Candy Bar Cupcakes #FoodNFlix

It’s time for this month’s scrumptious Food ‘n Flix recipe!  Food ‘n Flix is a club wherein participants watch the selected movie and then whip up something delicious inspired by that movie (and anyone can join in the fun!).  This month’s flick is The Goonies and is hosted by Heather at Girlichef.

Believe it or not, I think this is the first time I’ve watched the Goonies the whole way through, though I’ve seen bits and pieces here and there.  Honestly, I think you have to have grown up loving the Goonies to truly appreciate it as an adult.

For the first half, I found myself rolling my eyes at the nonsensical plot.  It felt like a corny 80’s movie…but not in a good way (don’t get me wrong, I love a good 80’s movie: Star Wars, Back to the Future, Ghost Busters – I’m all for the nerdy movies!)

After the halfway point, I decided that maybe I needed an attitude asjustment and started watching with 10 year old state of mind (a glass of wine helped), then I began to understand how the slapstick, potty humor, and corny jokes could certainly appeal to a certain audience.  Actually, if not for the bad language, I would consider letting my kids watch it (boo to little kid potty mouths – seriously – what the heck?!?)

Anyhow, when it comes to foodie inspiration, this one is all about the kid food!  We’re talking chips, shakes, ice cream, pizza, and candy!  I nearly made pizza (and actually tomorrow night is pizza night at my house), but I recently shared my new go-to pizza, so I wasn’t very inspired to make something new.

So I took a little inspiration from the scene where Chunk and Sloth (my gracious – the names!) bond over a Baby Ruth candy bar.

As a celebration for their new found friendship and belonging, I made them up a batch of sinfully delicious candy bar cupcakes.

Each cupcake is a chocolate cupcake, stuffed with a mini candy bar.  Then, they’re frosted with salted caramel buttercream, smothered with chocolate and caramel and topped off with another candy bar. 

These cupcakes are to die for and even though Goonies never say die, I think they’d approve! 

Candy Bar Cupcakes

Cupcakes

1 box Devil’s Food Cake Mix

1 (3.9 oz) package instant chocolate pudding mix

1 cup (8 oz) sour cream

1 cup canola oil

4 eggs

1 tbsp special dark cocoa powder

2 tsp pure vanilla extract

1 tbsp instant espresso granules

½ cup warm water

24 mini candy bars, assorted (I used Butterfinger, Baby Ruth, and Whoppers)

Salted Caramel Buttercream

1 ½ cup Crisco (solid vegetable shortening)

6 cups powdered sugar

1 ½ tbsp meringue powder

1 tsp vanillaextract

Dash of salt

2-3 tbsp warm water

2 tbsp salted caramel sauce (I used ice cream topping)

Garnish

Mini candy bars, assorted (I used Butterfinger, Baby Ruth, and Whoppers)

Hot Fudge Ice Cream Topping

Salted Caramel Ice Cream Topping

Preheat the oven to 350 degrees F.  Place paper liners into two muffin tins.

Stir together the warm water and the instant espresso, until the espresso is dissolved.

Add the espresso mixture, along with all of the remaining ingredients into the bowl of a stand mixer.  Beat for 2 minutes on medium speed until smooth and well combined.  The mixture will be thick and pudding-like.

Fill each cupcake liner about 2/3 full with batter, a large (3 tablespoon) cookie scoop works perfectly.  Push a mini candy bar into the center of the batter and top with a small amount of additional batter to cover the candy.  Bake for 22-25 minutes.  

Cool the cupcakes completely before icing.

To make the frosting, combine the Crisco, sugar, meringue powder, flavoring, caramel sauce and salt in the bowl of a stand mixer.  Add 2 tablespoons of water and mix on low speed until combined.

Scrape down the sides of the bowl.  Increase the mixer speed to medium and beat for 1-2 minutes or until the buttercream is light and fluffy.  Add additional water as needed to achieve desired consistency.

Use a large piping tip to frost the cupcakes.  Drizzle the cupcakes with caramel and fudge sauce.  Top with a mini candy bar (I cut the Baby Ruths and Butterfingers in half & left Whoppers whole) and serve.  If possible, match the candies on top of the cupcakes to the candies inside.

Makes 24 cupcakes