Candy Bar Cupcakes Recipe

Name: Candy Bar Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, softened; 1 1/4 cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 1 1/4 cup all-purpose flour; 2/3 cup cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 1 cup whole milk, full fat; 1/2 cup salted butter; 3 cup powdered sugar; 1/2 cup creamy peanut butter; 3 tbsp heavy cream; 1/3 cup chopped peanuts

Servings: persons

1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
1 1/4 cup all-purpose flour
2/3 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup whole milk, full fat
1/2 cup salted butter
3 cup powdered sugar
1/2 cup creamy peanut butter
3 tbsp heavy cream
1/3 cup chopped peanuts

1
Cream butter and sugar until light and creamy for THREE minutes.
2
Add eggs one at a time until incorporated.
3
Add in vanilla.
4
In a large bowl combine dry ingredients.
5
Mix to combine.
6
Get milk ready.
7
Add half the dry ingredients add mix one minute.
8
Add half the milk, mix another minute.
9
Add rest of dry and mix then rest of milk.
10
Beat together until just incorporated.
11
Preheat oven to 375F fahrenheit.
12
Prepare 18 paper cupcake liners in muffin tins.
13
Add battery to 2/3 way full in cupcake liners.
14
Bake for 12-15 minutes.
15
Let cool on a rack while starting frosting.
16
Mix butter and peanut butter until smooth.
17
Add in powdered sugar and beat until incorporated.
18
Mix in heavy cream until combined.
19
Once cupcakes have cooled, frost the cupcakes.
20
Sprinkle with chopped peanuts, and enjoy.
21
I also decorate with mini snickers and drizzle chocolate syrup over each cupcake at times.
22
Recipe by taylor68too.

1567

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 1 1/4 cup granulated sugar, 2 large eggs, 2 tsp pure vanilla extract, and more.

Yes, Candy Bar Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Candy Bar Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions