Candy Bar Cupcakes Recipes

CANDY BAR CUPCAKES - 4 WAYS!

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.

CANDY BAR CUPCAKES

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.

CANDY BAR CUPCAKES

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.