Candy Bar Cupcakes Recipe
Candy Bar Cupcakes Recipe photo by Taste of Home

Candy Bar Cupcakes Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 18 servings


  • 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
  • 6 ounces fat-free cream cheese
  • 2 tablespoons confectioners' sugar
  • 1 egg
  • 2 Snickers candy bars (2.07 ounces each), finely chopped
  • 1/3 cup butter, cubed
  • 1/3 cup packed brown sugar
  • 3 tablespoons fat-free milk
  • 1-1/2 cups confectioners' sugar

Nutritional Facts

1 each: 250 calories, 9g fat (3g saturated fat), 23mg cholesterol, 248mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 4g protein


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Candy Bar Cupcakes in Healthy Cooking June/July 2009, p31

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Reviewed May. 10, 2014

"These were okay......I didn't frost them, as I liked how they looked when they came out of the oven, but I think they need the frosting. And I may have over baked them. I will make these again, but with the frosting and will watch my bake time. Sorry if this review doesn't help anyone else, but I need it as a reminder for my recipe box, for when I make them again."

Reviewed Feb. 23, 2014

"could use a different candy bar because of peanut allergies and/or ease of cutting up the candy. Frosting very good but even with cooling consistency was not as pictured for volume of swirls on cupcakes. 20 min max baking time"

Reviewed Feb. 17, 2012

"Delicious! My family Loved them!"

Reviewed Nov. 30, 2011

"With the cream cheese filling, do the cupcakes need to be stored refrigerated?"

Reviewed Jan. 10, 2011

"These cupcakes are fantastic--so moist! I made 2 changes--used dark chocolate cocoa powder and reduced-fat cream cheese. The icing is delicious, too!"

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