Skor Cupcakes3/4 cup all-purpose flour 1/2 cup granulated sugar 2 tablespoons cocoa 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup water 3 tablespoons vegetable oil 1 1/2 teaspoons vinegar 1/2 teaspoon vanilla extract 2 Skor candy bars, chopped Preheat oven to 350 degrees F. Combine flour, sugar, cocoa, baking soda and salt in small mixer bowl. Add water, oil, vinegar and vanilla extract. Beat 3 minutes, then stir in chopped Skor pieces. Fill muffin cups 2/3 full. Bake for 20 to 25 minutes. Cool and frost. Garnish with additional Skor pieces. Frosting 1 cup confectioners' sugar 3 tablespoons Hershey's cocoa 3 tablespoons soft butter or margarine 2 teaspoons milk 1/2 teaspoon vanilla extract 1 Skor toffee candy bar, chopped Combine confectioners' sugar and Hershey's cocoa in small bowl. Cream butter or margarine and 1/2 cup of cocoa mixture in small mixer bowl. Add remaining cocoa mixture, milk and vanilla extract; beat to spreading consistency. Stir in chopped Skor toffee candy bar until blended. |