Candy Bar Cupcakes
Eating a cupcake has never tasted of felt so good, thanks to this trimmer version. They’re a perfect snack to share at your next festive gathering.
Taste of Home Magazine, December/January 2011
| Servings | Prep Time | Cook Time |
| 18servings | 30minutes | 20minutes + cooling |
| Servings | Prep Time |
| 18servings | 30minutes |
| Cook Time |
| 20minutes + cooling |
Ingredients
- 1 cup sugar
- 1 cup buttermilk
- 1/4 cup canola oil
- 1 tsp Spice Island® Pure Vanilla Extract
- 1 1/2 cups all-purpose flour
- 1/3 cup baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- Filling
- 6 oz fat-free cream cheese
- 2 tbsp confectioners' sugar
- 1 egg
- 2 Snickers candy bars (2.07 ounces each), finely chopped
- Frosting
- 1/3 cup butter cubed
- 1/3 cup brown sugar packed
- 3 tbsp fat-free milk
- 1 1/2 cups confectioners' sugar
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- 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.
- 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.
- 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.
Recipe Notes
1 cupcake equals 250 calories, 9 g fat (3 g saturated fat), 23 mg cholesterol, 248 mg sodium, 40 g carbohydrate, 1 g fibre, 4 g protein.
