What's better than a candy bar baked inside of a cupcake? Don't worry if you couldn't come up with an answer - neither could I. True Kit Kat lovers will love their favorite crunchy candy bar even more when it's been baked inside of a rich, dark chocolate cupcake and topped with caramel buttercream. This cupcake might even convert some people into Kit Kat fans. The chocolate wafer candy bar really takes these chocolate cupcakes from ordinary to extraordinary. ![]() Kit Kat Cupcakes 1 cup flour 1 cup plus 2 Tablespoons sugar 1/3 cup plus 2 Tablespoons cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter, melted 2 eggs 1 teaspoon vanilla 1/2 cup hot water 1 snack size kit kat candy bar 1 recipe caramel buttercream Scoop a small amount of batter into paper lined cupcake tins. Break 1 kit kat in half and place on top of batter. Fill cupcake liners with remaining batter - two thirds full and bake cupcakes 24 minutes. Top with a swirl of caramel buttercream and the other half of the kit kat candy bar. The next time you find yourself baking a batch of chocolate cupcakes, try adding a Kit Kat bar and you'll see what I mean about these little beauties.
Ciao!
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I am obsessed with Kind Bars. Especially the dark chocolate drizzled sea salt Kind Bars. I literally buy them by the dozens. I have a Kind Bar in my purse ALMOST all the time - for snacking emergencies, you know. I have to admit that I was somewhat hesitant when I found a copycat Kind Bar recipe on www.theyummylife.com. How could I possibly make a granola bar at home that's BETTER than a KIND bar? Then I realized that I was approaching the recipe in the wrong way - maybe I should NOT strive to improve upon my favorite granola bar but simply to recreate the wholesome bars at home for a fraction of the cost of what I can buy them. After making my own Kind bars - I think I love them even more than I did before. I love the fact that these bars are made without refined sugars and that they have only simple, healthy ingredients. If you are a lover of the Dark Chocolate Sea Salt Kind Bar - you are going to love this copycat recipe. Dark Chocolate and Sea Salt Bars
![]() Combine dry ingredients. ![]() Stir together in a large bowl. Bring to a boil in a small saucepan. Use a candy thermometer to determine when the mixture reaches 260 degrees. Add mixture to nut mixture and stir to combine. Press into a wax paper lined 9x31 inch pan. Use a greased glass bottom to press mixture evenly into pan. ![]() Sprinkle with sea salt. ![]() Melt chocolate chips in microwave and drizzle over nut mixture. Cool 20 minutes and then slice into bars. There you have it - Kind Bars that are just as delicious as their grocery store counterparts at a fraction of the cost. If you are not drooling by now - there is something wrong. These sweet, salty, nutty, chocolaty bars are pure goodness. I hope that you will give these homemade Dark Chocolate Sea Salt bars a try. You will not be disappointed.
Ciao! I love to cook but I don't like to make the same thing over and over again. I would make a terrible restaurant chef - every meal would come out slightly different. Great restaurants serve meals that are fairly consistent - not really my strength. I don't like to mass produce food and I really don't even like repeating recipes twice. I would rather put a new spin on an old recipe and make it into something new than to continue to make the same thing over and over again. You probably could have guessed that just by looking at the TWELVE HUNDRED recipes in my index! Lucky for me - I'm not a restaurant chef. I have the perfect job that allows me to be creative and bake new recipes all the time. I love to come up with new flavors and ways to make old flavors - new again. My newest cupcake transforms a classic yellow cupcake into a tie die cupcake. The flavor is the same but the look is completely different. The kaleidoscope of colors makes this cupcake appeal to a whole other audience of cupcake eaters. Tie Die Cupcakes 2 1/2 cups cake flour 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1 3/4 cups sugar 10 Tablespoons butter, melted 1 cup buttermilk 2 teaspoons vanilla 3 Tablespoons canola oil 6 egg yolks 3 egg whites
![]() Fold egg whites into batter. Divide batter between 6 different bowls. ![]() Add color to each bowl and stir. Spoon batter into cupcake liners, one color at a time. Bake 24 minutes at 350. Cool on wire racks. Frost with rainbow colored buttercream. These cupcakes take a little more time than the standard vanilla cupcakes but they are so worth it - don't you think? And I should probably mention the abundance of dirty dishes that this recipe requires. 6 bowls, 6 knives, 6 spoons, 2 mixing bowls, rubber scrapers, etc. My suggestion - hire someone else to wash the dishes - trust me - it will be worth it.
Ciao! I make dozens and dozens of cupcakes every week. So many in fact, that I really don't have any desire to EAT cupcakes anymore. Don't get me wrong, I still have mad love for cupcakes. I like to bake them, I like dreaming up new flavor combinations, creating yummy fillings to add to my cupcakes and I love decorating them. I love cupcakes so much in fact, that I even DREAM about cupcakes. I really do love the whole cupcake experience even though I don't actually eat very many of them. It is actually a rare occasion when I sit down and eat one of my own cupcakes - unless it is a white chocolate raspberry cupcake! I just couldn't resist this unbelievably delicious cupcake. What was even more surprising to me was that I don't even LIKE white chocolate. I am a dark chocolate lover and I very rarely eat any other kind of chocolate - especially white chocolate. That's why I even surprised myself when I just couldn't walk away from these cupcakes without eating one. You have simply GOT to try these cupcakes - they are THAT good. White Chocolate Raspberry Cupcakes 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup granulated sugar 1/4 cup brown sugar, packed 4 ounces white chocolate, melted 1/3 cup oil 1 cup milk 2 teaspoons vanilla extract 1/4 cup prepared raspberry sauce 1 recipe for white chocolate buttercream
![]() Add wet ingredients to dry and stir just until combined. Scoop batter into paper lined muffin tins. Spoon a Tablespoon of raspberry sauce into each cupcake cup. Swirl into batter with a knife. ![]() Bake 24 minutes at 350 (for jumbo cupcakes). Cool cupcakes completely on wire racks. Mine sunk a little in the middle - an issue that I'll have to address in the future. Frost cupcakes with white chocolate buttercream and drizzle with raspberry puree. could eat spoonfuls of the raspberry puree by itself and it's even more scrumptious when swirled into moist, delicious, white chocolate cake. The fluffy, white chocolate buttercream is the perfect compliment to this cupcake too. These cupcakes are so good - they should come with a warning.
Ciao! ![]() I love to grow watermelon. The plants are big and messy and they completely take over the entire garden but those big, juicy, home grown watermelon are totally worth it. Last year we grew a giant watermelon. There is just nothing better on a hot summer afternoon than a giant slice of watermelon. But since the watermelon in my garden wont be ready to pick for another couple of months, I'm settling for the next best thing - watermelon cupcakes. These cupcakes are ALMOST too cute to eat. Chocolate chip cupcakes in disguise is what they really are - but for today - we'll just call them watermelon cupcakes. Watermelon Cupcakes 2 1/2 cups cake flour , plus extra for dusting pans 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon table salt 1 3/4 cups sugar (12 1/4 ounces) 10 tablespoons (1 1/4 sticks) unsalted butter , melted and cooled slightly 1 cup buttermilk , room temperature 3 tablespoons vegetable oil 2 teaspoons vanilla extract 6 large egg yolks , room temperature 3 large egg whites , room temperature red food coloring 1/2 cup mini chocolate chips
Add wet ingredients to mixer and beat until just combined.
Fold in chocolate chips. ![]() Pour batter into cupcake tins and bake 22 minutes at 350. Cool on wire racks. ![]() Make a batch of buttercream and tint it green. Pipe buttercream onto cupcakes and decorate with white chocolate watermelon. Happy summer friends - watermelon cupcakes. Enjoy! Ciao! |
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