Halloween Candy Cupcakes
A fun and easy way to use leftover Halloween candy by mixing it into cupcake batter and topping with buttercream.
Ingredients
Cupcake Batter
- 1 box Cupcake mix (chocolate, vanilla, or your favorite flavor) Can be a store-bought box mix or homemade.
Halloween Candy
- 1 cup Reese's Cups, chopped Incorporate into batter for a creamy and gooey texture.
- 1 cup Kit Kats, chopped Use for topping or mixing inside for a crispy and chewy texture.
- 1 cup M&M's Sprinkle on top for a colorful crunch.
- 1 cup Twix Bars, chopped Chop and mix in for smooth caramel and crunchy texture.
- 1 cup Snickers, chopped Incorporate for an oozy and nutty filling.
Buttercream Frosting
- 1 cup Butter, softened For the frosting.
- 4 cups Powdered sugar
- 2 tablespoons Milk Adjust for consistency.
- 1 teaspoon Vanilla extract For flavoring.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the cupcake batter according to package instructions or your preferred recipe.
- Fold in your chosen candies into the batter, mixing well.
Baking
- Fill cupcake liners with batter, filling them about 2/3 full.
- Bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Frosting and Toppings
- While cupcakes are cooling, make the buttercream frosting by beating butter until creamy.
- Gradually add powdered sugar, mixing until smooth, then add milk and vanilla extract to adjust consistency.
- Frost the cooled cupcakes with buttercream and top with additional candy as desired.
Notes
Mix different types of candy for better flavor combinations. Avoid gummy candies that may not bake well. Allowing the cupcakes to cool completely before frosting will prevent a melty mess.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 20g
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