CANDY BAR CUPCAKES
From the author: My daughter, Sydney, LOVES these cupcakes. She said, "I love the way the chocolate melts in your mouth and I especially love to dig for the candy bar at the bottom of the cupcake. It's like finding hidden treasure."
1 1⁄4 cups all-purpose flour
1⁄2 cup unsweetened Dutch-process cocoa powder, sifted
3⁄4 tsp baking soda
1⁄4 tsp salt
1 cup granulated sugar
1⁄3 cup vegetable oil
1 tbsp finely ground coffee
1 egg
1 tsp vanilla
3⁄4 cup buttermilk
2 large candy bars (such as 2 Milky Way), cut into chunks (about 1 cup)
Chocolate Fudge Frosting (recipe follows)
Preheat oven to 350 degrees F (180C). Line 12 muffin pan cups with paper liners.
In a small bowl, mix together flour, cocoa powder, baking soda and salt.
In a large bowl, whisk together sugar, oil, coffee, egg, and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth. Stir in chopped candy bars.
Scoop batter into prepared pan. Bake in preheated oven for 22 to 27 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
Tip: Leftover Halloween candy bars are perfect for this recipe.
Variation: Substitute 1⁄2 cup whole candy-coated chocolate pieces, such as M&M's or Smarties, for the chopped candy bars.
CHOCOLATE FUDGE FROSTING
Makes about 1 1/2 cups, enough to frost 12-18 cupcakes
"As far as chocolate frostings go, this is one of my all time, hands-down favorites. My mom made this frosting all the time when I was growing up. It goes together quickly and is outrageously chocolaty."
1 1⁄2 cups confectioner's (icing) sugar
3⁄4 cup unsweetened Dutch-process cocoa powder, sifted
1⁄2 cup unsalted butter, at room temperature
2 tbsp chocolate cream liqueur
1 tbsp strong brewed coffee or milk
Pinch salt
In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary. Spread frosting on cooled cupcakes.
Tip: Extra frosting will keep in an airtight container in the refrigerator for several days. Let soften and stir until smooth before spreading.
Variation: If you prefer your frosting a little less sweet, you can reduce the confectioner's sugar by 1⁄2 cup (125 mL) for the full recipe or 1⁄4 cup (60 mL) for half the recipe.
Makes 12 cupcakes
Source: 150 Best Cupcake Recipes by Julie Hasson
From the author: My daughter, Sydney, LOVES these cupcakes. She said, "I love the way the chocolate melts in your mouth and I especially love to dig for the candy bar at the bottom of the cupcake. It's like finding hidden treasure."
1 1⁄4 cups all-purpose flour
1⁄2 cup unsweetened Dutch-process cocoa powder, sifted
3⁄4 tsp baking soda
1⁄4 tsp salt
1 cup granulated sugar
1⁄3 cup vegetable oil
1 tbsp finely ground coffee
1 egg
1 tsp vanilla
3⁄4 cup buttermilk
2 large candy bars (such as 2 Milky Way), cut into chunks (about 1 cup)
Chocolate Fudge Frosting (recipe follows)
Preheat oven to 350 degrees F (180C). Line 12 muffin pan cups with paper liners.
In a small bowl, mix together flour, cocoa powder, baking soda and salt.
In a large bowl, whisk together sugar, oil, coffee, egg, and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth. Stir in chopped candy bars.
Scoop batter into prepared pan. Bake in preheated oven for 22 to 27 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
Tip: Leftover Halloween candy bars are perfect for this recipe.
Variation: Substitute 1⁄2 cup whole candy-coated chocolate pieces, such as M&M's or Smarties, for the chopped candy bars.
CHOCOLATE FUDGE FROSTING
Makes about 1 1/2 cups, enough to frost 12-18 cupcakes
"As far as chocolate frostings go, this is one of my all time, hands-down favorites. My mom made this frosting all the time when I was growing up. It goes together quickly and is outrageously chocolaty."
1 1⁄2 cups confectioner's (icing) sugar
3⁄4 cup unsweetened Dutch-process cocoa powder, sifted
1⁄2 cup unsalted butter, at room temperature
2 tbsp chocolate cream liqueur
1 tbsp strong brewed coffee or milk
Pinch salt
In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary. Spread frosting on cooled cupcakes.
Tip: Extra frosting will keep in an airtight container in the refrigerator for several days. Let soften and stir until smooth before spreading.
Variation: If you prefer your frosting a little less sweet, you can reduce the confectioner's sugar by 1⁄2 cup (125 mL) for the full recipe or 1⁄4 cup (60 mL) for half the recipe.
Makes 12 cupcakes
Source: 150 Best Cupcake Recipes by Julie Hasson
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