Chocolate Candy Cupcakes

Chocolate Candy Cupcakes

Solve your sweet-tooth cravings with these treats. Both the rich cake and the creamy frosting are flavored with bits of candy bar.

Prep Time

25

Minutes

Total Time

1:40

Hr:Mins

Makes

18

cupcakes

Cupcakes
2
packages (3 oz each) cream cheese, softened
2
tablespoons powdered sugar
1
egg
2
chocolate-covered nougat, caramel and peanut candy bars (2.07 oz each), unwrapped, finely chopped
1 1/2
cups all-purpose flour
1
cup granulated sugar
1/3
cup unsweetened baking cocoa
1
teaspoon baking soda
1/2
teaspoon salt
1
cup buttermilk*
1/3
cup vegetable oil
1
teaspoon vanilla
Frosting
1/3
cup packed brown sugar
1/3
cup butter or margarine
3
tablespoons milk
1 1/2
cups powdered sugar
1
chocolate-covered nougat, caramel and peanut candy bar (2.07 oz), unwrapped, finely chopped, if desired
  1. Heat oven to 350°F. Place paper baking cups in each of 18 regular-size muffin cups. In small bowl, beat cream cheese, 2 tablespoons powdered sugar and the egg with electric mixer on medium speed until smooth. With spoon, stir in 2 chopped candy bars; set aside.
  2. In large bowl, mix flour, granulated sugar, cocoa, baking soda and salt. Add buttermilk, oil and vanilla; beat 2 minutes with mixer on medium speed. Divide batter evenly among muffin cups, filling each half full. Spoon 1 tablespoon cream cheese mixture in center of batter in each cup.
  3. Bake 23 to 30 minutes or until cream cheese mixture is light golden brown. Cool in pans 15 minutes. (Cupcakes will sink slightly in center.) Remove cupcakes from muffin cups. Cool completely, about 30 minutes.
  4. Meanwhile, in 1 1/2-quart saucepan, cook brown sugar and butter over medium heat just until mixture boils, stirring frequently. Remove from heat. Stir in milk. Cool 30 minutes. With spoon, beat 1 1/2 cups powdered sugar into brown sugar mixture until spreading consistency, adding 1 tablespoon additional powdered sugar at a time if necessary.
  5. Frost cooled cupcakes. Sprinkle with chopped candy bar.
Makes 18 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
*To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
Make the cupcakes up to 6 hours in advance, then frost when you have time.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 290
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 220mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 1g,
    • Sugars 30g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.