Cupcakes with Candy Bar Frosting

Blogger Deborah Harroun of Taste and Tell turns leftover candy bars into a delicious cupcake frosting. Learn to make this recipe with our how-to article.

  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 24

1
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and eggs called for on cake mix box
12
oz (about 21 fun-size bars) milk chocolate-covered nougat and caramel candy
1/3
cup butter
1 1/2
tablespoons milk
1
teaspoon vanilla
2
cups powdered sugar
Additional cut or chopped candy bars for garnish

  • 1 Make and bake cupcakes as directed on cake mix box, using water, oil and eggs. Cool completely.
  • 2 In 1-quart saucepan, heat about 1 inch water to a simmer. Place larger-diameter heatproof glass bowl on top of saucepan. In bowl, place candy bars, butter and milk. Cook 10 to 12 minutes, stirring frequently, until candy bars are melted and mixture is smooth.
  • 3 Remove bowl from saucepan. Stir in vanilla. Add powdered sugar; beat with spoon until smooth. Cool 10 to 15 minutes.
  • 4 Place frosting in decorating bag with large round tip or resealable food-storage plastic bag with one bottom corner cut off. Squeeze bag to pipe frosting onto each cupcake; immediately top with 1 piece of candy bar.

Expert Tips

The frosting won’t hold the shape of a decorative icing tip, so it’s best to use a large round tip.

Chocolate cake mix can be substituted for white cake mix for true chocolate lovers.