These cupcakes are the answer when you want something chocolaty, salty, and peanut-buttery all at once. They hide a Fun Size Take 5 candy bar in the middle, then get a peanut butter cloud on top and a glossy chocolate glaze to finish. The result is familiar and playful, but absolutely satisfying.
I keep this recipe on heavy rotation for bake sales and birthday parties because it’s straightforward and travels well. The batter is dense enough to hold the candy without sinking completely, and the peanut butter frosting pairs beautifully with the cake’s deep chocolate notes.
Below you’ll find an ingredient breakdown, step-by-step instructions straight from the tested recipe, troubleshooting tips, and practical make-ahead advice. Read through once, pre-measure your components, and you’ll be set for a successful bake.
The Ingredient Lineup
Ingredients
- 1 18.25 ounce package devil’s food cake mix — the cake base; gives deep chocolate flavor and structure.
- 1 5.9 ounce package instant chocolate pudding mix — adds moisture and richness to the batter.
- 1 cup sour cream — keeps the cupcakes tender and adds tang.
- 1 cup vegetable oil — provides fat for a moist crumb.
- 4 eggs, slightly beaten — binder that adds lift and stability.
- 2 teaspoons pure vanilla extract — enhances the chocolate and ties flavors together.
- ½ cup warm water — adjusts batter consistency and helps dissolve dry mixes.
- 24 Fun Size Take 5 Candy Bars; cut in half — the surprise center: peanut butter, pretzel, caramel, and chocolate all in one.
- 3 sticks unsalted butter, softened — base for the peanut butter frosting; room temperature for easy creaming.
- 1 cup creamy peanut butter — provides the frosting’s dominant flavor and stabilizes texture.
- 1 tablespoon pure vanilla extract — brightens the peanut butter frosting.
- 2 pounds confectioners’ sugar, sifted — sweetens and structures the frosting; sifted for smoothness.
- 6–8 tablespoons heavy cream (if using milk, amount will be less) — thins the frosting to a spreadable or pipeable consistency.
- 4 oz bittersweet chocolate, chopped into very small pieces — for a shiny, not-too-sweet glaze.
- ½ cup heavy cream — heated to make the chocolate ganache/glaze.
- 2 tablespoons honey — adds sheen and a touch of sweetness to the glaze.
- 2 tablespoons light corn syrup — helps the glaze stay glossy and pourable.
- 2 teaspoons pure vanilla extract — final flavor lift in the glaze.
Take 5 Cupcakes: From Prep to Plate
- Preheat oven to 350°F. Line a 12- or 24-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the devil’s food cake mix and the instant chocolate pudding mix. Add the sour cream, vegetable oil, slightly beaten eggs, 2 teaspoons pure vanilla extract, and warm water. Beat on medium speed for about 2 minutes, until the batter is smooth and well combined.
- Using a large cookie scoop or a tablespoon, distribute the batter evenly among 24 muffin wells (about 3 tablespoons of batter per well).
- Cut each Fun Size Take 5 candy bar in half. Press one half of a candy bar into the center of each filled muffin well. Use a small spoon to gently spread a little batter over the candy halves so they are covered.
- Bake in the preheated oven for 20–24 minutes, or until the cupcake tops spring back when lightly touched. A small sink hole around the candy is normal.
- Remove the pan from the oven and let the cupcakes cool in the muffin tin for 10 minutes. Then transfer the cupcakes to a wire rack to cool completely before frosting.
- To make the peanut butter frosting: in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the softened unsalted butter and creamy peanut butter on medium speed until light and fluffy.
- Reduce mixer speed to low and gradually add the sifted confectioners’ sugar until mostly incorporated.
- Add 1 tablespoon pure vanilla extract and 6 tablespoons heavy cream. Mix on low until moistened. If the frosting is too stiff, add up to 2 more tablespoons heavy cream (use 1 tablespoon at a time) until you reach a spreadable/pipeable consistency (total 6–8 tablespoons).
- Increase speed to high and beat until the frosting is smooth and fluffy.
- Pipe or spread the peanut butter frosting onto the cooled cupcakes.
- To make the chocolate glaze: place the chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream over medium heat until it is very hot and steaming but not boiling.
- Pour the hot cream over the chocolate and let sit for about 5 minutes. Whisk until the chocolate and cream are smooth and fully combined.
- Whisk in 2 tablespoons honey, 2 tablespoons light corn syrup, and 2 teaspoons pure vanilla extract. Let the glaze cool for about 15 minutes, until slightly thickened but still pourable. (Do not let it sit so long that it hardens.)
- Spoon the glaze over the frosted cupcakes, allowing it to drip slightly down the sides. Use only enough glaze to cover the tops without overflowing the liners.
- If desired, finish each cupcake with a piece of a Take 5 candy bar. Allow the glaze to set before serving.
What Makes This Recipe Special
A few things make these cupcakes stand out: the Take 5 center gives a multi-textured surprise bite — pretzel crunch, caramel pull, peanut butter, and chocolate — all concealed inside a tender chocolate cupcake. The instant pudding in the batter keeps crumb moist for days. The peanut butter frosting is both stable and airy because of the ratio of butter, peanut butter, and sifted confectioners’ sugar, and the small chocolate glaze adds a professional-looking finish without much fuss.
Texture contrast is the real trick. You get soft cake, gooey candy, and a creamy frosting with a glossy top that snaps just enough. For parties, they look fancy; they’re actually very practical to assemble and transport.
What to Use Instead
- Swap creamy peanut butter for natural peanut butter — flavor is similar but expect a slightly thinner frosting; you may need the full 8 tablespoons heavy cream to adjust consistency.
- If you don’t have devil’s food mix, a regular chocolate cake mix will work in a pinch, but expect milder chocolate flavor.
- Use store-bought chocolate frosting glaze if you’re short on time; it won’t be as glossy as the ganache made with heavy cream, chocolate, honey, and corn syrup, but it’s serviceable.
- If you must avoid corn syrup, substitute with equal parts light maple syrup or agave — the sheen changes slightly but keeps the glaze pourable.
Kitchen Gear Checklist
- 12- or 24-cup muffin tin — necessary for shaping and baking cupcakes evenly.
- Paper liners or non-stick spray — prevents sticking and eases serving.
- Stand mixer with paddle attachment or hand mixer — for batter and frosting.
- Large cookie scoop or tablespoon — helps portion batter consistently.
- Wire rack — cools cupcakes evenly.
- Heatproof bowl and small saucepan — for the chocolate glaze (ganache).
- Spoon or piping bag with tip — use for frosting and finishing.
Problems & Prevention
Candy Sinking or Overly Sunk Centers
Small sinkholes around the candy are normal, but if the candy sinks too far, it usually means too much batter was removed from the well. Fill each well with about 3 tablespoons batter; the candy should sit at or just below the batter surface before baking.
Frosting Too Runny or Too Stiff
If your peanut butter frosting is too soft, add more sifted confectioners’ sugar a little at a time. If it’s too stiff, add heavy cream 1 tablespoon at a time until you reach the desired consistency. Keep the frosting chilled briefly if your kitchen is warm.
Glaze Won’t Set or Becomes Grainy
When making the glaze, don’t overheat the cream (no rolling boil). Let the chocolate sit for the full 5 minutes after pouring the hot cream over it to melt gently. If the glaze becomes grainy, a quick whisk with a splash of warm cream can often bring it back to smooth.
Nutrition-Minded Tweaks
These are indulgent cupcakes, but small adjustments help reduce sugar or fat without wrecking texture.
- Swap half the vegetable oil with unsweetened applesauce to lower fat; expect a slightly denser crumb.
- Use reduced-fat sour cream or Greek yogurt in place of sour cream for a small calorie reduction; the batter may be tangier.
- Reduce confectioners’ sugar in the frosting by 1/4 cup and add a pinch of cornstarch to help thicken without excess sweetness.
Notes on Ingredients
Instant pudding mix is designed to absorb liquid and help retain moisture. Don’t skip it — the cupcakes will be noticeably less tender. The Fun Size Take 5 bars are structural: they’re small and compact, which makes them perfect for stuffing into cupcakes. If using a larger candy, reduce the batter in each well or expect more sinkage.
Use unsalted butter so you control the salt. The combination of honey and light corn syrup in the glaze is key for shine; if you omit the corn syrup, the glaze will firm up faster and lose gloss.
Make Ahead Like a Pro
You can make components ahead to streamline serving day:
- Make cupcakes and store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month (thaw fully before frosting).
- Frosting can be made 1–2 days ahead; store refrigerated in an airtight container. Bring to room temperature and re-whip briefly before using.
- Prepare the glaze up to 2 hours ahead and keep it at room temperature; whisk briefly before using if it thickens. Do not let it harden.
Common Qs About Take 5 Cupcakes
Can I bake these in a 12-cup pan only?
Yes. The recipe portions for 24 cupcakes use about 3 tablespoons batter per well. If you bake in a 12-cup pan, divide batter accordingly and expect taller cupcakes—bake time may increase by a few minutes, so watch for spring-back tops.
What if my candies melt and leak?
A little caramel seepage is normal and often creates a small sinkhole. To minimize leakage, make sure each candy is fully covered with a thin layer of batter before baking.
Can I skip the glaze?
Yes. The cupcakes are still great with just the peanut butter frosting. The glaze adds shine and a chocolate layer that ties the whole theme together, but it’s optional.
Storage and shelf life?
Store frosted cupcakes in a single layer in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. If refrigerated, bring to room temperature before serving for best texture.
Let’s Eat
Serve these at room temperature so the frosting is soft and the candy center is pleasantly gooey. If you like, add a small piece of Take 5 on top for decoration and to signal the surprise inside. They’re crowd-pleasers: simple to make, impressive to present, and fun to eat.
Make them for the next bake sale, party, or just because you want a cupcake that covers all the bases: salty, sweet, crunchy, and creamy. Enjoy every gooey bite.
Take 5 Cupcakes
Equipment
- Stand mixer
- paddle attachment
- Hand Mixer
- 12- or 24-cup muffin tin
- Paper liners
- Large Bowl
- Wire Rack
- large cookie scoop or tablespoon
- Heatproof bowl
- Small saucepan
- Whisk
Ingredients
Ingredients
- 118.25 ounce package devil’s food cake mix
- 15.9 ounce package instant chocolate pudding mix
- 1 cupsour cream
- 1 cupvegetable oil
- 4 eggslightly beaten
- 2 teaspoonspure vanilla extract
- 1/2 cupwarm water
- 24 Fun Size Take 5 Candy Bars; cut in half
- 3 sticks unsalted buttersoftened
- 1 cupcreamy peanut butter
- 1 tablespoonpure vanilla extract
- 2 poundsconfectioners’ sugarsifted
- 6-8 tablespoonsheavy creamif using milk amount will be less
- 4 ozbittersweet chocolatechopped into very small pieces
- 1/2 cupheavy cream
- 2 tablespoonshoney
- 2 tablespoonslight corn syrup
- 2 teaspoonspure vanilla extract
Instructions
Instructions
- Preheat oven to 350°F. Line a 12- or 24-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the devil’s food cake mix and the instant chocolate pudding mix. Add the sour cream, vegetable oil, slightly beaten eggs, 2 teaspoons pure vanilla extract, and warm water. Beat on medium speed for about 2 minutes, until the batter is smooth and well combined.
- Using a large cookie scoop or a tablespoon, distribute the batter evenly among 24 muffin wells (about 3 tablespoons of batter per well).
- Cut each Fun Size Take 5 candy bar in half. Press one half of a candy bar into the center of each filled muffin well. Use a small spoon to gently spread a little batter over the candy halves so they are covered.
- Bake in the preheated oven for 20–24 minutes, or until the cupcake tops spring back when lightly touched. A small sink hole around the candy is normal.
- Remove the pan from the oven and let the cupcakes cool in the muffin tin for 10 minutes. Then transfer the cupcakes to a wire rack to cool completely before frosting.
- To make the peanut butter frosting: in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the softened unsalted butter and creamy peanut butter on medium speed until light and fluffy.
- Reduce mixer speed to low and gradually add the sifted confectioners’ sugar until mostly incorporated.
- Add 1 tablespoon pure vanilla extract and 6 tablespoons heavy cream. Mix on low until moistened. If the frosting is too stiff, add up to 2 more tablespoons heavy cream (use 1 tablespoon at a time) until you reach a spreadable/pipeable consistency (total 6–8 tablespoons).
- Increase speed to high and beat until the frosting is smooth and fluffy.
- Pipe or spread the peanut butter frosting onto the cooled cupcakes.
- To make the chocolate glaze: place the chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream over medium heat until it is very hot and steaming but not boiling.
- Pour the hot cream over the chocolate and let sit for about 5 minutes. Whisk until the chocolate and cream are smooth and fully combined.
- Whisk in 2 tablespoons honey, 2 tablespoons light corn syrup, and 2 teaspoons pure vanilla extract. Let the glaze cool for about 15 minutes, until slightly thickened but still pourable. (Do not let it sit so long that it hardens.)
- Spoon the glaze over the frosted cupcakes, allowing it to drip slightly down the sides. Use only enough glaze to cover the tops without overflowing the liners.
- If desired, finish each cupcake with a piece of a Take 5 candy bar. Allow the glaze to set before serving.
Notes
Storage
Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.
Cake adapted from allrecipes, Chocolate Glaze from
Confessions of a Cookbook Queen
