Moist chocolate cupcakes finished with vanilla buttercream and decorated with chopped miniature candy bars.
The batter is thin; that's what makes the cupcakes so moist. Cool the cupcakes completely before frosting or the buttercream will melt.
Frosted cupcakes keep 2 days at room temperature or 4 days in the fridge. Chill the candy bars before chopping so they cut cleanly.
Ingredients
Scale
Measurement units
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 egg
- ½ cup whole milk
- ¼ cup vegetable oil
- ½ cup boiling water
- 1 tsp vanilla extract for the batter
- 1 cup unsalted butter
- 3 cup powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract for the frosting
- 1 cup miniature candy bars
Ingredients
Scale
Measurement units
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 egg
- ½ cup whole milk
- ¼ cup vegetable oil
- ½ cup boiling water
- 1 tsp vanilla extract for the batter
- 1 cup unsalted butter
- 3 cup powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract for the frosting
- 1 cup miniature candy bars
Instructions
Prep
Heat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
Chop miniature candy bars (1 cup) into small pieces.
Equipment: 12-cup muffin tin, cupcake liners
Make the batter
Whisk all-purpose flour (1 cup), granulated sugar (1 cup), unsweetened cocoa powder (½ cup), baking powder (¾ tsp), baking soda (¾ tsp) and salt (½ tsp) in a large bowl.
Add egg, whole milk (½ cup), vegetable oil (¼ cup) and vanilla extract for the batter (1 tsp) and whisk until smooth.
Whisk in boiling water (½ cup); the batter will be thin.
Divide the batter among the 12 liners, filling each about two-thirds full.
Equipment: cupcake liners
Bake
Bake about 20 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then move to a rack to cool completely, about 30 minutes.
Make the buttercream
Beat unsalted butter (1 cup) until pale and creamy.
Beat in powdered sugar (3 cup) gradually, then heavy cream (2 tbsp) and vanilla extract for the frosting (1 tsp) until fluffy.
Decorate
Pipe or spread the buttercream on the cooled cupcakes.
Press the chopped miniature candy bars onto the frosting.
Equipment: cupcake liners
Before you cook
Cook notes
- • The batter is thin; that's what makes the cupcakes so moist.
- • Cool the cupcakes completely before frosting or the buttercream will melt.
- • Chill the candy bars before chopping so they cut cleanly.
- • Frosted cupcakes keep 2 days at room temperature or 4 days in the fridge.
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