These amazing Autumn Spice Cupcakes have a Hershey's Gold candy bar baked inside which make them the most incredible tasting and simple cake recipe! A moist vanilla spiced cake combines all the flavors of fall with caramelized creme, pretzels and peanuts baked inside. Topped with homemade cream cheese frosting drizzled with caramel sauce and a Hershey Gold candy bar. Not only are these easy to make, but this dessert is pure comfort food and perfect for holiday entertaining and gift giving!
- 1 Vanilla Cake Box Mix
- 3 Eggs
- 1/2 c. Vegetable Oil
- 1 c. Water
- 1 tsp. Ground Cinnamon
- 1/4 tsp. Ground Nutmeg
- 1/4 tsp. Ground Allspice
- 1/4 tsp. Ground Ginger
- 1/4 tsp. Ground Pumpkin Spice
- 36 Mini Hershey's Gold Candy Bars
- 1/2 c. Butter (softened)
- 8 oz. Cream Cheese
- 4 c. Powdered Sugar
- 2 tsp. Vanilla
- Caramel Sauce (for garnish)
Add cake mix, water and oil into a mixing bowl. Beat until smooth and add one egg at a time. Add the spices and mix well.
Preheat oven to 350 degrees. Prepare a muffin pan for baking by adding cupcake liners. Pour a small amount of cake batter into each cupcake liner then place half of a mini Hershey's Gold candy bar in the middle of each one.
Pour cake batter over the candy bar until liner is 3/4 of the way full. Bake 12-17 minutes until done.
Cream Cheese Frosting:
With an electric mixer, cream the cream cheese. Then add the butter and mix until light and fluffy. Add the powdered sugar a half a cup at a time. After all of the sugar has been included, mix on high. Add vanilla and beat until light and fluffy then add to a piping bag.
After cupcakes are cooled, add the frosting, drizzle with caramel sauce and top with a Hershey's Gold candy bar!
Now enjoy your delicious Autumn Spice Cupcakes with the crunchy candy surprise inside! Be sure to serve them with beautiful napkins. Get creative and use wooden pillars for cupcake stands!