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.”
Interesting!
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
2 eggs
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.
Buttercream Frosting
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.
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110 Comments
omg.
The frosting, the cupcakes themselves, the surprises in the middle.
So they’re totally fat free then, right? :)
They look awesome and that cross-section picture showing the layers…ohmylordy I want these!
Gasp! This is the first time I happen upon your blog and I see these cupcakes! You are bad, but I am adding you to my blog list because you are.
omg this looks so yummy! i’m so going to pull out the baking gear! :D
Yum!! they look really good! :)
Are we looking at Salted butter or Unsalted butter here?
I always get so confused & I’d hate to screw up such an amazing cupcake! :)
Hi Krystal! I always use salted butter in my baking, but you can use either for any of my recipes.
1 stick salted butter = 1 stick unsalted butter + 1/4 tsp salt
So you can add or subtract salt from the recipe accordingly. :) Hope this helps!
Whoa. Those are some serious cupcakes! Amazing!
oh my word…. i need.
When I saw that title I knew I shouldn’t have clicked over here. I just knew it.
;)
Holy whoa! I’ll take a peanut butter Snickers one!
Yeeeeeowza. I just drooled on my keyboard.
Bookmarking!! Thanks!!
omg!
I’m in love with mini cookie cups too. They look irresistible.
We don’t buy candy like that at Halloween (hello 1/2 bag of Nerds! You’re going to the Mr’s work tomorrow!) but I may have to make a grocery run because you know, they have the exact same things at the store just slapped with Christmas wrapping now! YUM!
Oh how these need to happen in my life like…yesterday. The Butterfinger is my favorite!!
Are you kidding me?!? The cutaway photos of the inside did me in.
you’re the BEST!
How do you stay so fit, with yummy treats like this in your house:)?
Oh, great, Amanda….now I am going to have to go to the store for some leftover Halloween candy when I just got the last piece out of the house, LOL. My hubby came in from his morning walk, saw what I was reading and said, “When are you going to get started making these?”
Sweet Jesus these look amazing!
Amanda-I am dying over here. Can you please come visit so we can bake these? :)
Yes!! How I wish I could just hop on over! :)
those look delishhhhh! thanks for sharing.
Wow! they look amazing and yummy! Very rich though!
Woah! Those look AMAZING!
Oh. Wow. I’ve been reading your blog for a couple of weeks since I found it on stumbled upon and you do not disappoint Missy! You are so bad – in such a good way. Keep up these great ideas. Also, your photos are scrumptious :)
Fun! I should have done this with my candy. Instead, I just ate it in a fit of starvation when I was up too late one night…I mean, I totally did not do that. Not at all. :)
It’s a cookie, it’s candy, it’s a cupcake….it’s amazing! (If I call it a “muffin” can I have one for breakfast?)
Love it! Absolutely! :)
these look amazing!!!!
Holy cow, those look good!!
oh! these look so good! Thank goodness all of the candy is out of the house or I would have to make these!
Oh..I am making these for sure!!!
Oh my…cupcake goodness! Those cupcakes look a.m.a.z.i.n.g!
You are right – these are ridiculous! I prefer the minis because I feel less guilty about eating them that size. Smaller = less calories. Right? :)
I made butterfinger cupcakes over the weekend, and they were delicious, but I am totally going to have to make these now. And, I’m also in search for those pb snickers thanks to you!
The cookie/candy/muffin cups look amazing… But what I was really drooling over was that beautiful cherry red mixer…… oh my…..
You are awful!!! Thank you!!!
And those right there are the reason I should have entered the Kitchen Aid giveaway …. darn! ;)
Amazing…wish I had a smell-o-monitor haha..where did you get your beautiful & super cute measuring spoons?! I love the cupcake imprint on them!
Thank you! I got them at Mercier Apple Orchards when we were in Blue Ridge, GA. They have an entire WALL of adorable, decorative measuring spoons, in every theme imaginable! :)
omg these look amazing
Wow, these look amazing, Amanda! Darn it! lol Thanks for sharing this wonderful recipe, now I have something new to try at our next get together. Everyone’s still talking about the Cookie Dough Cupcakes. :)
These look so amazing! I definitely want to make these for Christmas!
Amanda, that cross-section shot of the cookie cup is amazing!
Yummy! Can you send me some of your leftovers? :)
You and Jenny are the treat queens and that is all there is to it!!! Amazing work my friend :)
Oh my word!! These look amazing!!
MMMMM!!! For the minis, did you just put the candy bar on top with no more dough to cover it? How did this work? Thanks!
Yes, that is exactly how I did it. Love the way those turned out!! :)
Amazing – I have to make these!…. Is there a way to print? Thanks so much for sharing!
Seriously? like seriously?!?!?!?! these sound/look fabulous, like incredible. I love your measuring spoons. I see you already answered where you got them so I won’t ask you again but I want them in my kitchen along side these cupcakes and a treadmill. lol
These are genius. End of story. : )
I am so making these for the holidays. You guys always come up with the best ideas. Baking & photography are hobbies of mine & this blog has both…LOVE it!
What camera do you use to photograph your baking steps & finished product?
Thanks
Kathy Bourgeois
Jackson, MS
601-955-5515
I always beat my vanilla into my butter & sugar. That way – I get to taste it before I add the eggs. Right some good as we say here in Nova Scotia, Canada!
Thanks for your recipes – I have to try these!
Do you have anything that’s gluten free?????
Would love to taste something yummy…
Oh my…oh my….these are fab!!! You are so naughty….and yet…..I love you!!!! Thank you for this delightful treat!
These are absolutely fab! I loved how you’ve managed to layered all those delicious flavors in between. Send some :)
WOW. I need these in my life. My kids had 4 (!!!) separate trick-or-treating events this year. Ummm, yeah. You could say we have a lot of candy in our house right now.
whoa! I just absolutely love this!!
You make everything look so easy and Amazing Yummy. Because of you I try to do things pass my comfort zone. lol
oh my lord, that looks amazing!
Any recipes using left over candy corn, or jelly beans?
What a sugar rush!! ~looks delich!
Amanda you are too cute! I love that you call the larger ones “big momma’s” ! :)
Woah. I’m stopping for mini candy bars on my way home and making these tonight. So, thank you for the extra 20 minutes I’ll spend in the gym tomorrow morning!
OMG. This with cream cheese frosting would be heaven.
I don’t know why I always end up fattening things up even more…just my baker brain I guess.
These look incredible though!!
Can’t wait to try these out…for real.
Amanda, I was waiting for this! Yum!!
Ummm hello!! I’m in love with this recipe and I haven’t even tried making it yet!!! looks AMAZING!!!!!
Wow! Can’t wait to try this one out.
I stumbled upon your blog from pinterest and have now bookmarked it. Sitting on my dining table was a huge assortment of leftover Halloween candy. I jumped up, looked in my cabinets, and found all the ingredients. Woo Hoo. I filled up my mini pan and had enough for three big ones. I did use Bob’s Red Mill whole wheat pastry flour to cut some of the sweetness. These were great. Can’t wait to try more of your yummy looking recipes.
Oh my oh my. No apology needed, girl! These look outstanding.
Damn girl. This is amazing. I am scared yet so excited to make these.
I personally loved that all the ingredients needed for this amazing recipe were right in front of the Kitchen Aid… that I am guessing I did not win. How disappointing because right NOW I am thinking this recipe would have been the very first thing I would have made ;) Hehehahaha… amazing! I am nearly SURE that whoever DID win that Kitchen Aid is probaby pouring vanilla as I write!
If only I had Halloween candy leftover…these look dangerous :)
Made these today with my 4 year old daughter and her friend… Easy as they look…and even MORE delish if you can believe it. Will totally be making these again! Thanks for the recipe.
I tried these three times and they did not cook all the way through each time. I even allowed a bit more baking time on the third batch…any suggestions?
Seriously this is way too good not to try. My grand girlies would love this!
It seems like you always cook on your table, as opposed to on the counter in your kitchen. Is this because you get better lighting on your table?
You guys are positively sinful for those of us who have to be careful of what we eat. If I made these it would have to be a special occasion since I’m trying to lose weight and lower my blood pressure. Shame on you guys :) But in a fun way! I enjoy reading your blog. You’re the only blog I follow and as far as I’m concerned, the only one I ever will !!!! God bless you both.
~ Melissa ~
These are galactically awesome. I can’t wait to make them. Oh, and your mixer is impressively shiny and clean. I’m not sure mine was that pretty out of the box!
WOW. You are a genius. Those look and sound amazing. I really wanted to lick my screen.
You guys are awesome! The step by step is so helpful (and appreciated) to someone like me who doesn’t bake that often. Quick question though… what is the best way to store these delicious morsels (that is assuming there are any left over after their made). Thanks!
made them as mini’s yesterday for a girls get together/friends birthday, everyone loved them! thanks they were awesome.
Ok – I am new to your blog – love it! I saw a post where you lost a ton of weight – AWESOME! But I am confused… How do you keep the weight off and constantly make these delicious – sugary treats? Do tell!! :)
I’m making these tonight and I think I am going the ‘mini’ route. The full size buggers have to be like 1,200 calories, so all I need is a bite to stay somewhat healthy! LOL!
PS…I lost 30 pounds with SparkPeople, too!
My favorite Thanksgiving food is dressing and my mom makes the best!!!
Those look amazing, I will be trying those very, very soon!!
Wow! I can’t wait to try out this recipe!! I love how you show photos of each step. Makes it seem so easy to make! Thank you for sharing all of your yummy recipes (and more!) with your readers! Any chance you’ll be coming to Hawaii soon?
Favorite Thanksgiving dish:
Broccoli casserole
My favorite dish for Thanksgiving is a sweet potato casserole I always make; I got the recipe from the Southern Living cookbook; EVERYBODY loves it! I’ve given the recipe to many, many family and friends Everybody that tastes it, wants the recipe.
My favorite Thanksgiving dish is a delightfully lime flavored jello that has Philly cream cheese, whipped topping, pineapple and walnuts! I only make it at this time of the year and we all LOVE it!
Well, my most inciting dish for thanksgiving. Drum roll please is the homemade rolls, actually not a dish but happens to be my favorite at this special time of the month
Now that’s a candy bar treat! The buttercream frosting alone looks like a sugar rush. love the post.
I just made the mini’s tonight- they turned out very yummy. I used homemade whipped cream (piped onto the top) instead of real frosting and I think it was just perfect — not too much extra sweetness. Thanks for the recipe!
Your photos are beautiful!
But I really want a cookie cup now ._.
I’m making these for Thanksgiving tomorrow! I’ve already finished the cookie cups, just waiting to pipe the frosting on them until tomorrow morning. I made minis (for the many people in our family) and used the individually wrapped Reese’s minis in the center since they’re my favorite!
That’s just evil genius coming up with that idea!
I’ve always asked what’s so fun about those tiny fun size candy bars. This may actually make them fun. Thanks for sharing this recipe!
I made these yesterday for a dinner party…they were a HIT!
I’m your newest fan!
Thanks
CJ
…and your pictures are beautiful.
How much vanilla do you use???
Wow, I am making these for my oldest who is away at school! I bet once he takes a bite into one of these bad puppies, he’ll no longer find me (and I quote) “annoying, too wordy, guilt-laden, and obnoxious.” He left for college this summer loving me and still thinking I’m sorta cool. He is now majoring in Sarcasm and taking a class in “MY MOTHER IS BOTHERING ME 101.” Yes, for anyone who is reading this and thinking this will be total bribe food, well, DUH!! I’ll have him calling me “MOMMY” again once he bites into these!! By the way guys, my 4 and 5 year old boys love to look at your photos of Louie your nephew-puppy. I know, I will be going through this AGAIN once these little boys go away to college in 14 years. Sigh…
hi, tried this recipe and it didn’t work for me at all. I was wondering if instead of measuring by cups would you know the measurements in ounces or grams, please. From Northern ireland and not familiar with the term cups in baking. Thankyou.
Don’t apologize for your behavior. That’s kind I love. These look like something that will be a family favorite.