Recipe of the Week: Candy bar cupcakes

Cody Fitchett

Cody Fitchett

I always wondered what it would taste like to combine two of America’s most favored portable snacks — the candy bar and the cupcake.

I came up with this recipe last year when I was working at Sweet Blessings Bakery on Lora Drive in Woodstock. Customers said it was like a cupcake they had never had before … the chocolate coating was like a real candy bar topped with their favorite toppings and the moist cupcake added the sweetness of a perfect bite. If you have never been to Sweet Blessings, they have a wonderful display case full of mouth watering desserts and a lunch menu with a different special every day.

The reason I bring up the bakery is because it was where I started my career and I am humble for what I learned there from everyone, and will take those memories with me up to New York. So this recipe is a tribute to the workers of Sweet Blessings. I wish you the best of luck in the year 2015 and may God bless your business.

Never forget the people who have helped you become who you are today, and remember; best wishes from the crew and I of Sweet Blessings inside our kitchen to yours.

Level of difficulty: Easy

Yield: 24 cupcakes

Cupcake Recipe

1 box of vanilla cake mix

Preheat the oven to 350 degrees fahrenheit, and add the ingredients as directed on the back of the box. Follow the directions as stated and fill the cupcake liners two-thirds of the way and back for 15-16 minutes. Take out of the oven and place on a wire cooling rack to completely cool before doing the next steps.

Chocolate Coating

4 cups of “almond bark” chocolate

In a medium-sized bowl, melt the four cups of almond bark chocolate in the microwave. Start with one-minute intervals and stirring the chocolate after each minute until the chocolate is completely melted and is smooth in consistency. Once the cupcakes are cool, dip the tops of the cupcakes into the chocolate (just until the chocolate hits the top of the liners).

Almond Coconut Crunch

3 cups of coconut
2 cups of sliced almonds

While the chocolate is still soft, sprinkle the tops with coconut and sliced almonds. Serve when the chocolate has set and is hard.

Cody’s tips: It’s OK to use a box cake mix for this recipe. I admit that I sometimes use a box mix when needed. It’s all about what you do to make the cake not taste like a boxed mix. For example, this recipe is topped with chocolate and almonds and you’ll never tell it was a boxed mix.

When melting the chocolate, break it up into smaller pieces to help the chocolate melt quicker.

Cody Fitchett, of Fort Valley, is a recent graduate of Triplett Tech in Shenandoah County. He will start a four-year bachelor’s degree program in baking and pastry at the Culinary institute of America in Hyde Park, New York, in February. Email him at

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