Candy Bar Stuffed Cupcakes Food

CANDY BAR CUPCAKES

Steps:

• 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.

CANDY BAR CUPCAKES - 4 WAYS!

Steps:

• Prepare cupcakes as directed in recipe above.
• FOR THE ROLO CUPCAKES: Chop up 2 Rolos and place into each cup of batter before baking.
• FOR THE AFTER EIGHT: Place 8-10 mint chocolate chips into the cups of batter before baking, stir gently with a toothpick.
• Allow cupcakes to cool completely before frosting & decorating.
• Prepare buttercream as directed in recipe above.
• Using a Wilton 1M decorating tip, pipe a swirl of frosting onto each mini Reese's pb cup. Top with a chocolate chip.
• Pipe swirls of frosting using the 1M tip onto each cupcake. Sprinkle chocolate jimmies on top and garnish with a mini Reese's pb cup.
• In a medium, heavy sauce pan, melt the butter over medium-high heat.
• Add the sugar. cream and salt and whisk until the sugar is dissolved.
• Bring to a simmer for 3 minutes, stirring occasionally. Remove from heat and cool for 15 minutes
• In the bowl of your stand mixer, pour in cooled caramel mixture. Add the powdered sugar, one cup at a time, mixing together on low. Mixture will be very thick.
• Add up to 2Tbsp heavy cream to loosen the frosting.
• Using a large round tip, frost a swirl, dollop of frosting onto the center each cupcake. Tap the cupcake on the counter so that the frosting spreads to the sides.
• Garnish with a Rolo candy cut in half.
• Prepare the frosting as directed in the recipe above.
• Using a Wilton 1M piping tip, frost swirls of frosting onto each cupcake.
• Garnish with chunks of white & dark chocolate.
• In the bowl of your stand mixer, cream the butter until smooth.
• Add the sifted powdered sugar, one cup at a time and mix until combined.
• Add the salt, mint extract and 2Tbsp of heavy cream. Mix until smooth. Add remaining 2Tbsp of heavy cream until you reach your desired consistency.
• Beat on high for 2 minutes or until light and fluffy.
• Add the chopped mint chocoalte chips and mix until incorporated.
• Using a Wilton 1M decorating tip, pipe swirls of frosting onto each cupcake. Garnish with an After Eight mint.

CANDY BAR-STUFFED CUPCAKES

Steps:

• Preheat oven to 325 degrees F. Coat muffin tins with cooking spray.
• In a large bowl with an electric mixer on medium speed, cream the butter, sugars, and vanilla until light and fluffy, 1 to 3 minutes. Add eggs and beat well.
• In a medium bowl, whisk together flour and baking soda. Add to wet ingredients and beat on low speed just until incorporated. Scoop batter into prepared muffin tins, filling cups about 1/4 full. Top with candy bars. Spoon remaining batter on top of candy bars, filling cups about 1/2 full.
• Bake 12 to 15 minutes, or until edges are golden. Let cool, remove from tins, then dollop each with frosting.

CANDY BAR STUFFED BAKED APPLES

Steps:

• Preheat oven to 350 degrees.
• Place apples on a cutting board. With a sharp knife, carefully cut the top 1/2 inch from the top of each.
• Using an apple corer or a small melon baller, scoop out the stem, core and seeds from each apple, leaving the bottom intact. Stand the apples in a 9 inch square baking dish, cut side up.
• Divide 1/4 cup each chopped Snickers and Skor/Heath bar candy bars among the apples, about 2 tablespoons of candy per apple.
• Place 1 1/2 teaspoon of butter inside each apple, on top of the candy bar pieces. Then divide the remainder 1/4 cup chopped candy bars among the apples.
• In a small bowl, whisk together the cider and sugar and pour mixture over and around the apples. Carefully place baking dish in the oven and bake the apples uncovered until tender, about 1 hour and 20 minutes. (Original recipes states 1 hour and 20 minutes, but if cooked too long the apples become mealy. Start checking around 45 minutes.) Remove from oven and let sit 5 minutes.
• Serve hot or warm, spoon the pan juices over apples and add vanilla ice cream if desired.