When is candy not really candy? When it is a cupcake! Crispy and chewy peanut butter covered in chocolate. Now the Baking Robot is talking my language. An added bonus is the frosting uses melted candy corn. What a great way to use up all the candy corn the kids are sure to collect from Trick or Treating!
I have to admit that I haven’t been much of a fan of the high hat cupcake frosting covered in chocolate. I always fear the frosting will fall into the bowl. One of these days, I will overcome the high hat fear and conquer the frosting.
Butterfinger Cupcakes
makes 24
Chocolate Cupcakes
2 cups sugar
1-3/4 cups flour
3/4 cup cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 cup boiling water
1. Preheat oven to 350 degrees. Line two muffin tins with baking cups.
2. In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. Stir in eggs, milk, and vegetable oil until combined. Carefully stir in boiling water, mixing until combined and batter has thinned.
3. Fill baking cups 2/3 of the way full. Bake for 20-22 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.
Peanut Butter & Candy Corn Buttercream Frosting
1/2 cup milk
1-1/2 cups candy corn
1 cup (2 sticks) unsalted butter, softened
1/2 cup peanut butter, creamy
3 – 4 cups powdered sugar
1. In a saucepan over low heat, combine candy corn and milk. Melt the candy corn, stirring occasionally, until it’s completely dissolved and mixture is thick enough to coat the back of a spoon. Let cool to room temperature. This will yield 1 cup.
2. In a large bowl, cream together butter and peanut butter. Add 2 to 3 cups of powdered sugar. Gradually add candy corn mixture until desired consistency is achieved. (I only used about 1/2 of the candy corn mixture.) Add more powdered sugar if necessary.
(Note: depending on how high you want to frost your cupcakes, you may want to double this buttercream recipe to frost all 24.)
3. Once cupcakes have been frosted, place in freezer for one hour before dipping in chocolate.
Chocolate Shell
tutorial can be found at Cupcake Project
2 cups chocolate chips
3 tbsp vegetable oil
crushed Butterfingers (for topping)
1. Melt together the chocolate chips and vegetable oil in the microwave. Let cool for a few minutes.
2. Dip the frosted cupcakes upside down into chocolate mixture, spinning the cupcake around if necessary to completely coat the frosting. Pull cupcake up, letting any excess chocolate drip off. Let chocolate set for a minute or two before sprinkling the crushed Butterfingers on top.
