Leftover Halloween Candy Cupcakes

Have your kids been eating Halloween candy non- stop? Like most mom's, I had to hide the candy and really put limits on how many they could have for the day. I know how they feel as I have been sneaking the bite size twix and kit kats!

But the kids never eat the 3 musketeers or milky ways and that's where this recipe comes into play. A great way to make a final treat with the candy and then they are gone and out of the house.. or your mouth:)

I made a fudge ganache icing that is to die for! These cupcakes were so moist and tender, and the icing was the best I have ever tasted! You can garnish them with candy corn and chopped milky ways, chopped reeses peanut butter cups etc... however, I just gave them a little sprinkle of orange sugar because I really just wanted the flavor of the icing to come through rather than the taste of chocolate bars!

 Halloween Candy Cupcakes with Fudge Ganache 


Bliss n Tell 

• 9  fun-size or 21 mini chocolate-coated creamy nougat bars ( 3 musketeers)
• 1  cup  butter 
• 2  cups  sugar
• 3  large eggs
• 2 1/2  cups  all-purpose flour
• 1  teaspoon  salt ( I use kosher salt)
• 1 1/2  cups  buttermilk
• 1/2  teaspoon  baking soda
• 1 1/4  teaspoon  vanilla extract

Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.

Beat sugar and butter at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Place 36 paper baking cups in muffin pans; spoon batter evenly into paper baking cups, filling two-thirds full.

Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan, and let cool completely on wire racks

Fudge Ganache

1 stick of melted butter

1/2 cup of good cocoa powder

3 cups of powdered sugar

 1/4 cup whole milk

1 tsp. vanilla extract

melt butter over medium heat and add Cocoa. Whisk together until smooth. Add the powdered sugar and continue whisking while adding the whole milk. Add it a little at a time to desired consistency.. it should be smooth and shiny