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Candy Bar Cupcakes Recipe


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     Candy Bar Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   18
Preptime   1 hr. 15 min.

1 c. sugar
1 c. buttermilk
1/4 c. canola oil
1 tsp. vanilla extract
1-1/2 c. all-purpose flour
1/3 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
6 oz. fat-free cream cheese
2 tbsp. confectioners' sugar
1 egg
2 snickers candy bars (2.07 oz. each), finely chopped
1/3 c. butter, cubed
1/3 c. packed brown sugar
3 tbsp. fat-free milk
1-1/2 c. confectioners' sugar

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 candy bars.
Fill 18 paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into the center of each (cups will be about half full). Bake at 350 F 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.

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