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