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Homemade Take 5 Cupcakes photo

Take 5 Cupcakes

These Take 5 Cupcakes are SO indulgent! Chocolate, peanut butter, caramel, and candy bars come together for a moist, delicious treat perfect for any occasion.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 servings

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Cupcake liners
  • Standard Muffin Pan
  • Cooling rack
  • Microwave-safe Bowl

Ingredients
  

Cupcake Batter

  • 1 package Devil's Food Cake Mix (18.25 ounces)
  • 1 package Instant Chocolate Pudding Mix (15.9 ounces)
  • 1 cup Sour Cream
  • 1 cup Vegetable Oil
  • 4 Eggs (slightly beaten)
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Warm Water
  • 24 pieces Fun Size Take 5 Candy Bars (cut in half)

Peanut Butter Frosting

  • 3 sticks Unsalted Butter (softened)
  • 1 cup Creamy Peanut Butter
  • 1 tablespoon Pure Vanilla Extract
  • 2 pounds Confectioners Sugar (sifted)
  • 6-8 tablespoons Heavy Cream (can substitute milk)

Chocolate Ganache

  • 4 ounces Bittersweet Chocolate (chopped into very small pieces)
  • 1/2 cup Heavy Cream
  • 2 tablespoons Honey
  • 2 tablespoons Light Corn Syrup
  • 2 teaspoons Pure Vanilla Extract

Instructions
 

Cupcake Preparation

  • Preheat your oven to 350°F (175°C). Line a standard muffin pan with cupcake liners and set it aside.
  • In a large mixing bowl, combine the Devil's Food Cake mix, instant chocolate pudding mix, sour cream, vegetable oil, slightly beaten eggs, and vanilla extract. Gradually mix in the warm water until the batter is smooth and fully combined.
  • Scoop the batter into each cupcake liner, filling them about two-thirds full. Gently press half of a Fun Size Take 5 candy bar into the center of each cupcake batter.
  • Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a cooling rack to cool completely.

Peanut Butter Frosting

  • In a separate mixing bowl, beat together the softened unsalted butter and creamy peanut butter until creamy and smooth. Gradually add in the sifted confectioners' sugar and 6-8 tablespoons of heavy cream. Beat until the frosting reaches your desired consistency. Add the vanilla extract and mix until well combined.

Chocolate Ganache

  • In a microwave-safe bowl, combine the bittersweet chocolate and 1/2 cup of heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and the mixture is smooth. Stir in the honey, light corn syrup, and pure vanilla extract until fully combined.

Assembly

  • Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake generously with the peanut butter frosting.
  • Spoon the warm chocolate ganache over each frosted cupcake, allowing it to drip down the sides. For an extra touch, place a piece of the remaining Fun Size Take 5 candy bar on top of each cupcake.

Notes

  • Use room temperature ingredients for the best texture and consistency.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Substitute sour cream with plain yogurt or buttermilk if needed.
  • For a festive variation, add sprinkles or seasonal spices like pumpkin spice.
  • Store cupcakes in an airtight container at room temperature up to 3 days or refrigerate for up to a week.
Keyword Chocolate, cupcakes, Easy, Indulgent, Peanut Butter