I didn’t get a single trick-or-treater on Friday night. Not one.
I was all stocked up with 100 Grands, Baby Ruths, and Reese’s, but there was not a child in sight.
So it was just me and a bucket full of candy. You can guess how that ended.
My best method for getting candy out of the house without going through my stomach is to bake it into something. I’ve made these cupcakes for several Halloweens in a row, and they’re always a hit when I share them with friends, because there’s something for everyone! Each cupcake can be different if you have a variety of candy to rid your kitchen of, but you can also keep them just one flavor, too.
The batch is smaller than my usual recipes but is, as always, adapted from The Cupcake Diaries. It only makes a dozen cupcakes instead of two dozen. Feel free to double the recipe if you have lots of people to share with!
For this batch, I made a few Take 5 cupcakes, a couple 100 Grands, a few Baby Ruths and two Reese’s. I’ve also used M&Ms, Heath bars, Cookies ‘n’ Creme bars, Reese’s Pieces, Peanut M&Ms, Snickers…you name it, it can be thrown into the batter! Even the M&M ones turn out surprisingly well using this recipe.
The method is simple:
1. Mix up a batch of plain vanilla cupcakes.
2. Stir 1/4 of a chopped fun size candy bar into each cupcake’s batter.
3. Bake the cupcakes for about 15 minutes.
4. Frost and garnish with another 1/4 candy bar for each cupcake.
Voila! Done. You can use more candy or less candy, but these are the amounts I like to use. If anything, I’ll add more candy on top of the frosting.
That’s all it takes, folks! Be creative and report back with any fun flavors you come up with!
Maybe next year I’ll have a few more trick-or-treaters. Until then…I’m not complaining about the Halloween leftovers. :)
- 1 ¼ cups flour
- 1 ¼ tsp. baking powder
- 1/8 tsp. salt
- 4 Tbsp. butter, at room temperature
- 7/8 cup sugar (just estimate it)
- 1 large egg, at room temperature
- 1 tsp. vanilla
- 2/3 cup skim milk, at room temperature
- 6 assorted fun size candy bars, halved
- 8 Tbsp. butter (1 stick), at room temperature
- 2 cups powdered sugar
- 1 tsp. skim milk
- ½ tsp. vanilla
- FOR CUPCAKES: Preheat oven to 350 degrees. Line a muffin tin with cupcake wrappers.
- In a small bowl, sift flour, baking powder and salt together.
- In the bowl of a stand mixer, cream butter and sugar together for 3-5 minutes or until light and fluffy. Slowly add eggs one at a time until combined.
- Add vanilla to milk.
- Add 1/3 of the dry ingredients to the egg mixture and beat with stand mixer until well combined. Add 1/3 of the milk and mix thoroughly. Repeat with remaining ingredients, scraping bowl as needed.
- Pour batter into prepared pan.
- Reserve half the candy halves for garnish, and chop the remaining candy into small pieces. Add ¼ of a chopped candy bar to each cupcake and gently swirl into batter with a fork. (You should be able to make two cupcakes with each fun size candy bar, with ¼ of each candy bar in each cupcake and ¼ of each left over for garnish.)
- Bake cupcakes for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool pans completely on a wire rack.
- FOR FROSTING: In the bowl of a stand mixer with the paddle attachment, beat all ingredients on high speed until light and fluffy, at least three minutes. Pipe onto cupcakes using a pastry bag fitted with a large round tip.
- Garnish cupcakes with remaining candy bar fourths.
Use any candy your little heart desires! I have yet to meet one I don't like in this recipe. :)
Note: I didn’t include nutritional information for these cupcakes because they vary depending on what kind of candy you use. You can find the nutritional stats for the original vanilla cupcakes here, and add whatever candy you use to that to figure out the specific stats for your own cupcakes.