LAS VEGAS CUPCAKES

3/4 c. unsifted all-purpose flour
1/2 c. sugar
2 tbsp. Hershey's cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. water
3 tbsp. vegetable oil
1 1/2 tsp. vinegar
1/2 tsp. vanilla
2 Skor Toffee candy bars (1.25 oz. each), chopped*
Las Vegas Frosting (below)
Additional Skor Toffee candy bar pieces

Combine flour, sugar, Hershey's cocoa, baking soda and salt in small mixer bowl. Add water, oil, vinegar and vanilla; beat 3 minutes on medium speed until thoroughly blended. Stir in Skor Toffee candy bar pieces. Pour batter into paper-lined muffin cups (2 1/2 inches in diameter), filling 2/3 full. Bake at 350 degrees for 20 to 25 minutes or until cake tester inserted in center comes out clean. Cool; frost with Las Vegas Frosting. Garnish with additional Skor Toffee candy bar pieces. *Break Skor candy into pieces grind in food processor.

LAS VEGAS FROSTING:
1 c. confectioners' sugar
3 tbsp. Hershey's cocoa
3 tbsp. butter or margarine, softened
2 tbsp. milk
1/2 tsp. vanilla
1 Skor toffee candy bar (1.25 oz.), chopped*

Combine confectioners' sugar and Hershey's cocoa in small bowl. Cream butter or margarine and 1/2 cup of cocoa mixture in small mixer bowl. Add remaining cocoa mixture, milk and vanilla; beat to spreading consistency. Stir in chopped Skor Toffee candy bar until blended. *Break Skor candy into pieces; grind in food processor.