Glutenfree Toblerone-cupcakes

This recipe was love at first sight for my 6 year old boy. Not only does it have a piece of Toblerone chocolate on top, it has some in the cupcake as well. If you've never had this chocolate with nougat in it, you are missing out! In Switzerland they sell these bars per kilo's, seriously! 
This cupcake is full of chocolate overload. The buttercream is almost pure chocolate and there is cacao in the batter for the cupcakes. It's  chocolate heaven. And it looks as fabulous as it tastes!

Chocolate overload

This recipe makes 12 cupcakes.

Ingredients:

For the cupcakes:

• 200 grams (7 oz) of glutenfree rice flour
• 25 grams (1 oz) of cocao powder
• 1 tablespoon of baking soda
• 110 grams (3.75 oz) of finely granulated sugar
• 2 eggs
• 100 ml (3.5 fl oz) of olive oil
• 225 ml (8 oz) of milk
• seeds of one vanilla pod
• 100 grams (3.5 oz) of Toblerone chocolate, chopped

For the topping:

• 125 ml (4.5 fl oz) of double cream
• 250 grams (9 oz) of dark chocolate
• the seeds of one vanilla pod
• 125 grams (4.5 oz) of butter (the recipe said two tablespoons, but that didn't make thick butter cream as I wanted)

For decoration:

• glutenfree colored sprinkles
• colored decoration sugar
• 100 grams (3.5 oz) of Toblerone chocolate, broken into the tiny pyramids

Instructions:

1. Preheat the oven to 180 degrees centigrade or 350 degrees fahrenheit. Line the cupcake tray(s) with paper cups.
2. Mix the flour, cacao, baking powder in a large bowl and mix in the sugar. 
3. Beat the eggs with the oil in another bowl till it's light and fluffy. Add the vinalla pod seeds and the milk and mix well. 
4. Add the flour mixture and the chopped Toblerone pieces. Mix it till it's combined well, not any longer.
5. Transfer the batter into the cups and bake your cupcakes in the oven for about 20-25 minutes till they are firm and have risen well. Let them cool for 10 minutes before transferring them to a wire rack to let them cool further. 
6. To make the topping heat up the double cream in a pan. bring it to a boil and them immediately take it from the fire. Pour it over the chocolate pieces and stir until all the chocolate has melted. add the vanilla pods. 
7. Add the butter bit by bit till it is mixed well. Let it cool till it is firm enough to pipe it onto the cupcakes. 
8. Decorate with glutenfree candy (I used glutenfree mini-smarties) and a piece of Toblerone on top.