Lisa Herren's 100 Grand Cupcakes

Karen Sears


I made these for my friend's birthday knowing that her favorite candy bar is the 100 Grand bar. The idea for the icing came from the Peanut Butter Passion Cake recipe posted on this website. A big thank you for that recipie since I can imagine several variations. I love caramel and thought that they were absolutely divine! (This is my first recipe to post!)


★★★★★ 1 vote

Makes 24 Cupcakes



  • 1 box
    milk chocolate cake mix (do not substitute)
  • 1 box
    instant milk chocolate pudding mix
  • 1 c
    whole buttermilk
  • 1/4 c
    vegetable oil
  • 4 large
  • 1 tsp
    vanilla extract

  • 1 - 8 oz. pkg
    cream cheese
  • 1/2 c
    confectioner's sugar
  • 1/2 c
    caramel ice cream topping
  • 12 oz. pkg
    non dairy whipped topping
  • 16 small
    100 grand candy bars, diced
  • ·
    gold sugar sprinkles

How to Make Lisa Herren's 100 Grand Cupcakes


  1. Preheat oven to 325 degrees. Line muffin pans with paper liners (makes 24).
  2. Combine all ingredients for the cupcake in a large mixing bowl and beat well, approximately 4-5 minutes. For uniform sized cupcakes, use an ice cream scoop to fill each liner. Bake approximately 18-20 minutes or until cupcakes spring back when touched lightly. Cool completely before frosting.
  3. For the icing: (Best to do this step several hours or even overnight and refrigerate before icing cupcakes.) Using an electric mixer, beat the cream cheese with the confectioner's sugar until light and fluffy. Beat in caramel topping. With a spatula, gently fold in the whipped topping until well combined.
  4. Pipe icing onto cupcakes. Dust with gold sugar and top with diced candy bar pieces. Keep refrigerated.

Printable Recipe Card

About Lisa Herren's 100 Grand Cupcakes

Course/Dish: Cakes

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