Chocolate Candy World Cupcakes

Updated: Nov 15


Ingredients

Cupcake:

Decorating:

Directions

Cupcakes:

  1. Preheat the oven to 350 degrees (F). Line a 12-cupcake pan with cupcake papers.

  2. In a medium-sized bowl with an electric mixer or stand mixer with the paddle attachment, lightly beat the egg, butter, and sugar together until light and fluffy.

  3. Add milk, flour, vanilla, oil, and baking soda. Beat with the mixer for about 2 minutes, until light, creamy, and fully combined.

  4. Divide the batter among the 12-liners in your prepared pan, filling each cup 3/4 of the way.

  5. Bake for 22 minutes, or until it passes the toothpick test (insert a toothpick in the center and it comes out clean). Remove from the oven and allow cooling for a few minutes. Then transfer the cupcakes to a wire cooling rack. Let the cupcakes cool fully before decorating!

  6. In the meantime, follow the frosting recipe as instructed.

  7. Once the cupcakes are cooled, use a knife to carve out a small hole in the center of each cupcake.

Decorating:

  1. After the Chocolate Buttercream Frosting is made and ready, fill your decorating tool with frosting, and pipe the frosting into the hollow center of the cupcake. Once filled, continue the motion from the center and swirl around the cupcake until covered. For a video tutorial, watch here!

  2. Reese's Cupcakes: sprinkle melted peanut butter over the frosting then top with mini Reese's Cup. OPTIONAL: I also added some melted peanut butter to the center before filling it with the frosting.

  3. Twix Cupcakes: sprinkle caramel over the frosting then top with a fun-sized Twix candy bar. OPTIONAL: I also added some caramel to the center before filling it with the frosting.

  4. Snickers’ cupcake: sprinkle melted peanut butter and caramel over the frosting then top with a fun-sized Snickers candy bars. OPTIONAL: I also added some melted peanut butter and caramel to the center before filling it with the frosting.

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