For one of my daughter’s best friends’ birthdays I was politely informed that I would be making the cupcakes… for about half of the senior class! I wanted to make something fun, and because Halloween was right around the corner, I decided to incorporate some kind of candy bars. Anything peanut is taboo at school because there are so many allergies – including, in this case, the birthday girl. It turns out that her favorite candy bar is a Kit Kat, so I figured I’d work that in. Essentially, I just made a standard chocolate cupcake and added a mini Kit Kat bar to the center. I think peanut butter buttercream frosting would be delicious on these, but…the peanut allergy came into play. I thought chocolate buttercream would just make the whole thing too chocolatey, and, well plain buttercream just seemed to…plain. I decided to go with a lightly caramel flavored buttercream – it was an excellent choice. The cupcakes were heralded as some of the best cupcakes EVER! (High school students are never known to exaggerate). I will say that these are a fun cupcake when you’re looking for something a little different, but reliably good. You can experiment with all different types of candy bars – I certainly plan to. (Makes about 12 cupcakes).
- 1 Cup Flour
- 1/2 Cup. Cocoa powder
- 1/2 tsp Baking Soda
- 1/8 tsp. Salt
- 3/4 Cup Sugar
- 1/4 Cup Vegetable Oil
- 1 Large Egg
- 2/3 Cup Buttermilk
- 1 tsp. Vanilla
- 9 Fun Size Kit Kats split into single bars (if you can’t find fun size, you can use regular and break them into smaller pieces)
Preheat oven to 350 Degrees. Add cupcake liners*(12) to cupcake pan. Combine and mix together flour, cocoa powder, baking soda and salt in a medium bowl. In a separate bowl (larger) beat egg; add sugar, oil and vanilla, and beat until smooth and thoroughly combined. Alternating, add the dry ingredient mixture and the buttermilk, mixing after the addition of each-end with dry ingredients. For each cupcake liner, add enough batter to just cover the bottom. Add a single Kit Kat broken in half (or whatever portion of one fits comfortably) to each liner and then add enough batter so that each cupcake liner is filled just over 3/4 full. Bake for 16-18 minutes until a toothpick inserted comes out clean. Allow to cool completely before frosting.
* I like to use pretty cupcake liners – use 2 liners for each cupcake so that the color and the design of the liners is not compromised (especially when making chocolate or darker batter cupcakes).
Caramel Buttercream Frosting
- 1/2 Cup Unsalted Butter – softened
- 3/4-1 Cups Confectioners (Powdered) Sugar
- Pinch of Salt
- 1/4 Cup Caramel Sauce (I use store bought)
Add butter sugar and salt to a large mixing bowl or the bowl of a stand mixer. Using a handheld electric mixer to beat until smooth – add the caramel sauce and continue beating until smooth. If necessary, adjust consistency by adding more powdered sugar. Pipe onto cooled cupcakes. Garnish each cupcake with another piece (about an inch long) of a single Kit Kat bar.