Take 5 Cupcakes
User Reviews
4.3
18 reviews
Good
-
Prep Time
30 mins
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Cook Time
22 mins
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Total Time
52 mins
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Servings
24 Cupcakes
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Course
Cake
Take 5 Cupcakes
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
For the Cupcakes
- 1 Devil’s Food cake mix 18.25 ounce package
- 1 instant chocolate pudding mix 5.9 ounce package
- 1 cup sour cream
- 1 cup vegetable oil
- 4 egg lightly beaten
- 2 teaspoons vanilla extract pure
- ½ cup water warm
- 24 Take 5 Candy Bars fun size; cut in half
For the Peanut Butter Buttercream
- 3 unsalted butter softened, sticks (units not specified
- 1 cup peanut butter creamy
- 1 tablespoon vanilla extract pure
- 2 pounds confectioners’ sugar sifted
- 6-8 tablespoons heavy cream if using milk, amount will be less
For the Chocolate Glaze
- 4 oz bittersweet chocolate chopped into very small pieces
- ½ cup heavy cream
- 2 tablespoons honey
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla extract pure
Instructions
For the Cupcakes
- 1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
- 2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
- 3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press 1/2 Fun Size Take 5 candy bar into the center of each cupcake. Use a small spoon to spread the batter over the candy bar.
- 4. Bake in preheated oven for 20-24 minutes or until the tops of the cakes spring back when lightly touched. There may be a small sink hole in the top of the cupcakes from the candy bars, that’s okay - you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- 5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Peanut Butter Buttercream
- 1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
- 2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
- 3. Pipe frosting onto cooled cupcakes. Prepare Chocolate Glaze.
For the Chocolate Glaze
- 1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
- 2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
- 3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
- 4. If desired, finish each cupcake with a piece of a Take 5 candy bar.
Notes
- Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.
- Cake adapted from allrecipes, Chocolate Glaze from Confessions of a Cookbook Queen
Genuine Reviews
User Reviews
Overall Rating
4.3
18 reviews
Good
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