Updated: Nov 19, 2019
1 sticks of butter, room temperature
1/2 cup milk, dairy-free
2-cups unbleached all purpose flour
1-teaspoon vanilla extract
1-tablespoons oil, sunflower, canola, or olive
1 teaspoon baking soda
Caramel, for decorating
Peanut butter, melted, for decorating
Hershey candies - I used mini Reese's, Snickers, and Twix.
Preheat the oven to 350 degrees (F). Line a 12-cupcake pan with cupcake papers.
In a medium sized bowl, light beat the egg, butter, and sugar together until light and fluffy.
Add milk, flour, vanilla, oil, and baking soda. Stir to combine. Beat with an electric mixer for 2-minutes, until light and creamy.
Divide the batter among the 12-liners in your prepared pan, filling each cup 3/4 of the way.
Bake for 22 minutes, or until it passes the toothpick test (insert toothpick in the center and it comes out clean). Allow for the cupcakes to cool completely before decorating.
Once the cupcakes are cooled, use a knife to carve out a small hole in the center of each cupcake.
After the Chocolate Buttercream Frosting is made and ready, fill the centers of the cupcakes with frosting then decorate as desired.
Reese's Cupcakes: sprinkle melted peanut butter over 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.
Twix Cupcakes: sprinkle caramel over frosting then top with a mini Twix candy bar. OPTIONAL: I also added some caramel to the center before filling it with the frosting.
Snickers’ cupcake: sprinkle melted peanut butter and caramel over frosting then top with mini Snickers candy bars. OPTIONAL: I also added some melted peanut butter and caramel to the center before filling it with the frosting.