Kit Kat Cupcakes

Since this is our first Halloween in the new apartment, I have no idea how many trick-or-treaters to expect tomorrow tonight. There are a few young children in the building so we are prepared with a  giant bowl of candy bars to give out. Of course I won't be too disappointed if there is some leftover candy at the end of the night. That just means I can make these Kit Kat Cupcakes again. Kit Kats are at the top of my favorite Halloween candy list, along with Reese's Peanut Butter Cups, Butterfingers and Starbursts. But really there aren't too many candy bars that I would turn away. The idea to make Kit Kat Cupcakes has been in my head for a long time and Halloween seemed like the perfect opportunity to  finally make them. I topped rich chocolate cupcakes with a whipped vanilla buttercream and fun-sized Kit Kats. Although the buttercream is good on its own, I decided make it even better and add more Kit Kats to the mixer. I highly suggest using a large round frosting tip rather than a star tip to frost these cupcakes- otherwise Kit Kat chunks might get stuck in your frosting tip.

These Kit Kat Cupcakes are my contribution to the Trick or Treat Blop Hop. I'm teaming up with my friends today to bring you nine delicious sweet treat recipes. Be sure to check out the other tasty treats below. If you dig sweets then be sure to check out #TrickorTreatBlogHop on Facebook, Twitter, Google+, Pinterest and Instagram.

Candy Shop Rice Krispie Treats from The Land of Milk and Cookies

Healthy Nutella Spider Truffles from Honey and Figs

Peanut Butter Cup Snack Cake from Uni Homemaker 

Pumpkin Patch Chocolate Reese's Mini Cupcakes from Life Made Sweeter

Pumpkin Whoopie Pies with Butterfinger Sides from Brooklyn Farm Girl 

Reese's Crescent Rolls from Spicy Southern Kitchen

Snicker's Deep Dish Cookie Pies from Spoonful of Flavor

Kit Kat Cupcakes

Cupcake recipe from Cook's Illustrated, Frosting adapted from Annie's Eats (originally adapted from Sweetapolita)

1/2 cup (1 stick) unsalted butter, cut into 1/2 inch chunks

2 oz. bittersweet chocolate, finely chopped

1/2 cup Dutch-process cocoa powder

3/4 cup all-purpose flour

1/2 tsp baking soda

3/4 tsp baking powder

2 large eggs, at room temperature

3/4 cup granulated sugar

1 tsp vanilla extract

1/2 tsp salt

1/2 cup plain Greek yogurt

Frosting:

3/4 cup (1 1/2 sticks) + 1 tbsp unsalted butter, at room temperature

1 1/2 cups powdered sugar

Pinch of salt

1 vanilla bean, split lengthwise

2 tbsp heavy cream

1 tbsp vanilla extract

8 small Kit Kats

Kit Kats for garnish

Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside. 

In a microwave-safe bowl, combine the butter, chocolate and cocoa powder. Microwave in 30 second intervals, stirring in between each interval, until the mixture is melted and smooth. Set aside and allow to cool. 

In a medium bowl, whisk together the flour, baking soda and baking powder.

In another medium bowl, whisk together the eggs. Add the granulated sugar, vanilla extract and salt. Whisk until fully combined. Add the cooled chocolate mixture to the bowl, followed by 1/3 of the flour mixture. Continue whisking until combined. Add the Greek yogurt, followed by the rest of the flour mixture. Whisk until fully combined. The batter will be thick. 

Distribute the batter between the prepared muffin cups. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

To make the frosting, unwrap the Kit Kats and add them to the bowl of a food processor. Pulse until finely ground.

Add the butter to the bowl of stand mixer fitted with the whisk attachment. Whip on medium-high speed until light and creamy, about 1-2 minutes. Add the powdered sugar to the bowl and mix until fully incorporated. Scrape the seeds from the vanilla bean pod into the bowl and add the salt. Mix until combined. Add the heavy cream and vanilla extract. Increase the mixer speed and whip on high speed until light and fluffy, about 4-5 minutes. Add the ground Kit Kats and mix until just combined. Scrape down the sides of the bowl as necessary. 

Pipe frosting onto cooled cupcakes and add Kit Kats to the top of the cupcakes.