Candy Bar Cupcakes

Name: Candy Bar Cupcakes
Ingredients: 1 cup sugar; 1 cup buttermilk; 1/4 cup canola oil; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1/3 cup baking cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 6 ounces fat-free cream cheese; 2 tablespoons confectioners' sugar; 1 egg; 2 Snickers candy bars (2.07 ounces each), finely chopped; 1/3 cup butter, cubed; 1/3 cup packed brown sugar; 3 tablespoons fat-free milk; 1-1/2 cups confectioners' sugar

16 ingredients

4 steps

Ingredients

1 cup sugar
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces fat-free cream cheese
2 tablespoons confectioners' sugar
1 egg
2 Snickers candy bars (2.07 ounces each), finely chopped
1/3 cup butter, cubed
1/3 cup packed brown sugar
3 tablespoons fat-free milk
1-1/2 cups confectioners' sugar

Directions

1

In a large bowl, beat the sugar, buttermilk, oil and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.
2

For filling, in a small bowl, beat cream cheese and confectioners' sugar until light and fluffy. Add egg; mix well. Stir in the candy bars.
3

Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into the center of each cupcake (cups will be about half full). Bake at 350° for 20-25 minutes or until a toothpick inserted in the filling comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4

For frosting, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil; cook for two minutes, stirring occasionally. Remove from the heat; stir in the milk, then confectioners' sugar. Cool until frosting reaches spreading consistency. Frost cupcakes.