Best Candy Bar Cupcakes Recipes
CANDY BAR CUPCAKES
Everyone in my family loves cupcakes, so I experimented to create these cupcakes that fit my family's tastes. I also tried to make them healthier. I hope you enjoy them as much as we do! -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the sugar, buttermilk, oil and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended., For filling, in a small bowl, beat cream cheese and confectioners' sugar until light and fluffy. Add egg; mix well. Stir in the candy bars., Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into the center of each cupcake (cups will be about half full). Bake at 350° for 20-25 minutes or until a toothpick inserted in the filling comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil; cook for two minutes, stirring occasionally. Remove from the heat; stir in the milk, then confectioners' sugar. Cool until frosting reaches spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 248mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CANDY BAR CUPCAKES
Alright ladies and gents.....if you have any questions about this recipe lemme know cause I know I probably will by the way I've posted it. But these are some pretty nifty cupcakes with a candy bar feel.
Provided by Jamallah Bergman
Categories Other Desserts
Number Of Ingredients 39
Steps:
- 1. FOR ALL CANDY BAR CUPCAKES: Preheat oven to 350. Line 18 muffin cups with cupcake liners. Chop candy; toss 1 tbs all purpose flour. Prepare 1 pkg cake mix with water,eggs or egg whites, and oil, according to package directions. Stir in candy. Divide among liners. Bake 18-20 minutes or until toothpick inserted into centers come out clean. Cool completely. Spread with frosting. Garnish with candy.
- 2. Baby Ruth Cupcakes with Peanut Butter Frosting: Use 20 Baby Ruth Miniatures (from 11oz pkg) and devil's food cake mix. For frosting, on medium high,beat 1 1/2 cup butter (at room temp) until fluffy. On low,beat in 2/3 cup peanut butter. Beat in 5 1/2 cups confectioner's sugar (from 2 16oz pkgs), then 2 tsp vanilla extract and 4-5 tbsp water until fluffy.
- 3. 3 Musketeers Mint Cupcakes with Mint Frosting: Use 15 dark chocolate 3 Musketeers Mint Minis (from 9oz pkg) and devil's food mix. For frosting, on medium high, beat 1 1/2 cup butter until fluffy. On low, beat in 5 1/2 cup confectioner's sugar, then 1/2 tsp peppermint extract and 4-5 tbsp water. Tint with 1/4 tsp Kelly green food coloring. Sprinkle frosted cupcakes with chocolate jimmies.
- 4. Cookies and Creme Cupcakes with Chocolate Frosting: Use 1 1/2 bars Hershey Cookies and Creme candy bars and white cake mix. For frosting, mix 6 cup confectioner's sugar and 1 1/3 cup unsweetened cocoa powder; reserve. On medium high, beat 1 cup butter until fluffy. On low, beat in sugar mixture, then 2/3 cup milk and 2 tsp vanilla extract. Beat in 1/4 cup corn syrup until smooth.
- 5. Almond Joy Cupcakes with Coconut Frosting: Use 20 Almond Joy Miniatures and white cake mix. For frosting, on medium high,beat 1 1/2 cup butter until fluffy. On low, beat in 5 1/2 cup confectioner's sugar, then 2 tsp vanilla extract,1 tsp coconut extract and 4-5 tbsp water. Sprinkle frosted cupcakes with 2 cups sweetened flaked coconut.
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