Chocolate Candy Cupcakes

Solve your sweet-tooth cravings with these treats. Both the rich cake and the creamy frosting are flavored with bits of candy bar.

Yield

18 cupcakes

Cupcake Ingredients

2 (3 ounce) packages cream cheese, room temperature
2 tablespoons confectioners' (powdered) sugar
1 egg
2 (2.07 ounce) chocolate-covered nougat, caramel and peanut candy bars,
unwrapped, finely chopped
1 1/2 cups all-purpose flour
1 cup granulated (white) sugar
1/3 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk*
1/3 cup vegetable oil
1 teaspoon vanilla extract

Frosting Ingredients

1/3 cup packed brown sugar
1/3 cup butter or margarine
3 tablespoons milk
1 1/2 cups confectioners' (powdered) sugar
1 (2.07 ounce) chocolate-covered nougat, caramel and peanut candy bar, unwrapped, finely chopped, if
desired

Directions

Preheat oven to 350°F (177°C). Prepare the muffin pan by placing 18 baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.

In small bowl, beat cream cheese, 2 tablespoons powdered sugar and the egg with electric mixer on medium speed until smooth. With spoon, stir in 2 chopped candy bars; set aside.

In large bowl, mix flour, granulated sugar, cocoa, baking soda and salt. Add buttermilk, oil and vanilla; beat 2 minutes with mixer on medium speed. Divide batter evenly among baking cups, filling each half full. Spoon 1 tablespoon cream cheese mixture in center of batter in each cup.

Bake for 23 to 30 minutes or until cream cheese mixture is light golden brown. Cool in pans 15 minutes. (Cupcakes will sink slightly in center.) Remove cupcakes from muffin cups. Cool completely, about 30 minutes.

Meanwhile, in 1 1/2-quart saucepan, cook brown sugar and butter over medium heat just until mixture boils, stirring frequently. Remove from heat. Stir in milk. Cool 30 minutes. With spoon, beat 1 1/2 cups powdered sugar into brown sugar mixture until spreading consistency, adding 1 tablespoon additional powdered sugar at a time if necessary.

Frost cooled cupcakes. Sprinkle with chopped candy bar.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 30 minutes
Cooling Time: 1 hour 15 minutes

Additional Information

* To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

Make the cupcakes up to 6 hours in advance, then frost when you have time.

Nutritional Information

1 Serving (1 Cupcake): Calories 290 (Calories from Fat 120), Total Fat 13 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 35 mg; Sodium 220 mg; Total Carbohydrate 40 g (Dietary Fiber 1 g, Sugars 30 g), Protein 4 g; Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 2 1/2 Fat; Carbohydrate Choices: 2 1/2

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