Candy Bar Cupcakes

1) For the frosting: Bring the cream to a simmer.

2) Add the chocolate and let it sit about 5 minutes.

3) Stir until smooth and set aside. It will take about an hour for the “frosting” to set up to buttercream consistencey.

4) Preheat the oven to 350 degrees F. Prepare a 12-count muffin tin with cupcake liners.

5) Unwrap 10 mini candy bars.

6) Cut these candy bars into 3-4 small pieces each. Set aside.

7) In the bowl of an electric mixer combine the butter and the sugar and beat until fluffy.

8 ) Add the eggs and the vanilla and completely combine. Set aside.

9) In a large bowl combine the flour, cocoa and baking powder and salt.

10) Add the dry ingredients to the butter and sugar mixture and combine until partially combined.

11) Add the milk and beat until the batter is thick and smooth.

12) Evenly divide the batter among the liners. (The batter is pretty thick.)

13) Push 3-4 pieces of the candy bar down into the batter (go further than I did – all mine were on top).

14) Bake the cupcakes for 20 minutes, or until just barely baked through.

15) Immediately remove the cupcakes from the oven and let them cool on a rack.

16) Let the cupcakes cool completely before frosting them.

17) Scoop the frosting into a piping bag and pipe it onto the top of the cupcakes, or spread it on with a small spatula.

18) Mince the Kit Kat bars into a crumble.

19) When the cupcakes are frosted, sprinkle the cupcakes with the Kit Kat crumble.