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    TaraTeaspoon » Desserts » Cupcakes

    This page contains affiliate and sponsored links. See my full disclosure.

    Published: by

    Crazy For Candy Cupcakes

    Jump to Recipe Pin Recipe Jump to Comments
    Crazy for Cupcakes title in lower right hand pin
    Crazy for Cupcakes teal background pin

    These are impressive bombs. You put them on the table and BOOM! Everyone is instantly impressed.


    Candy Cupcakes on black

    With piles of delicious buttercream, and loads of Halloween candy, you can't go wrong. Make them ahead too! This meringue buttercream holds really well.

    *One little hint: if you're not a huge frosting fan, first, don't tell anyone 'cause you're crazy, then, top each cupcake with half of a donut hole, and frost over the top. It will create the giant mound that will hold the candy, without the solid frosting situation.

    Candy Cupcakes

    Crazy For Candy Cupcakes

    Tara Teaspoon
    Bake these in black cupcake liners for a spooky look.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 24 cupcakes
    Calories 260 kcal

    Ingredients
      

    • 1 recipe Meringue Buttercream
    • Orange gel paste food coloring
    • 4 oz semisweet chocolate melted and cooled
    • 24 prepared chocolate cupcakes
    • 3 cups candy corn pieces
    • 6 cups malted milk balls

    Instructions
     

    • Tint half of the buttercream orange. Stir melted chocolate into the rest of the buttercream until incorporated.
    • Use a ¼-cup spring-loaded cookie scoop to place a small mound of buttercream on each of the cupcakes. (If you don't have a scoop, mound and smooth ¼ cup buttercream on each cupcake.) Decorate the orange-frosted cupcakes with candy corn, placing candy very close together. Use Malted milk balls to decorate the chocolate frosted cupcakes. Chill cupcakes in the refrigerator until ready to serve.

    Notes

    One little hint: if you're not a huge frosting fan, first, don't tell anyone 'cause you're crazy, then, top each cupcake with half of a donut hole, and frost over the top. It will create the giant mound that will hold the candy, without the solid frosting situation.

    Nutrition

    Calories: 260kcalCarbohydrates: 46gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 1mgSodium: 199mgPotassium: 67mgSugar: 35gVitamin A: 25IUVitamin C: 0.1mgCalcium: 59mgIron: 1mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    Tara in kitchen making salad

    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipes by Tara Bench. Original published in LHJ, Oct 2013. Photography William Brinson. Prop Styling Michelle Wong. Food Styling Christine Albano

    « Mozzarella Stick Mummy Bowls
    Meringue Buttercream Double Batch »

    Filed Under: Cupcakes, Desserts, Halloween Tagged With: baking, cake, candy, cupcakes, halloween, october, treats

    Reader Interactions

    Comments

    1. Mary Bench says

      July 17, 2018 at 10:02 pm

      These are fantastic!

      Reply
    2. Brittany Smart says

      July 19, 2018 at 4:14 pm

      Wow those candy corns look so cool!

      Reply

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