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Whether or not we like to admit it, some of us purposely buy extra Halloween candy for treating ourselves.
Of course, those fun-size goodies are delicious on their own, but why not use them to gussy up a dessert?
The accompanying Candy Bar Cupcakes are almost magical. Everything’s made from scratch, and they don’t taste like anything I’ve ever had before.
After removing the cupcakes from the oven, pierce each one of them at 1-inch intervals with a skewer or paring knife. Then spoon on a little of the Milky Caramel Syrup and let it get absorbed in the cupcakes. When completely cooled, slather the cupcakes with Malted Milk Chocolate Frosting, then finally top with chopped candy bar pieces.
A word of advice: Before you start making these cupcakes, read through the entire directions. You’ll want the eggs for the batter and butter for the frosting to be room temperature.
From beginning to end, these cupcakes took me three hours to make. If that’s too much of an undertaking, consider making the syrup and/or frosting ahead of time — both will keep in the fridge. Or, consider just using the syrup or the frosting with cake-mix cupcakes.
CANDY BAR CUPCAKES
Darkest Chocolate Cake
Unsalted butter, at room temperature, for greasing the pans
½ cup sifted, unsweetened cocoa powder, plus extra for dusting the pans
4 cups dry Cake Magic! Cake Mix, whisked well before measuring (recipe below)
¼ teaspoon baking soda
4 ounces semisweet chocolate, melt and cooled
¾ cup full-fat plain yogurt (preferably not Greek yogurt)
1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil
1 cup water
4 large eggs, at room temperature
1. Preheat the oven to 350 degrees Fahrenheit. Butter the bottom and sides of the pan(s). Dust with cocoa powder to coat, then invert and gently tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)
2. Whisk together ½ cup cocoa powder, cake mix and taking soda in a large bowl to combine. Stir in the melted chocolate, yogurt, butter, water and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.
3. Bake until the layers are domed and fragrant, and a few moist crumbs cling to a skewer inserted in the center of the cake, 35 to 40 minutes) (40 to 50 minutes for a Bundt, 25-30 minutes for a 13- by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed below and let them cool completely in the pans.)
Cake Magic! Cake Mix
2 ½ cups all-purpose flour
1 ½ cups sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon table salt (see note below)
Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring.
NOTE: It’s important to use table salt in the cake mix; other types will eventually settle out of the mix.
Milky Caramel Syrup
½ cup sugar
½ cup heavy (whipping) cream
Pinch of salt
½ teaspoon pure vanilla extract
¼ cup Salted Caramel (recipe below)
Combine the sugar, cream and salt in a small saucepan and bring to a boil over medium-high heat. Stir in to dissolve the sugar. Remove from the heat, stir in the vanilla and set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature.
Sweet Cream Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.
Salted Caramel
½ cup sugar
½ teaspoon kosher salt
2 tablespoons unsalted butter
2 tablespoons pure vanilla extract
½ cup heavy (whipping) cream
1. Combine the sugar and salt in a heavy medium-size saucepan over medium to medium-high heat. Cook, without stirring, until the sugar dissolves, about 2 minutes. Continue to cook, swirling the pan occasionally, until the caramel is deep amber and smells of toasted nuts but has not begun to smoke, 5 to 8 minutes.
2. Tilt the pan away from you and stir in the butter and vanilla. Add the heavy cream in a thin stream (the caramel will swell, bubble and possibly splatter, so be careful and don’t rush). Stir until the cream is incorporated, about 1 minute.
3. Remove the pan from the heat and let the caramel cool completely before using (it will thicken significantly as it cools).
Salted Caramel will keep in an airtight container in the refrigerator for up to 2 weeks. Use chilled.
Malted Milk Chocolate Frosting
1 ½ cups (3 sticks) unsalted butter, at room temperature
¾ cup malted milk powder
Pinch of salt
4 cups (one 16-ounce box) confectioners’ sugar
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate, melted and cooled
Combine the butter, malted milk powder, salt and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla. In a slow, steady stream, drizzle in the chocolate and beat until the frosting is very light and fluffy, about 2 minutes.
Malted Milk Chocolate Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.
Our assessment: The syrup adds a luscious dimension to the cupcakes, and the Malted Milk Chocolate Frosting tastes like Whoppers!
From the book: "Cake Magic!: Mix and Match Your Way to 100 Amazing Combinations" by Caroline Wright; 186 pages, $17.95. Published by Workman, 2016.
What you get: This collection includes cakes (vanilla, chocolate, citrus, brown sugar, fruit and veggie, nutty, coconut and mocha); syrups and frostings — there are at least 100 different ways you can mix and match them.
In her own words: "What you'll find in these pages are simple, dependable, fun recipes for cakes that are as inspiring to bake as they are to share."
NEXT WEEK: Game Night Cocktails
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