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Confetti Candy Cupcakes

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  • Prep 55 min
  • Total 3 hr 15 min
  • Servings 30
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The party's just not complete without cupcakes...these colorful concoctions will add a festive touch to any occasion!
Created Sep 8, 2011
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Ingredients

  • 2 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, softened
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 1 cup coarsely chopped candy-coated chocolate candies (about 6 1/2 oz)
  • 1 cup granulated sugar
  • 1/2 cup unsweetened baking cocoa
  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 1 1/2 to 2 cups powdered sugar
  • Candy-coated chocolate candies (about 3/4 cup)

Steps

  •  
    1
    Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  •  
    2
    In medium bowl, mix flour, baking powder and salt; set aside.
  •  
    3
    In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 2/3 cup milk, about half at a time, beating just until blended.
  •  
    4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle batter in each cup with 1 heaping teaspoon chopped candies.
  •  
    5
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  •  
    6
    In 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in 1/2 cup milk, 1/4 cup butter and the corn syrup. Heat to boiling over medium-high heat, stirring frequently. Boil 3 minutes, stirring occasionally. Remove from heat; beat in 1 teaspoon vanilla and enough powdered sugar with spoon until frosting is smooth and spreadable. Frost cooled cupcakes. Garnish each with 5 candy-coated chocolate candies.

Nutrition Information

No nutrition information available for this recipe
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