Best 2 Candy Bar Cupcakes Recipes
In the realm of sweet treats, candy bar cupcakes stand out as a delectable fusion of two beloved indulgences: cupcakes and candy bars. These cupcakes offer a unique and playful twist on the classic cupcake, transforming them into delectable masterpieces that satisfy any sweet tooth. With a soft, fluffy cupcake base and a generous dollop of candy bar-inspired frosting, these cupcakes offer a delightful symphony of flavors and textures that will leave you craving more. Whether you're a fan of chocolate, caramel, or peanut butter, there's a candy bar cupcake variation out there to suit your palate. So, let's embark on a culinary journey as we explore the best recipes for candy bar cupcakes, guaranteeing an explosion of taste and satisfaction with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Tips:
- Use high-quality chocolate bars for a richer flavor.
- Chop the candy bars into small pieces so they distribute evenly throughout the cupcakes.
- Do not overmix the batter, as this can result in tough cupcakes.
- Bake the cupcakes until they are just done, as overbaking can dry them out.
- Let the cupcakes cool completely before frosting them.
- If you are using a store-bought frosting, be sure to whip it until it is light and fluffy before piping it onto the cupcakes.
- For a special touch, top the cupcakes with additional chopped candy bars, sprinkles, or other decorations.
Conclusion:
Candy bar cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. By following these tips, you can create cupcakes that are moist, flavorful, and sure to impress your friends and family. So next time you are looking for a sweet treat, give candy bar cupcakes a try, you will not be disappointed!
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