakes


Mini sweet potato cupcakes

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