lisa herren's 100 grand cupcakes
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!)
prep time
cook time
method
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yield
Makes 24 Cupcakes
Ingredients
- FOR THE CUPCAKE:
- 1 box milk chocolate cake mix (do not substitute)
- 1 box instant milk chocolate pudding mix
- 1 cup whole buttermilk
- 1/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- FOR THE ICING:
- 1 - 8 oz. packages cream cheese
- 1/2 cup confectioner's sugar
- 1/2 cup caramel ice cream topping
- 12 oz. packages non dairy whipped topping
- 16 small 100 grand candy bars, diced
- - gold sugar sprinkles
How To Make lisa herren's 100 grand cupcakes
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Step 1Preheat oven to 325 degrees. Line muffin pans with paper liners (makes 24).
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Step 2Combine 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.
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Step 3For 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.
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Step 4Pipe icing onto cupcakes. Dust with gold sugar and top with diced candy bar pieces. Keep refrigerated.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Cakes
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