Baby Ruth Cupcakes

READY IN: 35mins
Recipe by moonpoodle

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.

Top Review by Chef Jean

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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F
  2. Line a cupcake tin with paper baking cups.
  3. Chop all of the Baby Ruth Bars. Set aside half for the cupcake batter and half for the icing.
  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. Spoon batter into the baking cups and bake for 20 minutes, or until done. Check with a toothpick.
  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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