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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, UT

18 ServingsPrep: 40 min. Bake: 20 min. + cooling

Ingredients

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

Directions

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

2 of 2

Candy Bar Cupcakes (continued)

Directions (continued)

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. Yield:
1-1/2 dozen.

Nutrition Facts: 1 cupcake equals 250 calories, 9 g fat (3 g saturated fat), 23 mg cholesterol, 248 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.