Chocolate Cupcakes topped with Heath bar candy drizzled with caramel sauce

 

Chocolate Cupcake

Ingredients
3/4 cup all purpose flour
1/2 cup sugar
2 tablespoons Hershey's cocoa
1/4 teaspoon salt
1/2 cup water
3 tablespoon vegetable oil
1 1/2 white vinegar
1/2 vanilla extract

Directions
1. Heat oven to 350 degrees line 24 cupcake pan

2. stir together flour, sugar, cocoa , baking soda and salt in medium bowl. add water, oil, vinegar and vanilla; beat with whisk or mixer on medium speed until well blended. fill muffin cups with batter.

3. Bake 20 to 25 min or until a wooden pick inserted in center comes out clean. Remove from pan to wire rack, cool completely. Frost with Chocolate Frosting

Chocolate Frosting
1 cup powdered sugar
3 tablespoon Hershey's Cocoa
3 tablespoon butter or margarine, softened
2 tablespoon water or milk
1/2 teaspoon vanilla extract

Stir together powdered sugar and cocoa. Beat butter and 1/2 cup cocoa mixture in medium bowl until blended. Add remaining cocoa mixture, water and vanilla; beat to spreading consistency.

makes about 1 cup frosting

Note:
I crushed up Heath bar and caramel sauce to decorate top of  my cupcakes.