Candy Bar Stuffed Cupcakes

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Don’t you just hate having tons of extra candy lying around the house after Halloween?  Yeah, me neither.   Then again, I don’t have tons of candy because I don’t have kids going door to door or otherwise somehow coming home with bags of goodies.  So if you are looking at a bowl full of snack size candy bars wondering what to do with them, look no further than this recipe from Kevin & Amanda!  This way you can bake up a batch of cupcakes and hand them out to, um, unsuspecting friends and family.  Not that anyone would really complain but it’s a way to sort of kill two birds with one stone – the candy bowl gets emptied and people get have cupcakes.  A win-win!

Candy Bar Stuffed Cupcakes

Makes 12 cupcakes


1 1/2 sticks (12 tablespoons) butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
2 eggs


  1. Preheat oven to 325 degrees F.
  2. Spray a muffin tin with cooking spray.
  3. Cream the butter, sugars, and vanilla on medium speed until light and fluffy, about 3-5 minutes.
  4. Meanwhile, whisk together the flour and baking soda.
  5. Next add the eggs to the wet ingredients and beat well.
  6. Finally add the flour mixture and beat on low speed until just incorporated.
  7. Scoop batter into a regular-sized muffin tin, filling the cups about 1/3 full.
  8. Top with fun-sized candy bars. Scoop remaining batter on top of the candy bars, filling the cups about 2/3 full.
  9. Bake at 325 for 12-15 minutes or until the edges just start to turn golden.


Makes 12 cookie cups. Store at room temperature.

To make as minis: Scoop batter into a mini muffin tin, filling the cups about 2/3 full. Top with a fun-sized candy bar. Bake at 325 for 6-8 minutes or until the edges just start to turn golden.


Buttercream Frosting

1 stick (1/2 cup) butter, softened
3 cups powdered sugar
1/4 cup milk
1 teaspoon Tahitian vanilla extract

Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.



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