CUPCAKE CANDIES RECIPES

CANDY CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Candy Cupcakes Recipe: How to Make It - Taste of Home image

Rich chocolaty cupcakes include a cream cheese surprise. Get kids in on the fun by letting them help decorate. ‐Mrs. Walter Jacobson, Ashland, Ohio

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 60 minutes

Cook Time 20 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 26

Ingredients

1 cup sugar
3/4 cup water
1/3 cup canola oil
2 large eggs
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, lightly beaten
1/8 teaspoon salt
10 drops neon green food coloring
1 cup semisweet chocolate chips
FROSTING:
1/2 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 drops neon green food coloring
3 to 4 tablespoons milk
Shoestring red licorice, cut into 2-inch pieces
1/2 cup miniature marshmallows
Assorted candies of your choice: Gummi Life Savers, Skittles, spice drops, licorice bites, Good & Plenty and Junior Mints

Steps:

In a large bowl, beat the sugar, water, oil, eggs, vinegar and vanilla until combined. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended. Fill paper-lined muffin cups half full., For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in the egg, salt and food coloring. Fold in chocolate chips. Drop by heaping tablespoonfuls into the center of each cupcake. , Bake at 350° for 20-25 minutes or until a toothpick inserted into cake part of cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and food coloring. Add enough milk to achieve desired consistency. Frost cupcakes. , Poke shoestring licorice pieces into marshmallows to create antennae; insert into cupcakes. Use candies to decorate alien faces. Store in the refrigerator.

Nutrition Facts : Calories 404 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 255mg sodium, CarbohydrateContent 61g carbohydrate (49g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

CANDY BAR CUPCAKES RECIPE: HOW TO MAKE IT

Candy Bar Cupcakes Recipe: How to Make It image

Everyone in my family loves cupcakes, so I experimented to create these cupcakes that fit my family's tastes. I also tried to make them healthier. I hope you enjoy them as much as we do! —Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 18

Ingredients

1 cup sugar
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 ounces fat-free cream cheese
2 tablespoons confectioners' sugar
1 egg
2 Snickers candy bars (2.07 ounces each), finely chopped
FROSTING:
1/3 cup butter, cubed
1/3 cup packed brown sugar
3 tablespoons fat-free milk
1-1/2 cups confectioners' sugar

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.

Nutrition Facts : Calories 250 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 248mg sodium, CarbohydrateContent 40g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

More about "cupcake candies recipes"

SOUR CANDY CUPCAKES RECIPE: HOW TO MAKE IT

If you love the pucker of sour candies, then these sour candy cupcakes will be right up your alley. The sour dust sprinkled on top gives you an instant pucker when you first take a bite, but the sweetness soon follows. —Elizabeth Bramkamp, Gig Harbor, Washington
From tasteofhome.com
Reviews 4
Total Time 50 minutes
Category Desserts
Calories 384 calories per serving

Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, lemon juice, eggs, canola oil, gelatin and, if desired, lemon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin and lemon juice; beat until smooth. Frost cupcakes. If desired, in a small bowl, stir together sugar and citric acid; dip cupcakes into sugar mix. Store in the refrigerator.

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BASIC CUPCAKE POPS RECIPE - DELISH

Not only can you make cake balls and turn them into cake pops, but you can also mold them into other shapes using a small metal cookie cutter. For these cupcake pops, use a flower-shaped cookie cutter.
From delish.com
Total Time 0S
Category baby shower, birthday, bridal shower, Christmas, cocktail party, dinner party, Easter, feed a crowd, Fourth of July, New Year's Eve, Summer, Valentine's Day, baking, dessert
Cuisine American

In a 9- by 13-inch cake pan, bake the cake as directed on the box. Let cool completely. Once the cake is baked, get organized and set aside plenty of time (a few hours) to crumble, roll, shape, dip, and decorate 4 dozen cupcake pops. Crumble the cooled cake into a large mixing bowl. The texture of the cake causes it to crumble easily. To make crumbling easier, first cut the baked 9- by 13-inch cake into 4 equal sections. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture. If you have large pieces mixed in, the cake balls may turn out lumpy and bumpy. You should not see any large pieces of cake. Add three-quarters of the container of frosting. (You will not need the remaining frosting.) Mix it into the crumbled cake, using the back of a large spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper–covered baking sheet. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen. Remove the baking sheet from the refrigerator or freezer and begin shaping the cake balls into cupcakes. Take a chilled ball and roll it into a cylinder shape. Then slide it into the flower-shaped cookie cutter. The cake mixture should fill the entire cutter, with any excess forming a mounded cupcake top on one side. You can use your thumb to keep the shape flat on one side, allowing the rest to form a mound on the other. When you have the shape the way you like it, gently push the shaped cupcake out of the cutter from the bottom. If the mixture is still firm enough, you should also be able to gently pull it out by holding the top mounded side. Place the cupcake-shaped cake ball, right-side up, back on the wax paper–covered baking sheet. Continue with the remaining cake balls. Once the balls are all shaped into cupcakes, return them to the freezer for 5 to 10 minutes to keep them firm. Place the chocolate candy coating in a deep, microwave-safe plastic bowl. These bowls make it easier to dip the cupcake bottoms completely in candy coating while holding the bowl without burning your fingers. (It is usually easier to work with about 16 ounces of coating at a time.) Melt the chocolate candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between. You can also use a double boiler. Either way, make sure you do not overheat the coating. Take a few cupcake-shaped cake balls at a time out of the freezer to work with. Transfer the rest to the refrigerator at this point, so they stay firm but do not freeze. One at a time, take a cupcake-shaped cake ball and, holding it by the mounded top, dip the bottom into the melted chocolate candy coating — just to the point where the mounded shape starts. Remove it from the chocolate, turn it upside down, and swirl your hand in a circular motion. This will cause any excess chocolate coating to slide down. When the coating reaches the bottom of the mounded cupcake top shape, you can stop. Have a dish towel handy to wipe off your fingertips, as it is highly likely that you will get some coating on them. Don't use water to rinse your hands, as getting water in the coating can make it unusable. Place the half-coated cupcake shape on the second wax paper–covered baking sheet, chocolate-candy-coating-side up, mounded side down. 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