Candy Bar Cupcakes

Candy Bar Cupcakes

Cupcakes:

1 2/3 cups flour, sifted
1 tsp baking powder
1/2 cup (1 stick) butter
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
1/3 cup butterscotch chips
1/4 cup toffee pieces
1/2 cup cashews, smashed into bits (or your favorite nut)
1/3 cup mini chocolate chips

Heat oven to 350 degrees F.

Sift together flour and baking powder. Cream butter and sugar together. Add in the eggs and vanilla and beat until well combined. At this point, the batter is really, really thick. Add in the fixin's. Again, the batter feels a lot like cookie dough at this point.

Drop chunks of it in prepared cupcake tins, filling about 3/4 full. Bake 15 minutes, turn pans, bake for 10 minutes and test to make sure cupcakes are done; if not, do another five minutes.

My experience with these cupcakes is that they are very, very crumbly. Everyone who tried them said they tasted great, but they really had no structural integrity. They were also very heavy, more like a brownie/blondie than a cupcake. I think if I made these again I would probably double the batter but keep the amount of fixin's the same, or use a lighter vanilla cupcake recipe and use the same fixin's. On the other hand, if you like a thick, cookie bar type of baked good that happens to be cupcake shaped, then change nothing!

Adapted from Martha Stewart's Cupcakes