Candy Bar Cupcakes
November 3rd, 2011
I’m sorry- I just have to sneak in one more of these kind of recipes before you have eaten all of your leftover Halloween candy! But Savory dishes are making a comeback starting on Saturday :)
The other day, I very clearly described the mess that Halloween is for me here on an annual basis.
The good news is that I have dug myself out of the mountain of candy wrappers that I was buried under.
I dusted off my Scooby Doo costume and my Lucile Ball wig, my plastic cauldron, 50 yards of fake spider webs and talking parafanalia sprinkled across my lawn. They are all neatly packed away.
The pumpkins however, I will leave outside to rot until I finally get tired of looking at them and they make a home for them in our yard waste bin.
But there is still so much candy left! (If you read my post the other day, that should give you an accurate idea of just how much candy I over buy.)
First I made Twix Cookies and now I give you Candy Bar Cupcakes!
I used three musketeers in these, and kit-kat for the topping, but I bet snickers, milky way or peanut butter cups would all be sublime buried inside the cupcake!
These are actually gorgeous in a sloppy, overly-chocolaty, massively indulgent kind of way, don’t you think? I think.
Make these Candy Bar Cupcakes and watch the obscene delight they bring ☺
Candy Bar Cupcakes, makes 1 dozen
-½ cup butter, soft
-2/3 cup sugar
-2 tsp vanilla
-1 cups flour
-½ cup, plus 3 TBS dark cocoa powder
-1 ½ tsp baking powder
-½ tsp salt
-1/3 cup whole milk
-10 snack size candy bars
Chocolate Fudge Frosting
-1 ½ cups heavy cream
-12 oz semi sweet chocolate (I used 63% cocoa), cut into chunks
-2 small Kit Kats (or other crispy candy) for garnish
1) Bring the cream to a simmer.
2) Add the chocolate and let it sit about 5 minutes.
3) Stir until smooth and set aside. It will take about an hour for the “frosting” to set up to buttercream consistencey.
4) Preheat the oven to 350 degrees. Prepare a muffin tin with cupcake liners.
5) Unwrap 10 mini candy bars.
6) Cut these candy bars into 3-4 small pieces.
7) In the bowl of an electric mixer combine the butter and the sugar and beat until fluffy.
8) Add the eggs and the vanilla and completely combine.
9) In a large bowl combine the flour, cocoa and baking powder and salt.
10) Add the dry ingredients to the butter and sugar and combine until partially combined.
11) Add the milk and beat until the batter is thick and smooth.
12) Evenly divide the batter among the liners. (The batter is pretty thick.)
13) Push 3-4 pieces of the candy bar down into the batter, (go further than I did- all mine were on top.)
14) Bake the cupcakes for 20 minutes, or until just barely baked through.
15) Immediately remove the cupcakes and let them cool on a rack.
16) Let the cupcakes cool completely before frosting them.
17) Scoop the frosting into a piping bag, or spread with a small spatula.
18) Mince the kit kat bar into a crumble.
18) When the cupcakes are frosted, sprinkle the cupcakes with the kit kat crumble.