Candy Bar Cupcakes
Candy Bar Cupcakes
Both young and old will enjoy these tender double chocolate cupcakes topped with caramel and peanuts.
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20 min
Prep Time
50 min
Total Time
15
cupcakes Ingredients
Cupcakes
1 cup sugar
12 cup sour cream
2 tablespoons Land O Lakes® Butter, softened
1 cup all-purpose flour
13 cup water
12 teaspoon baking soda
14 teaspoon baking powder
14 teaspoon salt
12 teaspoon vanilla extract
12 cup semi-sweet chocolate chips
12 cup chopped peanuts
2 (1-ounce) squares unsweetened baking chocolate, melted
Topping
12 cup caramel ice cream topping
14 cup chopped peanuts
How to make
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STEP 1
Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
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STEP 2
Combine sugar, sour cream, egg and butter in bowl. Beat at medium speed, scraping bowl often, until smooth. Add flour, water, baking soda, baking powder, salt and vanilla; beat until smooth. Stir in chocolate chips, peanuts and unsweetened chocolate until well mixed.
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STEP 3
Spoon 3 tablespoons batter into each prepared muffin cup. Bake 20-25 minutes or until toothpick inserted into center comes out clean. Remove cupcakes from pans; cool 10-15 minutes.
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STEP 4
Drizzle 1 teaspoon caramel topping onto each cupcake; sprinkle with chopped peanuts.
Tip #1
If you prefer a firmer caramel topping, refrigerate cupcakes.
230 Calories
11 Fat (g)
20 Cholesterol (mg)
180 Sodium (mg)
34 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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