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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