Candy Bar Cupcakes

Name: Candy Bar Cupcakes
Ingredients: 2 cups sugar; 1 cup sour cream; 14 cup butter, softened (*); 2 eggs; 1 34 cups all-purpose flour; 23 cup water; 1 teaspoon baking soda; 12 teaspoon baking powder; 12 teaspoon salt; 1 teaspoon vanilla; 1 cup real semi-sweet chocolate chips; 1 cup chopped peanuts; 4 ounces unsweetened chocolate squares, melted; 1 cup caramel ice cream topping; 12 cup chopped peanuts

15 ingredients

9 steps

Ingredients

2 cups sugar
1 cup sour cream
14 cup butter, softened (*)
2 eggs
1 34 cups all-purpose flour
23 cup water
1 teaspoon baking soda
12 teaspoon baking powder
12 teaspoon salt
1 teaspoon vanilla
1 cup real semi-sweet chocolate chips
1 cup chopped peanuts
4 ounces unsweetened chocolate squares, melted
1 cup caramel ice cream topping
12 cup chopped peanuts

Directions

1

Heat oven to 350F Combine sugar, sour cream, butter and eggs in large bowl.
2

Beat at medium speed, scraping bowl often, until smooth.
3

Continue beating, gradually adding flour, water, baking soda, baking powder, salt and vanilla until smooth.
4

Stir in chocolate chips, peanuts and unsweetened chocolate by hand until well mixed.
5

Spoon 2 tablespoons batter into paper-lined muffin cups.
6

Bake 20 to 25 minutes or until top springs back when touched lightly.
7

Remove cupcakes from pans; cool 10 to 15 minutes.
8

Drizzle 1 teaspoon caramel topping onto each cupcake; sprinkle with chopped peanuts.
9

TIP: Refrigerate cupcakes if you prefer a firmer caramel topping.