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Candy bar cupcakes with spider webs

SERVINGS
Makes 24 cupcakes Servings
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SERVINGS
Makes 24 cupcakes Servings
RATE THIS RECIPE
(0)

Ingredients

For the cupcakes:
  • 2 1/2 cup sifted all-purpose flour
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoon unsalted butter
  • 1 3/4 cup sugar
  • 2 cup large eggs
  • 2 1/4 teaspoon pure vanilla extract
  • 1 1/4 cup whole milk
  • 2 cup your favorite halloween candy, chopped up, plus 24 whole pieces for the topping
  • For the frosting:
  • 2 1/2 cup sifted all-purpose flour
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoon unsalted butter
  • 1 3/4 cup sugar
  • 2 cup large eggs
  • 2 1/4 teaspoon pure vanilla extract
  • 1 1/4 cup whole milk
  • 2 cup your favorite halloween candy, chopped up, plus 24 whole pieces for the topping
  • 16 tablespoon unsalted butter
  • 4 cup sifted confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon whole milk
  • 2 teaspoon orange food color
  • Preparation

    Baking Directions:

    For the cupcakes:1. Preheat the oven to 350 degrees and line two cupcake pans with twelve paper baking cups each.2. Sift together the flour, baking powder and salt, and set aside.3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.4. Add the eggs, one at a time, and mix slowly on low speed after each addition.5. Add the vanilla extract to the milk, and set aside.6. Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.7. Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full.8. Add 1 tablespoon chopped candy to each baking cup, and mix into the batter with a fork or spoon.9. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.10. Let the cupcakes cool on a wire rack for approximately 20 minutes.For the orange buttercream frosting:1. Cream the butter in the mixer on medium speed.2. Add half of the confectioners’ sugar, and mix on low speed. Increase speed to medium once incorporated.3. Add the vanilla extract to the mixture.4. Add the remaining confectioners’ sugar to the mixture, and mix on medium speed.5. Add the milk and salt.6. Once creamed, mix on high speed until smooth.7. Add the orange food color.8. Mix on high speed until the color is achieved. Add more food color if you would like a darker orange. Frost each cupcake with a signature swirl, and top with the corresponding Halloween candy. Serve and enjoy!Creating spooky fudge spider websNothing screams "Halloween" more than creepy cob webs! Try this easy method for decorating your cupcakes with fudge spider webs.1. Using a squeeze bottle of fudge or chocolate ganache, starting at the top of your cupcake, squeeze a straight line down the middle of your cupcake, touching the bottom.2. Next, squeeze a straight line going across the middle of your cupcake.3. Squeeze two lines, cutting each quadrant in half.4. Finally, connect all the lines with short, slightly curved strokes to finish the web.5. Repeat for all your cupcakes, serve, and enjoy!