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    Recipes

    Chocolate Skor Cupcake


    Ingredients:

    For the cupcakes

    • 2 1/2 cups all purpose flour
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1 cup homogenized (3.25%) milk
    • 1 tsp pure vanilla extract
    • 1 cup unsalted butter (at room temperature)
    • 2 cups white fine sugar
    • 4 eggs (at room temperature)
    • 3/4 cup Hershey's Skor Toffee Bits

    For the Icing
    • 1 cup unsalted butter (at room temperature)
    • 1 tsp pure vanilla extract
    • 6 cups icing sugar confectionery
    • 1/4- 1/2 cup milk
    • 1/4 cup Mercken's light chocolate flavoured molding wafers

    For the Topping
    • 2 cups Mercken's light chocolate flavoured molding wafers*
    • 1 cup Hershey's Skor Toffee Bits*
    • small pieces Hershey's Skor Bars (broken) **

    *before icing, the cooled cupcakes will be dipped in melted Mercken's light chocolate flavoured molding wafers and Hershey's Skor Toffee Bits

    ** to top off the icing


    Directions:

    • Preheat oven to 350°C
    • Line muffin tins with cupcake papers (makes approximately 24)
    • In a small bowl, combine the all purpose flour, baking powder, salt and set aside. In a small measuring cup, combine the milk with the pure vanilla extract and set aside as well.
    • In a large bowl, cream the butter until smooth with an electric mixer.
    • Add the white fine sugar gradually and beat until fluffy.
    • Add eggs one at a time, beating well after each addition.
    • Add the dry ingredients in three parts, alternating with the milk and pure vanilla extract.
    • Beat until well combined, however, it is important not to overbeat the ingredients.
    • Pour the Hershey's Skor Toffee Bits into the batter and mix with a large spoon until well blended.
    • Using an ice cream scoop, fill the cupcake papers about 3/4 full.
    • Bake for 18-20 minutes (time may vary between ovens).
    • Let the cupcakes cool for a few minutes, then remove from the tins and let cool completely on wire racks before you decorate.
    • Once the cupcakes are completely cool, melt the 2 cups of Mercken's light chocolate flavoured molding wafers in a microwavable bowl in 30 second increments until completely melted. Stir after every 30 seconds (you will probably need to do three to four 30-second increments).
    • Dip the tops of cupcakes in the melted chocolate and quickly roll the rim of the cupcake in Hershey's Skor Bits so they stick to the melted chocolate (easiest if Hershey's Skor Bits are on a plate).
    • For the icing, in a large bowl, mix the butter and pure vanilla extract with an electric mixer. Add 3 cups of icing sugar confectionery, with half the milk and mix until smooth and creamy. Gradually add the remaining icing sugar confectionery and milk until icing is of a thick enough consistency (you may not need to add all the icing sugar confectionery and milk).
    • In a small bowl, melt the remaining Mercken's light chocolate flavoured molding wafers in a microwavable bowl for 30 second increments until completely melted. Stir after every 30 seconds (you will probably need to do three - 30 second increments).
    • Once Mercken's light chocolate flavoured molding wafers are completely melted, pour into the icing and mix until well blended.
    • Ice cupcakes using the Wilton 2D tip (or whichever Wilton tip you prefer) and top with piece of broken Hershey's Skor Bar.