#candybarcupcakes

[lewis-kira]

Enjoy the delicious taste of your favorite candy bar with cupcakes. Along with the chocolate and moist cupcakes, there are pieces of crushed candy bars inside for an extra sweet surprise.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 tsp baking soda. 1/4 tsp baking powder. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1/2 tsp vanilla extract. 1/4 cup crushed candy bar of your choice e.g., Snickers, Kit Kat. 1/4 cup mini chocolate chips optional, for extra decadence.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine the buttermilk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the crushed candy bar and mini chocolate chips, if using. Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally top the cupcakes with frosting or additional candy bar pieces. Enjoy your Candy Bar Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Palace Rigg

[francesdrawsthings]

If you like peanut butter and chocolate together, these Butterfinger Cupcakes are a great treat for you. The cupcakes are moist and fluffy, and they have crushed Butterfinger candy bars on top of them. The frosting is creamy peanut butter. They're great for parties, celebrations, or just when you want something sweet.

Ingredients: 1 and 1/2 cups all-purpose flour. 1 and 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup buttermilk. 1/2 cup crushed Butterfinger candy bars about 4 bars. For the frosting:. 1 cup unsalted butter, softened. 3 cups powdered sugar. 1/2 cup creamy peanut butter. 1/4 cup heavy cream. 1/2 cup crushed Butterfinger candy bars about 4 bars. Additional crushed Butterfinger for garnish.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl using a whisk. Put away. Melt the butter and mix it with the sugar in a large bowl. Beat the mixture for about two to three minutes, until it is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Add the dry ingredients to the wet ingredients one at a time, mixing in the buttermilk between each addition. Start with the dry ingredients and end with the buttermilk. Don't mix any further than that. Add the broken up Butterfinger candies and mix them in. Fill each lined cupcake cup about two thirds of the way to the top with cupcake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. To make the frosting, put the softened butter in a large bowl and beat it until it is smooth and creamy. Add the powdered sugar and peanut butter one cup at a time, mixing well after each addition. After you add the heavy cream, keep beating the frosting until it is light and fluffy. Add the broken up Butterfinger candies and mix them in. Spread the peanut butter Butterfinger frosting on the cupcakes after they are completely cool. Add more crushed Butterfinger to the top of each cupcake for extra crunch and flavor. Serve your tasty Butterfinger cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 18 minutes

Spectemur Agendo