Candy Bar Cupcakes

Candy Bar Cupcakes

This is the recipe I made for Valentine's Day...and lovvvved it! I found this recipe in my Taste of Home Healthy Cooking magazine. I will be making them again! They are a chocolate cupcake, with a cream cheese/Snicker filling, with a caramel frosting. Mmmm..

Make sure to look at the last photo. It shows what the cupcakes look like when you bite into them. I love how you can see the cream cheese center and the candy pieces inside the chocolate cupcake!

Ingredients:

CUPCAKES:

1 c sugar

1 c buttermilk

1/4 c oil

1 tsp vanilla

1 1/2 c flour

1/3 c baking cocoa

1 tsp baking soda

1/2 tsp salt

FILLING:

6 oz fat free cream cheese

2 T powdered sugar

1 egg

2 Snickers candy bars (2.07 oz each), chopped finely

FROSTING:

1/3 c butter, cubed

1/3 c packed brown sugar

3 T fat free milk

1 1/2 c powdered sugar

Directions:
1. In a large bowl, beat the sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.

2. In a small bowl, beat cream cheese and powdered sugar until light and fluffy. Add egg; mix well. Stir in the candy bars.

3. Fill paper-lined muffin cups half full with batter. Drop filling by tablespoonfuls into the center of each cupcake. Bake at 350 20-25 mins or until toothpick comes out clean.

4. In a saucepan, melt butter. Stir in brown sugar. Bring to a boil; cook for 2 mins, stirring occasionally. Remove from the heat; stir in the milk, then powdered sugar. Cool until frosting reaches spreading consistency. Frost cupcakes... I frosted the cupcakes by using the ' dip method. ' Just tipped the cupcakes upside down by holding them by the base and dipped the tops in the pan of frosting. Then just used a butter knife to smooth the frosting out and make them look nice. Then top with sprinkles!

**These are best when eaten soon after frosted!! After a day or two the frosting gets hard. Still good, but best the day of!