Fluffy and moist chocolate cupcakes pretending to be Snickers bars.
Let’s discuss what makes these cupcakes ultimate:
- From-scratch chocolate cupcakes
- Creamy, rich peanut butter frosting
- Homemade caramel sauce
- Chopped Snickers bars
Are those not the 4 most incredible bullet points you’ve ever read?
So, I’ve made these chocolate cupcakes before for you. Not in a snickers-esque way, but a more classic variety. As chocolate cupcakes with vanilla frosting, and again as chocolate cupcakes with raspberry frosting. I love these chocolate cupcakes so much because their flavor is spot on. Cocoa powder tends to dry cupcakes and cakes out, so I make up for it every way I can. Buttermilk, eggs, oil, and a touch of brown sugar leave the cupcakes super-moist.
And I know Snickers aren’t super peanut butter-y, but they have peanuts. And if there’s an excuse for peanut butter frosting, I’m doing it.
Glorious, glorious caramel comes next. You can make salted caramel from scratch or use store-bought. Chopped Snickers are the finishing touch. Without a doubt my favorite candy bar!
Ultimate Snickers Cupcakes Recipe
Description
Here's how to turn fan-favorite Snickers bars and homemade chocolate cupcakes into ultimate Snickers cupcakes!
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
- In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir—about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won’t be very thick.
- Pour/spoon the batter into the liners—fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 10 minutes, same oven temperature. Allow to cool completely before frosting.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium-high speed until the two are combined. Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute.
- Frost cooled cupcakes. I used a Wilton #12 round tip. Top with caramel sauce and chopped Snickers.
You may also like...
