100 Grand Cupcakes

taikoo

100 Grand Cupcakes

Recipe Note: Make sure and follow the directions and freeze which ever candy bar you choose to place inside of the cupcake. If you do not freeze them, they will melt to quickly and fall to the bottom of the cupcakes. And these cupcakes do not need to refrigerated like some buttercreams. Butter of course can stay out and the caramel also does not need refrigeration.

ingredients:

Chocolate Cupcakes:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
8 frozen 100 Grand snack size candy bars, cut into thirds

Salted Caramel Frosting:
2 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
1 pound confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1 teaspoon salt

directions:

Chocolate Cupcakes:
Heat oven to 350°F.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).

Line muffin cups (2-1/2 inches in diameter) with paper bake cups.Fill cups 2/3 full with batter. Add in one piece of frozen 100 Grand bar. Add an additional tablespoon batter on top to ensure the candy bar is covered. Bake 22 to 25 minutes.

Salted Caramel Frosting:

Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

Garnish with chopped 100 Grand bars and a drizzle of caramel of caramel syrup.

minone

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