Baby Ruth Cupcakes



These baby Ruth cupcakes are so rich and chocolatey, and they have chunks of Baby Ruth candy bars in the base. On top, there is a delicious caramel drizzle and crunchy roasted peanuts. A delicious treat for any event!

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup hot water
  • 1/2 cup chopped Baby Ruth candy bars
  • 1/4 cup caramel sauce
  • 1/4 cup roasted peanuts, chopped
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the eggs one at a time, followed by the vanilla extract

Add the dry ingredients to the wet ingredients in batches, alternating with the milk, starting and ending with the dry ingredients

Mix until just combined

Stir in the chopped Baby Ruth candy bars

Pour in the hot water and mix until the batter is smooth

Divide the batter evenly among the cupcake liners, filling each about two-thirds full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean

Let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely

Once the cupcakes are cool, drizzle each with caramel sauce and sprinkle with chopped roasted peanuts

Enjoy your delicious Baby Ruth Cupcakes!


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