Candy Bar Cupcakes
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- 2 cups sugar
- 1 cup sour cream
- 1/4 cup butter, softened (*)
- 2 eggs
- 1 3/4 cups all-purpose flour
- 2/3 cup water
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup real semi-sweet chocolate chips
- 1 cup chopped peanuts
- 4 ounces unsweetened chocolate squares, melted
- 1 cup caramel ice cream topping
- 1/2 cup chopped peanuts
Recipe
- 1 heat oven to 350°f combine sugar, sour cream, butter and eggs in large bowl.
- 2 beat at medium speed, scraping bowl often, until smooth.
- 3 continue beating, gradually adding flour, water, baking soda, baking powder, salt and vanilla until smooth.
- 4 stir in chocolate chips, peanuts and unsweetened chocolate by hand until well mixed.
- 5 spoon 2 tablespoons batter into paper-lined muffin cups.
- 6 bake 20 to 25 minutes or until top springs back when touched lightly.
- 7 remove cupcakes from pans; cool 10 to 15 minutes.
- 8 drizzle 1 teaspoon caramel topping onto each cupcake; sprinkle with chopped peanuts.
- 9 tip: refrigerate cupcakes if you prefer a firmer caramel topping.
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