Zutaten für Candy Bar Cupcakes
- 1 ¾ cups granulated sugar
- 1 cup sour cream
- 1 cup (2 sticks) softened butter
- 2 large eggs
- All Purpose Flour
- Water
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
- ½ cup chopped peanuts + extra for sprinkling
- Unsweetened Chocolate Squares
- Caramel Ice Cream Topping
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Zubereitung von Candy Bar Cupcakes
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 ¾ cups granulated sugar, and 2 large eggs until light and fluffy.
- Beat in 1 cup sour cream and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup semi-sweet chocolate chips, ½ cup chopped peanuts, and 2 ounces unsweetened chocolate (melted and cooled).
- Fill paper-lined muffin cups about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Drizzle each cupcake with 1 teaspoon of caramel topping.
- Sprinkle with chopped peanuts.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
67g
Fat
24g
Carbs
10g
