Halloween Candy Cupcakes: Chocolate Cupcakes with Hershey’s Candy Corn Creme Bar Frosting

When you’re two favorite things are chocolate and candy corn, you never dream that they’re going to be united. Until, one day, you’re standing in line at Duane Reade, and there it is! A Hershey’s Candy Corn Creme Bar. Can you eat just that? No! You must BAKE with it. Here, we whipped up some chocolate cupcakes (courtesy of fairy godmother Martha Stewart) just so we could top them with a frosting made from these bars. Can’t find these magical unicorns of candy but want something just as decadent and delicious? Use white chocolate instead or any other kind of chocolate candy bar! The frosting recipe is easily adaptable to many different flavors, just swap out the hard chocolate bar.

Prep Time
Cook Time
  • Martha's Failproof Chocolate Cupcakes*:
  • 3 cups Sugar
  • 3 cups AP flour
  • 1 ½ cups unsweetened cocoa powder
  • 1 Tbsp. baking soda
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. salt
  • 1 ½ cups buttermilk
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 ½ tsp. pure vanilla extract
  • OR use boxed chocolate cupcake mix
  • Hershey's Candy Corn Creme Bar Frosting (or white chocolate frosting)
  • 1 1/2 sticks of unsalted butter
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup buttermilk
  • 9 ounces Candy Corn Creme Bar OR white chocolate

Sometimes you just don’t feel like making both the cupcakes and frosting from scratch, that’s totally cool with us. Buy a boxed cupcake mix and make this frosting. It’s delicious, easy, and fast!

  1. Preheat oven to 350°F.
  2. Make the frosting:
    *In a bowl, combine all of the frosting ingredients (butter at room temperature, sugar, milk, and vanilla extract).
    *In a metal bowl, put over a simmering pot of water, melt candy bar, stirring constantly until it is a smooth consistency. Allow to slightly cool on the side.
    *Meanwhile, with a hand held electric mixer, beat together the ingredients in the bowl, then slowly add in the melted candy. Mix until it thickens and “ribbons” begin to form (They will look kind of like waves or ripples).
    – Refrigerate for 30 minutes or overnight (covered). Since this is a buttercream frosting, it will melt quickly at room temperature so you’ll want to keep in the refrigerator until you’re ready to ice.
  3. Make the cupcakes now. Line a standard-sized cupcake tray with liners.
  4. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  5. Add buttermilk, vegetable oil, and 1 ½ cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
  6. Add into the cupcake tray and bake for 20-25 minutes. You should be able to put a tooth pick through the cupcakes and have the cupcakes cooked through.
  7. Allow to cool and then frost as desired. Top with candy corn or your favorite sprinkles, candy, etc.but remember, put back in the refrigerator or freezer until you’re ready to serve as the buttercream frosting can melt.

** Chocolate cupcake recipe courtesy of Martha Stewart

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