Candy Bar Cupcakes

• 1 cup sugar
• 1 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounces fat-free cream cheese
• 2 tablespoons confectioners' sugar
• 1 egg
• 2 Snickers candy bars (2.07 ounces each), finely chopped
• 1/3 cup butter, cubed
• 1/3 cup packed brown sugar
• 3 tablespoons fat-free milk
• 1-1/2 cups confectioners' sugar

1. In a large bowl, beat the sugar, buttermilk, oil and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.
2. For filling, in a small bowl, beat cream cheese and confectioners' sugar until light and fluffy. Add egg; mix well. Stir in the candy bars.
3. Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into the center of each cupcake (cups will be about half full). Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the filling comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil; cook for two minutes, stirring occasionally. Remove from the heat; stir in the milk, then confectioners' sugar. Cool until frosting reaches spreading consistency. Frost cupcakes.

sugar, buttermilk, canola oil, vanilla, flour, baking cocoa, baking soda, salt, cream cheese, sugar, egg, snickers, butter, brown sugar, milk, sugar

Taken from www.tasteofhome.com/recipes/candy-bar-cupcakes/ (may not work)