Candy Bar Cupcakes
Indulge your sweet tooth with Candy Bar Cupcakes, the ultimate dessert mashup that combines rich chocolate cake, gooey candy bar centers, and luscious buttercream frosting. These decadent treats start with a moist, cocoa-infused cupcake batter that's enhanced with a surprise mini candy bar baked into the center, creating a molten burst of flavor in every bite. Topped with silky, whipped buttercream and a sprinkle of chopped candy bar pieces for extra crunch, these cupcakes are perfect for special occasions or as a playful, family-friendly baking project. With a quick 20-minute prep time and easy step-by-step instructions, this recipe will have you making bakery-quality cupcakes at home in no time. Perfect for chocoholics and candy lovers alike, these Candy Bar Cupcakes are sure to satisfy every craving!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 0.75 cup milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 0.5 cup boiling water
- 12 pieces mini candy bars
- 0.5 cup butter
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 6 pieces additional mini candy bars
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix the ingredients until smooth.
Carefully add the boiling water to the batter and stir until fully combined. The batter will be thin; this is normal.
Fill each cupcake liner halfway with batter. Place one mini candy bar in the center of each cup, then cover it with more batter until the liner is about 3/4 full.
Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the edge of the cupcakes (not the candy center) comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the buttercream frosting, beat the softened butter in a large bowl until creamy and light in texture.
Gradually add powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
Add the heavy cream and continue beating until the frosting is light and fluffy.
Once the cupcakes are completely cool, frost each one generously with buttercream frosting.
Chop the additional mini candy bars into pieces, and sprinkle them on top of each frosted cupcake as a garnish.
Serve immediately or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 57.7 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
