First up, gather all of your ingredients and mixer. Get the ingredients all measured and ready because then it's just easier when it's time to mix. Lastly, set the oven to 350 degrees.

Next, mix all the dry together: sugar, flour, cocoa powder, salt, soda and powder. Sift them together and put them in the mixing bowl. Then, add in the egg, milk, oil and the vanilla. Mix well. Then, add in the 1/2 cup of boiling water and beat.

Pour into a cupcake lined pan and bake at 350 degrees for 25-33 minutes.

Finally, time for the butter cream. Take Toblerone and melt it in a double boiler.

While that's melting, beat the butter until it's nice and whipped. Once the Toblerone is melted and cooled a bit, stir it into the whipped butter. Add in the vanilla and soya milk. Then, a bit at a time, whisk in the powdered sugar and combine well.

Once the cupcakes are done, take out of the oven and let them cool.

It's important to let the gluten free Toblerone cupcakes to cool before you ice them because you don't want the icing to melt and make a mess.

Ice the cupcakes and top with crushed Toblerone. Now, time to eat up.