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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
  • 1112 in Fun Size Candy Bars (cut half; reserve 23 for chopping for garnish)


  1. Preheat oven to 350 degrees F. Line 18 muffin tin cups with paper cupcake liners.
  2. 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.
  3. Sift flour, baking powder, baking soda, and salt into a medium bowl and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Frost cupcakes, as desired. Sprinkle with chopped candy bar garnish.
  8. Recipe source: The Cupcake Deck by Elinor Klivans
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