We're gearing up for Halloween at our house! We have a laser spotlight shining spooky bats on our garage and spider lights crawling along our front porch banister. Now that our kids are in middle school and high school, it's always a toss up with their costumes. Sometimes they create something elaborate, other times they scrounge around the night before and find a mask in the back of their closet. One constant, though, is always the candy! I stocked up on miniature candy bars last weekend. I always buy extra, so of course they've been calling my name all week long! Realizing it's been awhile since I've added to my "candy bar" section of my blog, I decided to create Kit Kat Cupcakes, since they are one of my favorites. This recipe is basically a classic yellow cake with Kit Kats incorporated into the batter with an extra rich and fudge-like frosting swirled on top. To enhance the chocolate flavor, I added some dark brewed coffee to the icing. Hopefully these will keep me awake on these festive fall nights! Bring on the hay rides, bonfires, and trick-or-treating! These Kit Kat Cupcakes have me in the mood for Halloween fun! Here's how I made these Kit Kat Cupcakes:
Cupcakes: 1 and 1/2 cup sifted all-purpose flour; 1 cup sugar; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. sea salt; 1/4 cup vegetable oil; 1 large egg; 1 cup whole milk; 1 tsp. vanilla; 12 miniature Kit Kat bars, broken into pieces.
Icing: 1 stick butter; 2 and 1/2 cups powdered sugar; 1/4 cup cocoa powder; 1/4 cup dark brewed coffee
Cupcakes: Preheat oven to 350 degrees. Line a cupcake tin with 12 liners. In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another medium bowl, combine the oil, egg, milk, and vanilla. Add the wet ingredients the dry ingredients. Using an electric mixer, beat on medium speed for 2 minutes. Unwrap the 5 miniature Kit Kat bars. Break each bar in half. Break each half into 3 pieces. Place one tablespoon of batter into each cupcake liner. Add 3 Kit Kat pieces of each liners. Spoon enough batter over top of the Kit Kat pieces until each liner is 2/3 full of batter. Bake for 18-20 minutes, or until a toothpick inserted into the center of cupcake comes out clean.
Icing: Cut the butter into cubes. Place in the bowl of stand mixer. Using the paddle attachment, cream the butter on medium speed. Turn mixer to low. Gradually add the powdered sugar and cocoa powder. Add the brewed dark coffee. Beat on medium speed for 5 minutes, or until all ingredients are combined and soft peaks form. When cupcakes are cooled, place icing into a decorating bag. Swirl icing onto center of cupcakes. Top with one half of a miniature Kit Kat bar. Serves 12.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!