Candy Bar Cupcakes Recipe
- 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
- 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.
1 each: 250 calories, 9g fat (3g saturated fat), 23mg cholesterol, 248mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 4g protein .
Reviews for Candy Bar Cupcakes
"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."
"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"
"Delicious! My family Loved them!"
"With the cream cheese filling, do the cupcakes need to be stored refrigerated?"
"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!"
"Forgot to give it a 5 star!"
"I make and decorate cupcakes all the time. This is a winning cupcake, not easy to make at all..simple, actually. Just a few steps, but oh so worth it. I will add this too my file, they were very good."
"My family enjoyed these cupcakes!!"
"I agree, too much trouble for a cupcake. Also, to the reviewer of Dec. 15, 2009. This is a rate and review board. Why would I want to make a recipe if only people that liked it reviewed. Everybody has different likes and dislikes and a person should be able to rate and review accordingly. You then get suggestions and find out if you truly want to try the recipe"
"To the negative poster...if you can't say nothing nice; don't say nothing at all."
"Re: the question regarding pretty cupcake liners, fancyflours.com has all kinds of fancy cupcake wrappers and embellishments."
"Cupcake sounds good,but more interested in where you got pretty cupcake liners?"
"First, I have to say I don't cook desserts very often, which is maybe why I didn't have much success with this one. I did follow all the instructions very carefully, except that I used Twix bars instead of Snickers because my daughter is allergic to peanuts. Unfortunately, the candy bar kind of disappeared in the cupcake and we couldn't really taste it. Also the cheese filling was too heavy and made the cupcakes sink in the middle. It might be a good idea to cover the filling with a little bit more batter before baking. The frosting was very good; it had a nice caramel flavor. Overall, the cupcakes tasted good, but not great. I thought the recipe was a lot of trouble to go through compared to regular cupcakes."