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1
Pre-heat oven to 350 degrees
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2
Start with seven-layer bars so they have time to cool. Combine melted butter & graham cracker crumbs until mixture is moist. Lightly press mixture into bottom of greased 9x9 pan lined with parchment paper. Evenly sprinkle pecans, chocolate, white chocolate, & butterscotch chips over graham cracker then pour condensed milk over. Top with even layer of coconut. Bake for 20 minutes until milk starts to get bubbly & coconut starts to brown
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3
Allow to cool to at least room temperature before baking into cupcakes (putting it in the fridge makes it quicker)-you could even make these the night before
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4
For the cupcakes, melt unsweetened chocolate & butter in microwave on high for 90 seconds. Stir mixture until it's creamy & well combined & all chocolate chunks are melted. Stir in sugar then add eggs, stirring each in one at a time. Add vanilla, and then flour, stirring until just combined and aren't any lumps
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5
Cut cooled bar cookies in small pieces that will fit in cupcake tins-about 1.5 inch squares. Put heaping tablespoon of batter into 12 paper-lined cupcake tins. Gently press a cookie into batter & cover with another heaping tablespoon of batter so the top & sides of bar are completely covered
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6
Bake at 350 for 24 minutes-be careful not to overbake or it will be dry
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7
Let cool then make icing
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8
Melt one cup of white chocolate chips with three tablespoons heavy cream. Allow to cool a bit (stick in fridge, stirring every five minutes or so). Whip together powdered sugar, butter, vanilla, & salt until well combined, then with mixer on low drizzle in melted white chocolate (make sure it isn't hot or it'll melt the buttercream). Reserve some to drizzle on top. Whip until smooth & fluffy
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9
When cupcakes are cool, frost with generous scoop of buttercream. Top with mini chocolate chips & drizzle of white chocolate mixture. Pecans or chocolate shavings are also great toppers.
