Candy Bar Cupcakes Recipes

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CANDY BAR CUPCAKES - 4 WAYS!



Candy Bar Cupcakes - 4 Ways! image

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

Use this Dark Chocolate Cupcakes recipe. It makes 2 dozen cupcakes, so double it if you're making all 4 cupcakes or cut it in half if you're only making 1 dozen.
ROLO: 18 Rolo candies, quartered
AFTER EIGHT: mint chocolate chips
Use HALF of this Perfect Peanut Butter Buttercream recipe.
12 Reese's mini peanut butter cups, unwrapped for garnish
chocolate jimmies, for garnish
chocolate chips, for garnish
1/2 cup unsalted butter
1 cup dark brown sugar, lightly packed
1/3 cup heavy cream
1/2 tsp salt
1lb powdered sugar, sifted
2 Tbsp heavy cream
12 Rolo candies for garnish
Use HALF of this White Chocolate Frosting recipe.
dark (at least 75% cocoa) & white chocolate chunks for garnish (I used Lindt chocolate bars)
1/2 cup unsalted butter, room temperature
1lb powdered sugar, sifted
1/4 cup heavy cream
1tsp mint extract
pinch of salt
1/4 mint chocolate chips, chopped
12 After Eight mints for garnish

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



Candy Bar Cupcakes image

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

1 cup sugar
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 ounces fat-free cream cheese
2 tablespoons confectioners' sugar
1 egg
2 Snickers candy bars (2.07 ounces each), finely chopped
FROSTING:
1/3 cup butter, cubed
1/3 cup packed brown sugar
3 tablespoons fat-free milk
1-1/2 cups confectioners' sugar

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.

CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES



Chocolate Bar Filled Chocolate Cupcakes image

Wow! Just wait til you taste these! My hubby loves dark chocolate, so I usually make these with Hershey's Special Dark; I have used Dove dark chocolate. Awesome! You'll have trouble trying to cool these off, as my family circles the kitchen! Enjoy!

Provided by FLUFFSTER

Categories     Dessert

Time 1h

Yield 2 1/2 dozen, 30 serving(s)

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
2/3 cup hershey's cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 (7 ounce) hershey's milk chocolate candy bars, broken into pieces
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 (7 ounce) hershey's milk chocolate candy bars, cut into 1/4-inch pieces

Steps:

  • Prepare chocolate bar filling:.
  • Heat oven to 350°F Line muffin cups(2-1/2 inches in diameter)with paper bake cups.
  • Stir together flour, sugar, cocoa, baking soda and salt in a large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes.
  • Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoons filling into center of each cupcake.
  • Bake 20 to 25 minutes, or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.
  • Top each cupcake with chocolate bar piece.
  • Chocolate Bar Filling:.
  • Beat cream cheese, sugar, egg and salt in small bowl untiol smooth and creamy. Stir in chocolate bar pieces.

CHOCOLATE CANDY BAR CAKE



Chocolate Candy Bar Cake image

I made this once for a family gathering and now everyone insists that it be at every gathering! It's so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper

Provided by NOUELLETTE

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h10m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package devil's food cake mix
1 ½ cups milk
3 eggs
¾ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
½ cup white sugar
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
  • In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.

Nutrition Facts : Calories 735.8 calories, Carbohydrate 75.2 g, Cholesterol 81.4 mg, Fat 46.1 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 18.7 g, Sodium 535.4 mg, Sugar 60 g

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