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 1/4 cups (300 mL) all-purpose flour; 1/2 cup (125 mL) unsweetened Dutch-process cocoa powder, sifted; 3/4 tsp (4 mL) baking soda; 1/4 tsp (1 mL) salt; 1 cup (250 mL) granulated sugar; 1/3 cup (75 mL) vegetable oil; 1 tbsp (15 mL) finely ground coffee; 1 egg; 1 tsp (5 mL) vanilla; 3/4 cup (175 mL) buttermilk; 2 large candy bars (such as Milky Way), cut into chunks; About 1 cup (250 mL) frosting (see frosting suggestions in Notes)

Servings: persons

1 1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) unsweetened Dutch-process cocoa powder, sifted
3/4 tsp (4 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) granulated sugar
1/3 cup (75 mL) vegetable oil
1 tbsp (15 mL) finely ground coffee
1 egg
1 tsp (5 mL) vanilla
3/4 cup (175 mL) buttermilk
2 large candy bars (such as Milky Way), cut into chunks
About 1 cup (250 mL) frosting (see frosting suggestions in Notes)

1
Preheat oven to 350F (180C).
2
In a small bowl, mix together flour, cocoa powder, baking soda and salt.
3
In a large bowl, whisk together sugar, oil, coffee, egg and vanilla until smooth.
4
Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.
5
Stir in chopped candy bars.
6
Scoop batter into a muffin pan, lined with paper liners.
7
Bake in preheated oven for 22 to 27 minutes or until tops of cupcakes spring back when lightly touched.
8
Let cool in pan on rack for 10 minutes.
9
Remove from pan and let cool completely on rack.
10
Top cooled cupcakes with frosting.
11
Variaton: Substitute 1/2 cup (125 mL) whole candy-coated chocolate pieces, such as M&Ms or Smarties, for the chopped candy bars.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 1/4 cups (300 mL) all-purpose flour, 1/2 cup (125 mL) unsweetened Dutch-process cocoa powder, sifted, 3/4 tsp (4 mL) baking soda, 1/4 tsp (1 mL) salt, 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.

Candy Bar Cupcakes

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