Let’s Eat: Candy Surprise Brownie Cupcakes

Still have candy leftover from your Easter basket? Or have you been to the supermarket and seen all the pastel-wrapped candy marked 50% off? How can you pass up a bag of Reese’s or Snickers for $1.75? What would you even do with that candy now (they do go very well in the freezer for mini sweet tooth treats, but that’s beside the point). You could hold onto it for next season? I would not want to be on the receiving end of that chocolate gift next year! As I starred at our candy dishes around the house, full of pretty little individually wrapped deliciousness I thought I better get clever before I find myself my first cavity or feeling sorry for eating every last piece.

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Since Jarob works in an office with mostly men, any time I feel like baking I know I can ship him off with the loot so we don’t get fat & happy here at home — we prefer fit and happy ūüėČ Baked goods are always a hit and can brighten anyone’s day. Plus, since I tend to stock up on boxed mixes when they’re on sale, I usually have some form of something sweet ready to be prepared. While I rummaged through our pantry for some cake mix, I noticed I had brownie mix on hand. I like brownies more than cupcakes and have actually never tried to combine the two… so why not get really wild, make my first batch of brownie cupcakes with hideaway pieces of Easter candy inside? Boom. Million dollar idea. Shark Tank here I come. Just kidding… but really, once the candy is unwrapped nobody knows what season it came from, that you got it dramatically reduced, or that you just happened to want to get rid of it to prevent yourself from self-loathing after indulging.

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Here’s how I used Easter candy to the benefit of my first batch of brownie cupcakes. You can also find this recipe featured on¬†MyRecipeMagic by clicking here!



Ingredients:

Boxed brownie mix (prepared as directed on box)
12 pieces Easter candy (I used Snickers and mini Reese’s)
Chocolate Fudge Frosting
Rainbow Sprinkles
Also needed: Cupcake liners, cupcake tin, frosting bag or spatula, willpower to avoid eating every bit of the batter

 

Instructions: 

  1. Preheat oven to 350 degrees
  2. Prepare brownie mix as directed on box, line cupcake tray with paper liners
  3. Pour each cupcake spot half full of brownie batter
  4. Place unwrapped pieces of candy into each spot, pushing down slightly to make sure it sticks
  5. Pour remaining batter over candy to hide it
  6. Bake for 25 min, or until done. Remember, they may not look finished but will cook more completely in the tray as they cool.
  7. Once completely cooled, frost as desired and decorate with sprinkles!
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Candy ready to be covered by batter

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Candy ready to be covered by batter

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A little gooey, but will cook more when cooling

 

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Perfection

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See the Reese’s?

They taste delicious and make for a pretty photo too. Also go great with a glass of milk. Happy Thursday!

 

 

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