CANDY BAR CUPCAKES - 4 WAYS!
Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!
Provided by Betsy Eves
Time 18m
Number Of Ingredients 23
Steps:
- Prepare cupcakes as directed in recipe above.
- FOR THE ROLO CUPCAKES: Chop up 2 Rolos and place into each cup of batter before baking.
- FOR THE AFTER EIGHT: Place 8-10 mint chocolate chips into the cups of batter before baking, stir gently with a toothpick.
- Allow cupcakes to cool completely before frosting & decorating.
- Prepare buttercream as directed in recipe above.
- Using a Wilton 1M decorating tip, pipe a swirl of frosting onto each mini Reese's pb cup. Top with a chocolate chip.
- Pipe swirls of frosting using the 1M tip onto each cupcake. Sprinkle chocolate jimmies on top and garnish with a mini Reese's pb cup.
- In a medium, heavy sauce pan, melt the butter over medium-high heat.
- Add the sugar. cream and salt and whisk until the sugar is dissolved.
- Bring to a simmer for 3 minutes, stirring occasionally. Remove from heat and cool for 15 minutes
- In the bowl of your stand mixer, pour in cooled caramel mixture. Add the powdered sugar, one cup at a time, mixing together on low. Mixture will be very thick.
- Add up to 2Tbsp heavy cream to loosen the frosting.
- Using a large round tip, frost a swirl, dollop of frosting onto the center each cupcake. Tap the cupcake on the counter so that the frosting spreads to the sides.
- Garnish with a Rolo candy cut in half.
- Prepare the frosting as directed in the recipe above.
- Using a Wilton 1M piping tip, frost swirls of frosting onto each cupcake.
- Garnish with chunks of white & dark chocolate.
- In the bowl of your stand mixer, cream the butter until smooth.
- Add the sifted powdered sugar, one cup at a time and mix until combined.
- Add the salt, mint extract and 2Tbsp of heavy cream. Mix until smooth. Add remaining 2Tbsp of heavy cream until you reach your desired consistency.
- Beat on high for 2 minutes or until light and fluffy.
- Add the chopped mint chocoalte chips and mix until incorporated.
- Using a Wilton 1M decorating tip, pipe swirls of frosting onto each cupcake. Garnish with an After Eight mint.
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
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 CUPCAKES
Rich chocolaty cupcakes include a cream cheese surprise. Get kids in on the fun by letting them help decorate. ‐Mrs. Walter Jacobson, Ashland, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 1-1/2 dozen.
Number Of Ingredients 26
Steps:
- In a large bowl, beat the sugar, water, oil, eggs, vinegar and vanilla until combined. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended. Fill paper-lined muffin cups half full., For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in the egg, salt and food coloring. Fold in chocolate chips. Drop by heaping tablespoonfuls into the center of each cupcake. , Bake at 350° for 20-25 minutes or until a toothpick inserted into cake part of cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and food coloring. Add enough milk to achieve desired consistency. Frost cupcakes. , Poke shoestring licorice pieces into marshmallows to create antennae; insert into cupcakes. Use candies to decorate alien faces. Store in the refrigerator.
Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 255mg sodium, Carbohydrate 61g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.
More about "candy bar cupcakes 4 ways recipes"
TWIX CUPCAKES RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
KIT KAT CANDY BAR CUPCAKES RECIPE - THE SOCCER MOM …
From thesoccermomblog.com
CANDY CUPCAKES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
ULTIMATE SNICKERS CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (4)Category CupcakesCuisine AmericanTotal Time 3 hrs
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won’t be very thick.
- Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 10 minutes, same oven temperature. Allow to cool completely before frosting.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium-high speed until the two are combined. Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute.
CANDY BAR CUPCAKES - 4 WAYS! | RECIPE | CANDY BAR …
From pinterest.ca
CANDY BAR CUPCAKES - 4 WAYS! | RECIPE | CANDY BAR CUPCAKES, …
From pinterest.com
TEN CANDY BARS YOU CAN MAKE AT HOME (PLUS RECIPES!) - CANDY CLUB
From candyclub.com
CANDY BAR-STUFFED CUPCAKES | MRFOOD.COM
From mrfood.com
BONKERS AWESOME CANDY BAR CUPCAKES - JOY THE BAKER
From joythebaker.com
CANDY BAR CUPCAKES - HOME COOKING MEMORIES
From homecookingmemories.com
CANDY BAR CUPCAKES - 4 WAYS! | RECIPE - PINTEREST
From pinterest.com
CANDY BAR CUPCAKES – 4 WAYS! - MEALPLANNERPRO.COM
From mealplannerpro.com
10 BEST CANDY BAR CUPCAKES RECIPES | YUMMLY
From yummly.co.uk
CANDY BAR CUPCAKES - 4 WAYS! | RECIPE IN 2022 - PINTEREST
From pinterest.com
10 BEST CANDY BAR CUPCAKES RECIPES | YUMMLY
From yummly.com
37 EASY CUPCAKE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
CANDY BAR CUPCAKES - 4 WAYS! | RECIPE | CANDY BAR CUPCAKES, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love