Baby Ruth Cupcakes Recipes

Steps:

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

Steps:

• For the Cupcakes: Preheat the oven to 350 degrees F.
• In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
• Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
• For the Frosting: In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
• Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

Steps:

• Butter a 9" X 13" baking pan.
• Heat sugars, syrup, and peanut butter in a heavy saucepan.
• Mix until smooth.
• Combine cornflakes, chocolate chips, and peanuts.
• Pour peanut butter mixture over the cornflake mixture and mix well.
• Press into the bottom of the prepared pan.
• Allow to cool before cutting into bars.

Steps:

• 1. FOR ALL CANDY BAR CUPCAKES: Preheat oven to 350. Line 18 muffin cups with cupcake liners. Chop candy; toss 1 tbs all purpose flour. Prepare 1 pkg cake mix with water,eggs or egg whites, and oil, according to package directions. Stir in candy. Divide among liners. Bake 18-20 minutes or until toothpick inserted into centers come out clean. Cool completely. Spread with frosting. Garnish with candy.
• 2. Baby Ruth Cupcakes with Peanut Butter Frosting: Use 20 Baby Ruth Miniatures (from 11oz pkg) and devil's food cake mix. For frosting, on medium high,beat 1 1/2 cup butter (at room temp) until fluffy. On low,beat in 2/3 cup peanut butter. Beat in 5 1/2 cups confectioner's sugar (from 2 16oz pkgs), then 2 tsp vanilla extract and 4-5 tbsp water until fluffy.
• 3. 3 Musketeers Mint Cupcakes with Mint Frosting: Use 15 dark chocolate 3 Musketeers Mint Minis (from 9oz pkg) and devil's food mix. For frosting, on medium high, beat 1 1/2 cup butter until fluffy. On low, beat in 5 1/2 cup confectioner's sugar, then 1/2 tsp peppermint extract and 4-5 tbsp water. Tint with 1/4 tsp Kelly green food coloring. Sprinkle frosted cupcakes with chocolate jimmies.
• 4. Cookies and Creme Cupcakes with Chocolate Frosting: Use 1 1/2 bars Hershey Cookies and Creme candy bars and white cake mix. For frosting, mix 6 cup confectioner's sugar and 1 1/3 cup unsweetened cocoa powder; reserve. On medium high, beat 1 cup butter until fluffy. On low, beat in sugar mixture, then 2/3 cup milk and 2 tsp vanilla extract. Beat in 1/4 cup corn syrup until smooth.
• 5. Almond Joy Cupcakes with Coconut Frosting: Use 20 Almond Joy Miniatures and white cake mix. For frosting, on medium high,beat 1 1/2 cup butter until fluffy. On low, beat in 5 1/2 cup confectioner's sugar, then 2 tsp vanilla extract,1 tsp coconut extract and 4-5 tbsp water. Sprinkle frosted cupcakes with 2 cups sweetened flaked coconut.