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.
CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES
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
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
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
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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- Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.
- Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
- Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Place 36 paper baking cups in muffin pans; spoon batter evenly into paper baking cups, filling two-thirds full.
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