Kit Kat Candy Bar Cupcakes

Kit Kat Candy Bar Cupcakes

Indulge your sweet tooth with delightful Kit Kat Candy Bar Cupcakes! These cupcakes combine rich chocolate cake with a creamy frosting and crunchy Kit Kat pieces. They are perfect for parties, celebrations, or just a fun treat at home. This recipe is sure to impress everyone with its combination of flavors and textures.

Why Make This Recipe

Making Kit Kat Candy Bar Cupcakes is a great way to enjoy a fun twist on a classic dessert. With the rich chocolate flavor and the surprise of crunchy Kit Kats inside and on top, these cupcakes are a crowd-pleaser. Plus, they are easy to make, and you can customize them for various occasions. Who wouldn’t want a cupcake that tastes like a beloved candy bar?

How to Make Kit Kat Candy Bar Cupcakes

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1⁄2 tsp baking powder
• 1⁄2 tsp salt
• 1 large egg, room temperature
• 1⁄2 cup buttermilk, room temperature
• 1⁄2 cup hot coffee
• 1/4 cup vegetable oil
• 1 1⁄2 tsp vanilla extract
• 12 Kit Kats (half crushed, half cut into quarters)
• 1 cup butter, room temperature
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2 tbsp heavy cream
• 6 Kit Kats, crushed (for mixing into the frosting)
• 6 Kit Kats, cut into quarters (for garnish)
• Fudge sauce (optional, for drizzling)

Directions

Step 1: Prepare the Cupcakes.
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. Place half of the Kit Kat bars in a resealable bag and crush them with a rolling pin. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and hot coffee. Add the egg and mix until combined. Gradually stir in the dry ingredients into the wet mixture while mixing on low speed. Continue to mix for 2 minutes on medium speed, scraping down the sides as needed. Fold in the crushed Kit Kat pieces. Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake for 13 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Step 2: Make the Frosting.
In a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 2-3 minutes until light and fluffy. Add powdered sugar, vanilla extract, and heavy cream, mixing on low speed until combined. Mix in the crushed Kit Kats and increase the speed to medium-high, whipping the frosting for another 3-4 minutes until fluffy. Transfer the frosting to a piping bag and pipe it onto the cooled cupcakes.

Step 3: Decorate.
Drizzle fudge sauce on top of the frosted cupcakes, if desired. Garnish with Kit Kat quarters for extra crunch.

How to Serve Kit Kat Candy Bar Cupcakes

Serve these cupcakes as a delightful dessert at parties or gatherings. They can also be enjoyed as an everyday treat. Pair them with a glass of milk or a scoop of ice cream for an extra special dessert experience!

How to Store Kit Kat Candy Bar Cupcakes

Store your Kit Kat Candy Bar Cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just remember to bring them to room temperature before serving for the best taste.

Tips to Make Kit Kat Candy Bar Cupcakes

1. Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing.
2. Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix. This keeps your cupcakes tender and soft.
3. Frosting Variations: You can experiment with different types of frosting or chocolate ganache if you want to try something new.

Variation

To make these cupcakes even more special, you can add other candy bars similar to Kit Kat, like Twix or Reese’s Pieces, in the batter or frosting for a mix of flavors.

FAQs

1. Can I use other types of chocolate in this recipe?
Absolutely! You can experiment with different kinds of cocoa powder or even use dark chocolate chocolate for a richer flavor.

2. Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes and frosting a day in advance. Just assemble and frost them on the day you want to serve them.

3. Is there a gluten-free version of these cupcakes?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version of these cupcakes.

Enjoy making and sharing your Kit Kat Candy Bar Cupcakes! They’re bound to be a hit with everyone who tries them!

Kit Kat Candy Bar Cupcakes

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• Author: krmibk110
• Total Time: 28 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delightful chocolate cupcakes filled with creamy frosting and crunchy Kit Kat pieces, perfect for parties or celebrations.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 large egg, room temperature
• 1/2 cup buttermilk, room temperature
• 1/2 cup hot coffee
• 1/4 cup vegetable oil
• 1 1/2 tsp vanilla extract
• 12 Kit Kats (half crushed, half cut into quarters)
• 1 cup butter, room temperature
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2 tbsp heavy cream
• 6 Kit Kats, crushed (for mixing into the frosting)
• 6 Kit Kats, cut into quarters (for garnish)
• Fudge sauce (optional, for drizzling)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. Place half of the Kit Kat bars in a resealable bag and crush them.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and hot coffee. Add the egg and mix until combined.
4. Gradually stir in the dry ingredients into the wet mixture while mixing on low speed. Continue to mix for 2 minutes on medium speed, scraping down the sides as needed.
5. Fold in the crushed Kit Kat pieces. Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
6. Bake for 13 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool on a wire rack.
7. For frosting, beat butter on medium speed for 2-3 minutes until light and fluffy. Add powdered sugar, vanilla extract, and heavy cream, mixing until combined.
8. Mix in the crushed Kit Kats. Whip the frosting for another 3-4 minutes until fluffy.
9. Transfer frosting to a piping bag and pipe onto cooled cupcakes.
10. Drizzle fudge sauce on top and garnish with Kit Kat quarters if desired.

Notes

Store cupcakes in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Bring to room temperature before serving.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

Keywords: cupcakes, dessert, chocolate, Kit Kat, baking