Dustbunny729 Posted 3 Nov 2010 , 7:37pm
post #1 of

Has anyone popped a Reese's peanut butter cup or a Rolo into a cupcake before baking? If so, how did it turn out? I couldn't possible be bad.

19 replies
Crazyforcupcakes Posted 3 Nov 2010 , 9:06pm
post #2 of

I would love to have the answer to this question, too. I'm thinking of putting a candy Buckeye (peanut butter dipped in chocolate - I'm from Ohio!) into a cupcake, but not sure if it would just melt inside the cupcake while baking. Would freezing the candy first help, or does it matter?

susieqhomemaker Posted 3 Nov 2010 , 9:30pm
post #3 of

I baked a Reese miniature cup in a chocolate cupcake, and it was wonderful. Nice little peanut butter surprise in the middle. icon_smile.gif

I topped the cupcake with peanut butter icing and an extra Reese's. They were gone in no time!

ETA: The chocolate from the Reese's melted into the cupcake, but the peanut butter stayed in place. It just tasted a little extra chocolately where the cup had been. icon_smile.gif

SugarHighCakes Posted 3 Nov 2010 , 9:32pm
post #4 of

Reeses work really well and so does other small candy bars. I tried with candy corn...but it just melted and left "holes" in the cake. Expected I suppose, but I still want to make a candy corn cupcake! LOL

patticake1951 Posted 3 Nov 2010 , 9:33pm
post #5 of

I have baked cupcakes and brownies with small pieces of candy[truffles,caramels, anything I had on hand] they were really good.

susieqhomemaker Posted 3 Nov 2010 , 9:35pm
post #6 of
Quote:
Originally Posted by SugarHighCakes

Reeses work really well and so does other small candy bars. I tried with candy corn...but it just melted and left "holes" in the cake. Expected I suppose, but I still want to make a candy corn cupcake! LOL




Did it at least taste like candy corn? I like candy corn, too!

saffronica Posted 3 Nov 2010 , 10:00pm
post #7 of

I've made cake mix cookies with Rolos inside, and they're amazing. The Rolo flattens, so you get a thin layer of caramel inside a chewy chocolate cookie. SO GOOD.

Now I really want to go bake cupcakes with a dozen different candies inside. The trouble is, then I would eat a dozen cupcakes!

Cake-O-Rate Posted 3 Nov 2010 , 10:42pm
post #8 of

All Day Long... The only ones that I have found sink to the bottom are the cherry cordials. however, they are flippin awesome anyway... The sugar melts down and creates a thin layer of crunchy chocolaty sugary yummy's.

Almond joys and mounds kick major butt.

Crazyforcupcakes Posted 3 Nov 2010 , 10:46pm
post #9 of

Do you put the candy on top before you bake it and let it sink in? Or do you put batter on the bottom of the liner, put in the candy and then put more batter on top?

puddles_gal Posted 3 Nov 2010 , 10:49pm

I made cupcakes with a mini Snickers inside each one, and they turned out to be pretty yummy! I just popped the chocolate bars into the freezer first, then put a frozen Snickers in each cupcake, then baked. Would work for any chocolate candy I suppose! Enjoy your baking adventures! icon_biggrin.gif

puddles_gal Posted 3 Nov 2010 , 10:54pm
Quote:
Originally Posted by Crazyforcupcakes

Do you put the candy on top before you bake it and let it sink in? Or do you put batter on the bottom of the liner, put in the candy and then put more batter on top?




I like my cupcakes with a nice mushroom top, so I tend to fill mine about 3/4 full, but 2/3 would work as well. Then, press the chocolate candy into the middle of the batter, making sure that the batter entirely covers the top of the candy, then bake!

Cake-O-Rate Posted 4 Nov 2010 , 12:43am
Quote:
Originally Posted by Crazyforcupcakes

Do you put the candy on top before you bake it and let it sink in? Or do you put batter on the bottom of the liner, put in the candy and then put more batter on top?




I fill my Cupcake pans and push the candy in. A tip about baking cupcakes to get them to mushroom on the top....

Let your batter sit for about ten minutes before putting it in the oven. also I use a 1/2 cup measuring cup to fill my liners. This gives consistency in weight and height.

http://decoratedcupcakeideas.com

frankdiabetes Posted 4 Nov 2010 , 12:51am

I saw a recipe recently where an entire Ferrero Rocher was baked into a chocolate cupcake with a hazelnut buttercream. I'm no chocolate fan, but I must admit I was intrigued...

mom2twogrlz Posted 4 Nov 2010 , 1:16am

This is actually one of my plans to get rid of the Halloween candy my girls got. I have a ton so I will make these for my daughter's birthday at the end of the month. I am thinking a variety of different ones. Let the kids try to guess which is which. FUN!!!!!

Dustbunny729 Posted 4 Nov 2010 , 2:02pm

Wow! Thanks for all your great responses. I'm getting ready to bake a batch of peanut butter cupcakes with the Reese's in them now. I'll let you know how they turn out. Thanks, also, for all the great ideas for different candies. I was planning to do the cherry cordial ones for Christmas, so I'm glad to know they turn out well.

SoFloGuy Posted 1 Jun 2012 , 4:22am

I tested some today. The $1 snack size candies that used to come 10 to a pack then 8 now only have 6. icon_cry.gif

Anyway I tried 6 different kinds of candies. M&M peanuts, not good stuck to the bottom of the wrapper. Twix. Hershey bar w/ almond pieces, Snowcaps, Peanut Butter Cups, and Snickers. I cut all of the ones in bars up.

I think the mistake was filling the cups half way putting the candy in and then filling more, all the candy mostly went to the bottom. Next time I will fill the cups and then put the candy on top and push it under the batter a little.

vpenkuhn Posted 1 Jun 2012 , 1:54pm

I did this years ago w/choc covered cherries. Thru experiementation I found if I bake the cupcakes for 6 mins then put the candy in, just pushing into the top of the cc it sinks in but not all the way to the bottom. hth

SoFloGuy Posted 1 Jun 2012 , 3:57pm

Cool, I will keep that hint in mind.

sfandm Posted 1 Jun 2012 , 7:42pm

I have made my own Confetti cake before, using the rolls of Smarties, about 10 rolls for a cake mix or recipe, don't chop them up, just dump them in with your mix and stir before pouring into a pan or liners, bake according, the candy melts thru creating almost a tye dye effect, and they aren't hard either. My daughters used to love putting this candy into cakes. Nerds work great also.

kakicake Posted 1 Jun 2012 , 11:56pm

Is freezing the reese cup required for best results and if so, how long do they need to stay in the freezer before putting in the batter? Thanks a bunch!

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