Wicked Candy Bar Cupcakes
By Paula Deen
- Prep time: 60 minutes
- Cook time: 18 minutes
- Servings: 15
- 8 divided fun-size caramel and nougat chocolate candy bars
- 3/4 cup plus 5 tablespoons, divided unsalted butter
- 1 1/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 large egg
- 1/2 cup plus 2 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
- 2 (4 oz) bars chopped semi-sweet chocolate
- 15 chocolate wafer cookies
- 15 sugar ice cream cones
- 2 cups sifted confectioner's sugar
- green food coloring
- black licorice laces
- 30 red cinnamon candies
- 15 pieces candy corn
Preheat oven to 350 °F. Place paper baking cups in muffin pans, and set aside.
Melt 5 candy bars and 2 tablespoons butter in a heavy saucepan over low heat, stirring until smooth. Let cool.
In a small bowl, whisk together flour, soda, and salt.
Cream together the sugar and 1/4 cup plus 2 tablespoons softened butter in a large mixing bowl at medium speed with an electric mixer until well blended. Add egg, beating just until blended.
Gradually add flour mixture to sugar mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat in melted candy bar mixture and vanilla. Spoon batter evenly into baking cups, filling two-thirds full.
Bake until a wooden pick inserted in centers comes out clean, about 18 minutes. Remove from pan, and let cool completely on wire racks.
Place chopped chocolate in a microwave-safe bowl. Microwave at medium power for 2 minutes or until soft; stir until smooth.
Place wafer cookies on a rimmed baking sheet. Using a small paint brush, paint a thick layer of chocolate around bottom edges of cones. Center bottoms of cones on cookies. Refrigerate until set, about 15 minutes.
If necessary, microwave remaining chocolate on medium power for 30 seconds to thin. Paint outsides of cones with melted chocolate, and refrigerate until set, about 20 minutes.
Witchy Dirty Green Buttercream
Place 1 tablespoon of the butter and 3 candy bars in a microwave-safe bowl; microwave at medium power for 2 minutes or until soft. Stir until smooth.
Beat the remaining softened butter (1/2 cup plus 2 tablespoons) until creamy in a medium mixing bowl with an electric mixer. Add the sugar and warm melted candy mixture; beat until smooth and fluffy. Beat in 6 drops green food coloring until blended.
Frost tops of cooled cupcakes with a thick layer of frosting. Refrigerate until frosting is firm, if desired, about 15 minutes.
Top each cupcake with a Witch Hat. Cut licorice sticks into 1/2-inch and 2-inch lengths; place short sticks under hat for bangs and long sticks under hats for hair. Place cinnamon candies on cupcakes for eyes and candy corn for teeth. Makes 15 cupcakes.