From the October 2016 issue

Candy Bar Cupcakes Recipe

Halloween means piles upon piles of sweet treats. Once your little boys and ghouls have eaten their share, be sure to set aside some choice chocolate goodies for this recipe. It’s from the Caroline Wright’s delicious Cake Magic! book, out from Workman Publishing. You can use your favorite chocolate cake mix – or make it from scratch. This how-to has you covered from top to bottom!

Dark Chocolate Cake Mix

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1 tsp. table salt (this type is a must)

Place all ingredients in a large bowl and whisk well to combine.

Dark Chocolate Cake

  • 1/2 cup sifted, unsweetened cocoa powder
  • 4 cups dry cake mix (see above), whisked well
  • 1/4 tsp. baking soda
  • 4 oz. semisweet chocolate, melted and cooled
  • 3/4 cup full-fat plain yogurt (not Greek)
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 cup water
  • 4 large eggs, room temp

1. Preheat oven to 350 degrees F. Place liners in the cupcake pans.

2. Whisk the cocoa powder, cake mix and baking soda in a large bowl to combine. Stir in melted chocolate, yogurt, butter, water and eggs until moistened and no lumps remain (don’t over mix). Divide batter among the cupcake pan caps.

3. Bake until cupcakes are domed and fragrant and a few moist crumbs cling to a skewer inserted in the center of one, 20-25 for cupcakes.

Sweet Cream Syrup

  • 1/2 cup sugar
  • 1/2 cup heavy (whipping) cream
  • Pinch of salt
  • 1/2 tsp. pure vanilla extract

Combine sugar, cream and salt in small saucepan and bring to a boil over medium-high heat. Stir to dissolve sugar. Remove from heat, stir in vanilla and set aside to cool. Coat cupcakes with syrup.

Malted Milk Chocolate Frosting

  • 1 1/2 cups (3 sticks) unsalted butter, room temp
  • 3/4 cup malted milk powder
  • Pinch of salt
  • 4 cups (16 oz. box) powdered sugar
  • 1 tsp. pure vanilla extract
  • 4 oz. semisweet chocolate, melted and cooled

Combine butter, powder, salt and 2 cups sugar in a large bowl and beat with electric mixer on low until incorporated, about 1 minute. Add remaining sugar and beat on medium until frosting is pale and no longer grainy, about 2 minutes. Add vanilla. In a slow, steady stream, drizzle in chocolate and beat until frosting is very light and fluffy, about 2 minutes. Spread on cupcakes.

Candy Finish

Chop up your favorite chocolate candy bars, like Snickers or Mounds, and sprinkle on top.

Photo by Ken Carlson/Waterbury Publications

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