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candy bar cupcakes

(1 rating)
BakersQueen avatar
Recipe by
Carole F
@BakersQueen
Here, FL

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.

(1 rating)
yield 18 serving(s)

Ingredients For candy bar cupcakes

  • 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

How To Make candy bar cupcakes

  • 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.
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