Baby Ruth Cupcakes
These cupcakes feature the fun flavors of a beloved candy bar, with a hidden chunk of Baby Ruth bars in the center of each & a luscious butter cream frosting- they're topped with another piece of candy and drizzled with warm caramel sauce.
Servings: 24
Ingredients
- Chocolate or Yellow cake mix of your preference I always use a butter cake batter
- water butter, eggs, and/or oil according to the package directions
- Bag of Fun Size Baby Ruth Candies
- Vanilla or Almond Buttercream Frosting
- caramel syrup
- roasted peanuts optional
Instructions
- Preheat the oven to the 350. Line your cupcake pan(s) with 24 cupcake liners.
- Combine your cake mix with eggs, butter (or oil), and water and beat together.
- Place 2 tablespoons of cake batter into the cupcake liners.
- Place half a Fun Size Baby Ruth candy into each cupcake.
- Cover the candy with about a tablespoon of cake batter.
- Cook for 18-22 minutes or until a toothpick comes out clean from the center of the cupcake.
- While the cupcakes bake prepare your frosting, if making from scratch.
- Frost the cupcakes once they are cool.
- Drizzle the caramel sauce over the frosting and top with ½ of a Fun Size Baby Ruth candy.
Notes
recipe adapted from The NY Melrose Family