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    You are in: Home / Recipes / Baby Ruth Cupcakes Recipe
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    Baby Ruth Cupcakes

    Baby Ruth Cupcakes. Photo by moonpoodle

    1/1 Photo of Baby Ruth Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    moonpoodle's Note:

    This recipe is great because it includes candy pieces in the cupcakes as well as on the icing. You will need two 10 packs of fun-sized candy bars to make these cupcakes, 12 for the cupcakes, and 8 for the icing.

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    1. 1
      Preheat the oven to 350°F
    2. 2
      Line a cupcake tin with paper baking cups.
    3. 3
      Chop all of the Baby Ruth Bars. Set aside half for the cupcake batter and half for the icing.
    4. 4
      Combine all of the ingredients for the cupcakes, except the candy pieces, into a large bowl and beat until pale. Slowly mix in the candy chunks by hand.
    5. 5
      Spoon batter into the baking cups and bake for 20 minutes, or until done. Check with a toothpick.
    6. 6
      While the cupcakes cool, you can assemble your icing. Beat the powdered sugar and butter until icing is formed. Spread on the cooled cupcakes, and top the cupcakes off by sprinkling the remaining candy pieces on top.

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    Ratings & Reviews:

    • on February 27, 2009


      Sorry moonpoodle, this recipe just doesn't seem to work. I followed exactly with not very eatible results. The batter was pretty much dough, I had to stir the candy in with my hands. I went with it anyway placing a scoop in each baking cup and while it was baking I thought it was going to work, but as soon as I took them out of the oven the centers sunk right in. I ened up with what tasted like shortbread with really chewy caramel in the center. After they cooled they became hard as rocks and I had to toss them. I'm not sure if there is something missing from the recipe, but these did not turn out anything like the picture indicates.

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    • on August 19, 2008


      Ok, I'm going to start by saying that the reason this recipe just did NOT turn out may be that I didn't give it the benefit of the doubt. I followed the directions exactly, but the batter that resulted had the thickness and consistency of cookie dough, not traditional cupcake batter. I truly did not see a way that it could possibly work, since it was such a thick batter and didn't look like it would even "accept" the candy pieces. Assuming that an ingredient had been inadvertently left out of the published recipe, I ended up adding some milk, which appeared to solve the problem. However, the cupcakes took far longer to bake than the stated 20 minutes. When they finally appeared "done," they were all sunken in and had a too-delicate texture. Maybe the milk was not missing after all (or maybe an egg should have been added instead?), and I had made the batter just too thin. I don't know. These are also WAY, WAY too sweet. I, my fiance and our roommate all found them to be far too sugary -- and I had even omitted adding the frosting and topping! My fiance, who is a very good cook in his own right, was of the opinion that there was also too much butter flavor to the cake part. So... regardless of what I may or may not have done wrong -- or if there are any missing ingredients -- if I were to make these cupcakes again I would easily cut the sugar in half. The candies add more than enough sweetness on their own. What I *do* know is that this recipe took a long while to make, given the time needed to chop a lot of very sticky candy bars. Between the time factor and the expense -- butter and the candy not exactly being low-cost ingredients -- I will not be making these again unless and until some other cook can tell me what I did wrong.

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    Nutritional Facts for Baby Ruth Cupcakes

    Serving Size: 1 (86 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 423.1
    Calories from Fat 220
    Total Fat 24.5 g
    Saturated Fat 14.8 g
    Cholesterol 54.5 mg
    Sodium 232.8 mg
    Total Carbohydrate 51.0 g
    Dietary Fiber 0.7 g
    Sugars 37.9 g
    Protein 2.6 g

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