Oh boy, first of all, let me apologize in advance for these cupcakes! They are just downright ridiculous. I don’t know about you, but I still had some leftover Halloween candy in my house this weekend, and I knew I had to find something delicious to do with it. I couldn’t decide whether I wanted to make stuffed cupcakes or stuffed cookies, so…
I decided to make both!
I give you… The Frosted Candy Bar Stuffed Cookie Cup! It’s a supremely soft, chewy cookie, stuffed with a fun-sized candy bar, baked in a cupcake tin, topped with vanilla buttercream frosting, and finally, sprinkled with crushed candy bars.
I have no excuse for my behavior.
(By the way, sorry my frosting looks a little funky here. I wigged out and accidentally doubled the amount of milk, causing it to separate just a tad. Don’t be like me.)
Let’s make these, okay?
Combine 1 cup brown sugar and 1/2 cup white sugar.
Then pour in 1 1/2 sticks butter that’s been melted and cooled for about 10 minutes.
And go ahead and add in your vanilla too. I just read the following on the Nielsen-Massey Vanillas website, makers of my favorite vanilla:
“In baking, cream the vanilla with the shortening or butter portion of the ingredients. The fat encapsulates the vanilla, preventing it from volatilizing in the baking process.”
Cream the butter, sugars, and vanilla on medium speed until very light and fluffy, about 3-5 minutes.
Meanwhile, whisk together 2 cups of flour with 1/2 teaspoon of baking soda, and set aside.
Add two eggs to the wet ingredients, and beat well until fully incorporated.
Add the flour mixture and beat on low speed until just incorporated.
Now break out those fun-sized candy bars!
Add a little dough to a well-greased muffin tin…
Top with candy…
And top with just a little more dough. Love this little chocolate guy peeking out!
Go ahead and flatten out your batter so it covers the candy evenly. This made 12 regular-sized cookie cups.
Bake these at 325 degrees for 12-15 minutes, until the edges just start to turn golden.
Here’s what they looked like when they first came out of the oven. Yummy!
After they cooled, they sank considerably, but that’s okay, because….
We’re going to fill them with fluffy, fluffy frosting.
And top them with even more crushed candy bars! I matched up my crushed topping with the candy bar inside so I’d know what was in the middle. But you could mix it up and let it be a surprise, too!
Baby Ruth. Come to mama.
(What’s the difference between a Baby Ruth and Snickers?)
Now, I had just a teeny tiny bit of batter leftover, just enough to make 3 mini candy bar cookie cups. I scooped my leftover batter into a mini muffin tin (filling the cups about 2/3 full) and topped it with a fun-sized candy bar.
I ended up loving these and wishing I’d made them all minis!
They are just so bite-sized and popable!
You could easily have a delicious fling with one or two of these mini cups without even giving it a second thought.
While the larger cups require a higher level of commitment.
Either way, I love the combination of chewy cookie, chocolate candy bar, and frosting here! The cookie is so soft that when I first handed one to Kevin, he thought it was an actual cupcake.
Enjoy these, guys! Let me know if you make ‘em as minis or big mommas.
Frosted Candy Bar Stuffed Cookie Cups
1 1/2 sticks (12 tablespoons) butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
Preheat oven to 325 degrees F. Spray a muffin tin with cooking spray. Cream the butter, sugars, and vanilla on medium speed until light and fluffy, about 3-5 minutes. Meanwhile, whisk together the flour and baking soda. Next add the eggs to the wet ingredients and beat well. Finally add the flour mixture and beat on low speed until just incorporated. Scoop batter into a regular-sized muffin tin, filling the cups about 1/3 full. Top with fun-sized candy bars. Scoop remaining batter on top of the candy bars, filling the cups about 2/3 full. Bake at 325 for 12-15 minutes or until the edges just start to turn golden.
Makes 12 cookie cups. Store at room temperature.
To make as minis: Scoop batter into a mini muffin tin, filling the cups about 2/3 full. Top with a fun-sized candy bar. Bake at 325 for 6-8 minutes or until the edges just start to turn golden.
1 stick (1/2 cup) butter, softened
3 cups powdered sugar
1/4 cup milk
1 teaspoon Tahitian vanilla extract
Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.