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TAKE5 Cupcakes

Sure, cupcakes are portable and you can take them more places than cake, but we’ve taken them somewhere even better: the next level.

  • PRINT

SKILL LEVEL : PREP TIME :  Minutes

Ingredients and Directions

Ingredients

  • Cupcakes:

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/2 cup warm water
  • 24 Fun Size TAKE5 Bars; cut in half
  • Peanut Butter Butter Cream:

  • 3 sticks unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 2 pounds confectioner’s sugar, sifted
  • 6-8 tablespoons heavy cream (less, if using milk)
  • Chocolate Glaze:

  • 4 oz bittersweet chocolate, chopped into very small pieces
  • ½ cup heavy cream
  • 2 tablespoons honey
  • 2 tablespoons light corn syrup
  • 2 teaspoons pure vanilla extract

Directions

  1. Preheat oven to 350º F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
  3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press 1/2 Fun Size TAKE5 candy bar into the center of each cupcake. Use a small spoon to spread the batter over the candy bar.
  4. Bake in preheated oven for 20-24 minutes or until the tops of the cakes spring back when lightly touched. There may be a small sink hole in the top of the cupcakes from the candy bars, that’s perfectly cool - you’ll cover that with frosting anyway. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
  6. For the peanut butter butter cream:

    In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
  7. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
  8. Pipe frosting onto cooled cupcakes. Prepare Chocolate Glaze.
  9. For the chocolate glaze:

    In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
  10. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
  11. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
  12. If desired, finish each cupcake with a piece of a Take 5 candy bar.