These homemade candy bar cupcakes aren’t just topped with candy bars — they also have a candy bar center. Use your favorite “fun size” chocolate bars for a treat that is great for Halloween parties or as a way to use up leftover Halloween candy.
These are a versatile cupcake – I used Milky Way bars and Snickers, but you could substitute just about any candy bar. The first step is to chop up 3 oz of unsweetened chocolate.
While the chocolate is cooling, sift together the flour, baking powder, baking soda, and the salt in one bowl.
In a larger, separate bowl, beat together the butter and the sugar. Then, mix in the melted chocolate.
Add eggs, vanilla and then the sour cream. And even though I like sour cream on baked potatoes and such, I still always feel weird putting it in dessert. Don’t know why, I just do. Hey, see my squiggly finger mark on the back of the bowl?? LOL
Lastly, you incorporate the flour and the water until everything is nice and smooth looking.
You will use 1/2 of a “fun size” candy bar for each cupcake, so cut some of them in half. I find it best to keep the candy bars in the refrigerator before cutting and then right after cutting until they are ready to be used.
Fill lined muffin tins about 1/2 way with batter and then place one of the candy bar pieces directly on top of the batter.
Spoon a bit of extra batter on top of each candy bar piece
Bake the cupcakes at 350 degrees F for about 15 minutes.
Now it’s time to decorate them! I’m not very experienced with decorating cakes or cupcakes – I’m learning and getting better, but I know I have a ways to go from making the masterpieces that I admire. I’ll keep practicing!
For my frosting, I used That’s the Best Frosting I’ve Ever Had frosting recipe – which I do agree…it’s the best frosting I’ve ever had! Go to that link and The Pioneer Woman has beautiful photos of all the steps and the recipe. I chopped up a bit of extra Snickers bars and Milky Way bars and sprinkled it on top of the frosting.
I think they are cute and sure to be devoured during our party!
Candy Bar Cupcakes
- 3 oz unsweetened chocolate chopped
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 water
- 11-12 in Fun Size Candy Bars cut half; reserve 2-3 for chopping for garnish
Preheat oven to 350 degrees F. Line 18 muffin tin cups with paper cupcake liners.
Put chocolate into heatproof bowl on the top of a double broiler and place it over, but not touch, a saucepan of barely simmering water or the bottom the double boiler. Stir until chocolate is melted and smooth. Remove from the water and set aside to cool.
Sift flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, beat the butter and the sugar until smoothly blended and creamy, about 2 minutes. On low speed, mix in the chocolate. On medium speed, ad the eggs, one at a time. Add the vanilla and beat until the mixture looks creamy, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour until batter is smooth.
Fill each paper liner 1/2 ways with batter. Place one candy bar half directly on top of the batter of each cupcake. Spoon a bit more batter on top of the candy bar to cover it.
Bake just until the top feel firm and doesn't "wiggle" when you move the pan, about 15-20 minutes. Cool the cupcakes for 10 minutes in the pans. Remove cupcakes from the pan to allow them to cool completely.
Frost cupcakes, as desired. Sprinkle with chopped candy bar garnish.
Recipe source: The Cupcake Deck by Elinor Klivans
You can see all of my Kmart shopping trip photos on Google+ here: Halloween Party Shopping at Kmart 50 ft Party
You can find out more about Kmart’s 50 Foot Party too.
This #KmartHalloween shop has been compensated as part of a social shopper insights study for Collective Bias #CBias. AS always, all opinions are 100% my own.