Candy Bar Cupcakes

adapted from Taste of Home's "Healthy Cooking"

These cupcakes are quite addictive, so make sure you give some away!

Candy Bar Cupcakes: makes 18 ( 7 points +)

• 1 c. sugar
• 1 c. buttermilk ( 1%)
• 2 T. canola oil
• 2T. FF yogurt (we used vanilla)- if you do not want to use yogurt, then use 1/4 c. canola oil
• 1-1/2 c. flour
• 1 tsp. vanilla
• 1/3 c. baking cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt

Filling:

• 6 oz. reduced-fat cream cheese
• 2 T. powdered sugar
• 1 egg
• 2 Snicker's candy bars ( 2.07 oz. each), finely chopped

Frosting:

• 1/3 c. butter
• 1/3 c. packed brown sugar
• 3 T. skim milk
• 1-1/2 c. powdered sugar

In a large bowl, beat the sugar, buttermilk, oil ( yogurt if using) and vanilla.

Combine the flour with cocoa, baking soda and salt. Gradually beat into sugar mixture until well blended.For filling, beat cream cheese and sugar until light and fluffy. Add egg and mix well. Stir in candy bars.

Fill 18 paper lined muffin cups about 1/3 full with batter. Drop filling by tablespoonfuls onto the center of each cup.

Bake at 350 for 20-25 minutes or until done.

Cool completely.

For frosting, in a small saucepan, melt butter. Stir in brown sugar and bring to a boil; cook for 2 minutes, stirring occasionally. Remove from heat. Stir in the milk, then powdered sugar. Cool until frosting reaches spreading consistency.