Baking with Leftover Halloween Candy

Candy Stuffed Cupcakes

Yields 16

Ingredients

Chocolate Cupcakes

·      1 cup all-purpose flour

·      ½ cup unsweetened cocoa powder

·      1 cup sugar

·      ½ teaspoon baking powder

·      ¼ teaspoon baking soda

·      ½ teaspoon fine sea salt

·      ½ cup vegetable oil

·      2 large eggs room temperature

·      ¾ cup hot coffee

·      16 peanut butter cups, unwrapped, (eg Reese’s)

Peanut Butter Buttercream

·      1 cup granulated sugar

·      ¼ cup water

·      2 large eggs , room temperature

·      1 cup unsalted butter, room temperature

·      2 tsp vanilla extract or vanilla bean paste

·      tiny pinch of sea salt

·      2/3 cup creamy peanut butter

Chocolate Shell

·      2 cups dark chocolate chips

·      2 Tablespoons vegetable oil

·      Pinch flakey sea salt

Method

Chocolate Cupcakes

1.        Preheat your oven to 350F and line 16 muffin tins with cupcake liners

2.        In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt

3.        In a separate large bowl whisk together the oil, eggs and coffee until they're well combined

4.        Sift the dry ingredients on top of the wet ingredients and whisk just until they're completely combined and smooth

5.        Fill each cupcake liner about 2/3 full, you should get 15-16. Place a Reese's peanut butter cup in the centre, press them down so the batter fully covers the peanut butter cup

6.        Bake for 16-18 minutes. When you press on the centre of the cupcake it should spring back.

7.        Remove from the oven and allow them to cool in the pan for 10 minutes, then move them to a cooling rack to allow the cupcakes to cool completely before frosting.

Peanut Butter Buttercream

1.        Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water. Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer. Lower the heat to low and allow the mixture to simmer for a couple minutes

2.        Meanwhile, place the eggs in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is done cooking

3.        Use a candy thermometer to see when the sugar reaches 240F, then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy eggs, while they are whipping. *Create a stream going down the bowl, avoid hitting the whisk so it doesn't splatter the sugar syrup.

4.        Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the egg mixture is very pale and fluffy and is no longer warm. *test by carefully touching the side of the bowl

5.        Turn the mixer back down to medium speed and add in the butter, 2-4 Tbsp at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy. *If it's not coming together, add in an extra 1/4 cup of butter

6.        Scrape the sides and bottom of the bowl, add in the vanilla, salt and peanut butter and turn the mixer up to high speed for 1-2 minutes. Smooth it out with a rubber spatula

7.        Use a piping bag fit with a large round tip to pipe the peanut butter buttercream on top of the cupcake. You want to make sure the buttercream is a little more firm, so it's holds a tall shape when piping

8.        Freeze the frosted cupcakes for at least 15 minutes, until the buttercream feels firm

Chocolate Shell

1.        Meanwhile, place the chocolate and oil in a 2 cup measuring cup and microwave for 30 seconds. Stir and repeat until the chocolate is completely melted, or you can heat in a double-boiler and transfer to a two cup measuring cup

2.        Dunk the semi-frozen cupcakes into the melted chocolate and top with flaky sea salt, crushed peanuts or chopped Reese's cups

3.        The chocolate will harden from the cold buttercream, but these are best served at room temperature so allow to sit for about 15-20 minutes before serving

Candy Corn Biscotti

 

Yields 20-24

Ingredients

·       ¾ cup candy corn

·       3 large eggs

·       1 teaspoon pure vanilla extract

·       ½ teaspoon pure almond extract

·       2 cups all-purpose flour

·       ¾ cup granulated white sugar

·       1 teaspoon baking powder

·       ¼ teaspoon salt

Method

1.         Preheating oven to 300 degrees F and line a baking sheet with parchment paper, and lightly dust with flour

2.         Chop the candy corn into small pieces and set aside

3.         In a separate small bowl, whisk the eggs together with the vanilla and almond extracts

4.         In a large bowl whisk the flour with the sugar, baking powder and salt. Stir in the chopped candy corn. Then add the egg mixture and stir until a dough forms

5.          Tip out onto a lightly floured work surface and lightly roll out into a log shape. Divide the log into two, halfway along it’s length. Place the logs on the lined baking sheet and with your hands lightly flatten logs to approximately 40mm wide x 20mm high

6.         Bake in your pre-heated oven for about 25 minutes or until they are firm until the touch. Remove from oven and let cool on a wire rack for about 10 to 15 minutes.

7.         Next move the partially cooked logs to a cutting board and, using a sharp knife, cut logs into slices about 1/4 - 1/2 inch slices. Place the slices of biscotti on a new baking sheet and bake about 10 minutes, turn slices over, and bake for another 10 minutes or until firm to the touch. *If you want them extra crunch, bake longer, and don’t be alarmed by the candy corn running.

8.          Remove from oven and let cool, if parchment sticks just peel it off. Let cool fully on wire rack then serve and enjoy

Pumpkin Ice Cream Pie

 

1x 9 inch pie, Yields 8 servings

Ingredients

·       3 butter toffee candy bars (1.4oz each), crushed, divided (eg Skor)

·       3 cups vanilla ice cream, softened, divided

·       1 chocolate crumb crust (9 inches)

·       ½ cup canned pumpkin puree

·       2 tablespoons sugar

·       ½ teaspoon ground cinnamon

·       ¼ teaspoon ground nutmeg

Method

Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm

In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining 1 cup ice cream. Spoon over ice cream layer in crust

Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours (or up to 2 months)

Remove from the freezer 10-15 minutes before serving.