Candy Bar Cupcakes
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
YIELD: 1-1/2 dozen.
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
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 large 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
-
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.
Nutrition Facts
1 each: 250 calories, 9g fat (3g saturated fat), 23mg cholesterol, 248mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC