Candy Bar Cupcakes Recipe

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Candy Bar Cupcakes

Carole F

By
@BakersQueen

Another wonderful treat from Taste of Home website..

I used to have a subscription to the magazine, and didn't renew this last time. I have since found so many wonderful recipes on their website..too many, LOL. This little cupcake is one that I had made in the past from another cookbook some time ago. I love their presentation on how they have showcased the cupcake on taste of home..so gorgeous.


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Rating:

Comments:

Serves:

18

Ingredients

1 c
sugar
1 c
buttermilk
1 c
vegetable oil (***their's says canola..i use veg.)
1 tsp
pure vanilla extract
1 1/2 c
flour
1/3 c
baking cocoa (i used hershey's)
1 tsp
baking soda
1/2 tsp
salt

FILLING:

6
ounces cream cheese....(their recipe shows fat free..i say why cut corners now..lol)
2 Tbsp
confectioners' sugar
1
egg
2
snickers candy bars (2.07 ounces each), finely chopped

FROSTING:

1/3 c
butter, cubed
1/3 c
packed brown sugar
3 Tbsp
milk
1 1/2 c
confectioners' sugar

Directions Step-By-Step

1
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.
2
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.
3
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.
4
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. Yields: 18 cupcakes
5
**I piped on frosting with a decorator's tip. I chopped an extra snicker's bar..and sprinkled pieces on top of the frosting.
6
***also, the reason I don't use canola oil in baking..I have found that it has a tendency to make cakes fall in the center, as well as cupcakes. I use it for frying..etc., just not for baking.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: For Kids