Our cupcake contributor, Lauren of Crave. Indulge. Satisfy., is here with a decadent new recipe….
When I think of October there is one thing that comes to mind…CANDY, and lots of it! This is the one month of the year where we have an excuse to keep our pantry stocked full of a variety of mini candy bars and not feel guilty right? I mean you walk the aisles at the grocery store and come to the Halloween candy section and there is bag after bag after bag of candy just asking to be placed into your cart. I’m not sure about you, but my go to candies always include chocolate, peanuts and peanut butter of some sorts. So to get you in the Halloween spirit I’ve created a Chocolate and Peanut Butter Cupcake with Halloween Candy Bark on top, inspired by some of my favorite candy!
At first glance this cupcake may just appear to be a chocolate cake, but after one bite you will definitely be able to taste the addition of peanut butter in the cake as well! Swirled with peanut butter buttercream on top, this cupcake tastes like a giant Reese Cup! So all you chocolate and peanut butter lovers out there, this is one cupcake you are going to want to try! The fun part is all about the presentation though and adding a giant piece of Halloween Candy Bark on top! Loaded with Peanut M&Ms, Reese Pieces, Reese Cups and Butterfinger candies, this is one sweet cupcake that any candyholic is going to love! The bright orange and yellow coated candies just scream fall.
These cupcakes would be a great addition to your Halloween dessert table or be even cuter packaged up to give away to the neighborhood kids as they trick-or-treat or send to school with your kids to give to their classmates. I came across this absolutely adorable and genius way to package single cupcakes on Pinterest and just had to share it with you all. All you need are clear plastic cups, plastic treat bags and ribbon. This is one of the most creative ideas I’ve ever seen to package cupcakes individually. You could even personalize them with a special tag for the recipients name or a message like “Trick-or-Treat” or “Happy Halloween”.
I hope you decide to give this recipe a try! It is a real treat and I promise you won’t be disappointed! Feel free to experiment with some of your favorite candies and create your own version of Halloween Candy Bark. There are a million possibilities to create the ultimate candy combo, just browse through the candy isle and become inspired!
Chocolate Peanut Butter Cupcakes with Halloween Candy Bark
recipe by Lauren Kapeluck
(makes 24 cupcakes)
For the Cake:
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup creamy peanut butter (I used Jif)
2 tsp vanilla extract
3/4 cup unsalted butter, room temperature
1 cup brown sugar
1 cup granulated sugar
3 large eggs
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
- In medium bowl, combine dry ingredients: flour, cocoa, baking powder, baking soda and salt.
- In bowl of stand mixer cream butter, peanut butter, brown sugar and granulated sugar until fluffy.
- Add eggs, one at a time mixing well after each addition and scraping down sides of bowl.
- Add vanilla and mix well.
- Add dry ingredients and buttermilk alternating between dry and wet and scraping down the sides of the bowl and mixing until well combined.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 20-21 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
10. Once cupcakes are completely cool frost with Peanut Butter Buttercream and garnish with Halloween Candy Bark.
For the Icing:
2 sticks unsalted butter, softened
1 cup peanut butter (I used Jif)
4 1/2 cups confectioner’s sugar
1/4 cup milk
1 tsp vanilla extract
- In bowl of stand mixer beat butter, peanut butter and vanilla until creamy.
- Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
- Add milk until you reach desired consistency.
- Continue to beat on medium until light and fluffy about 3 minutes.
- Place icing in piping bag fitted with a large round tip and frost cupcakes.
- Garnish cupcakes with Halloween Candy Bark.
For the Halloween Candy Bark:
16 oz Chocolate Bark
1/2 cup Peanut M&Ms (yellow and orange), chopped
1/2 cup Reese Pieces
4 large Reese Cups, cut into 8 pieces like a pie
4 small Butterfinger candy bars, chopped
- Line a baking sheet with wax paper.
- Melt chocolate bark in microwave safe bowl for 1 minute. Continue to microwave at 15 second intervals until melted. Pour melted chocolate onto prepared baking sheet and spread evenly with spatula.
- Sprinkle Peanut M&Ms, Reese Pieces, Reese Cups and Butterfinger candies on top.
- Place candy bark into the refrigerator for 30 minutes to chill.
- Break bark apart and garnish cupcakes.
For the Cupcake Packaging:
9 oz Solo clear plastic cups
clear treat bags (4 in x 2 in)
- Place cupcake in bottom of plastic cup.
- Slide cup into plastic treat bag.
- Gather the top of the treat bag and tie with your ribbon.
- Add a name tag or special message if desired.
Hope you all enjoy these cupcake treats! Oh by the way, you will have some Halloween Candy Bark left over after you garnish your cupcakes, so I highly recommend crumbling some over a bowl of vanilla ice cream, it’s pretty terrific! Happy Halloween!