Snickers Cupcakes – Snickers are by far my favorite candy bar. My personal preference is to have a bag of snack-size Snickers in the freezer at all times. But I don’t do that because I will eat the entire bag, all by myself. I have pretty good self-control when it comes to sweets but if there are frozen Snickers in the house, watch out, I’m going to eat every last one. 🙂
these cupcakes have been on my list to make for quite some time. I was waiting for the perfect opportunity to make them and that just wasn’t presenting itself so I decided to go ahead and make them anyway!
I know these aren’t exactly light summer fare but they are addictively delicious. Chocolate cake, salted caramel sauce, caramel buttercream, and Snickers made for a truly decadent and rich cupcake experience. (And you will even have leftover snack-size Snickers for the freezer.)
for the cupcakes:
For the cupcakes:
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
1. Preheat the oven to 350 degrees and line muffin tins with cupcake liners.
2. In the bowl of an electric mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add in eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, until well combined.
3. Stir in boiling water (batter will be very thin). Pour batter into prepared pans. Bake for 18-20 minutes, until a tester comes out with only a few crumbs attached.
4. Cool in pan for 5 minutes before removing to wire rack to cool completely.
For the salted caramel sauce:
- 1 cup sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1/2 tsp vanilla
- 1 1/2 teaspoons Kosher salt, or sea salt
1. Pour water into a medium saucepan. Add sugar to the middle of the pan and then the corn syrup. Using a wet pastry brush, wipe away any crystals that remain on the side of the pan.
2.. Over high heat, bring to a boil until a deep amber caramel forms, about 6 minutes. Watch carefully – mixture will burn quickly in the last minute.
3.. Remove the pan from the heat and carefully whisk in 1/4 cup of the cream. After bubbling subsides, add the remain cream, butter, vanilla, and salt.
4. . Let the caramel cool to room temperature before using.
(Sealed in an airtight container in the fridge, caramel will last about two weeks. Thin with a little hot water, if needed.)
For the buttercream:
- 16 tbsp. unsalted butter, at room temperature
- 1 lb. confectioners’ sugar
- 1½ tsp. vanilla extract
- 1/3 cup caramel sauce (caramel sauce should be workable but not warm enough that it will melt the butter)
- Pinch of coarse salt
- 2 tbsp. heavy cream
For the garnish:
8 fun-size Snickers bars, chopped (I used partially frozen Snickers so that they were easier to chop.)
caramel sauce, for drizzling
To assemble cupcakes:
Frost cooled cupcakes as desired and top with chopped Snickers pieces, then drizzle with caramel sauce.