Candy Bar Cupcake Recipe

Candybar Cupcakes

Both young and old will enjoy these tender double chocolate cupcakes topped with caramel and peanuts.

20 min. prep time
15 cupcakes
000 Ratings



1 cup sugar
1/2 cup sour cream
2 tablespoons Land O Lakes® Butter, softened
1 cup all-purpose flour
1/3 cup water
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup real semi-sweet chocolate chips
1/2 cup chopped peanuts
2 (1-ounce) squares unsweetened baking chocolate, melted


1/2 cup caramel ice cream topping
1/4 cup chopped peanuts


Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.

Combine sugar, sour cream, egg and butter in bowl. Beat at medium speed, scraping bowl often, until smooth. Add flour, water, baking soda, baking powder, salt and vanilla; beat until smooth. Stir in chocolate chips, peanuts and unsweetened chocolate until well mixed.

Spoon 3 tablespoons batter into each prepared muffin cup. Bake 20-25 minutes or until toothpick inserted into center comes out clean. Remove cupcakes from pans; cool 10-15 minutes.

Drizzle 1 teaspoon caramel topping onto each cupcake; sprinkle with chopped peanuts.

Recipe Tip

Refrigerate cupcakes if you prefer a firmer caramel topping.

Nutrition Facts (1 cupcake)

Calories: 230

Fat: 11g

Cholesterol: 20mg

Sodium: 180mg

Carbohydrates: 34g

Dietary Fiber: 2g

Protein: 5g

Recipe #6321D©1995Land O'Lakes, Inc.

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