Our Chocolate Candy World Cupcakes are an excellent way to help use up the abundance of Halloween candy just sitting around in your house. Featuring an option for Reese's, Snickers, and Twix, you are bound to get your chocolate fix with just one batch of these!
The Chocolate Candy World Cupcakes are vanilla cupcakes stuffed with either peanut butter or caramel, topped with a chocolate buttercream frosting and candy bar!
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Chocolate Candy World Cupcakes
Ingredients
For The Cupcakes:
1 egg
½ cup (1 stick) of butter, room temperature
1 cup of sugar
½ cup milk of choice
2 + ¼ cups unbleached all-purpose flour
1 teaspoon vanilla extract
1 tablespoon of oil - we used sunflower oil
1 teaspoon baking soda
For The Chocolate Buttercream Frosting:
1 cup milk of choice (we used almond milk)
5 tablespoons finely ground sweet rice flour or rice flour (we used Bob’s Red Mill brown rice flour)
2 teaspoons vanilla extract or vanilla bean paste
pinch of salt
1 cup (2 sticks) of unsalted butter or butter substitute
1 cup cane sugar
5 tablespoons cocoa powder
For the Assembly:
Caramel, for decorating
Melted peanut butter, for decorating
Chocolate candy bars - we used mini/fun-sized versions of Reese's, Snickers, and Twix
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Directions
For the Cupcakes:
Preheat the oven to 350° F. Line a 12-cupcake pan with cupcake papers and set aside.
In a medium-sized mixing bowl with an electric mixer or stand mixer with a paddle attachment, lightly beat the egg, butter, and sugar together until light and fluffy.
Add in the milk, flour, vanilla, oil, and baking soda and beat for about 2 minutes, or until you have a smooth batter.
Divide the batter among the 12 liners in your prepared pan, filling each cup 3/4 of the way.
Of each cupcake, insert a mini peanut butter cup at the center. Use a spoon to make sure the batter is covering the top of it. Add extra batter if needed.
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!
For the Chocolate Buttercream Frosting:
In a small saucepan over medium heat, whisk the flour into the milk. Stir constantly over the heat until the mixture thickens. Remove from the heat and stir in the vanilla and salt. Set the saucepan aside to let the mixture cool to room temperature - this is very important because if you don't let it fully cool, the end result will be lumpy and will separate.
In a mixing bowl with an electric mixer, or a stand mixer with a paddle attachment, cream the butter/butter substitute and sugar together. Add in the cocoa powder and beat to combine.
Switch the paddle to a whisk, add the cooled milk-flour mixture, and beat until it resembles whipped cream.
For the Assembly:
Once the cupcakes are cooled, use a knife to carve out a small hole in the center of each cupcake.
For the Reese's Cupcakes, fill the center hole with melted peanut butter. For the Twix and Snickers Cupcakes, fill the center hole with caramel.
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!
After piping, you are ready to decorate the top of your cupcakes.
Reese's Cupcakes: sprinkle melted peanut butter over the frosting then top with mini Reese's Cup.
Twix Cupcakes: sprinkle caramel over the frosting then top with a fun-sized Twix candy bar.
Snickers’ cupcake: sprinkle melted peanut butter and caramel over the frosting then top with a fun-sized Snickers candy bar.
