Snickers Cupcakes
These cupcakes taste just like a snickers bars, dark chocolate cupcake with a peanut butter frosting drizzled with melted chocolate, caramel sauce and mini snickers
Equipment
- Electric Mixer
Ingredients
For the cupcakes:
- 1 cup granulated white sugar
- 1 cup all-purpose flour
- ⅓ cup dark cocoa powder
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot coffee
Peanut Butter Frosting:
- ½ cup unsalted butter softened to room temperature
- 1 -1 ½ cups confectioners’ sugar
- ¾ cup smooth peanut butter
- ¼ cup heavy whipping cream
- ½ tsp salt
Instructions
Peanut Butter Frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and peanut butter together on high speed until smooth and creamy. Add the confectioners’ sugar, salt and cream. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes until thick and fluffy.
For the Cupcakes:
- Preheat the oven to 350°F/180C. Line a 12 cup muffin tin with cupcake liners.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add the egg, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in the hot coffee (batter will be thin). Pour batter into cupcake liners about ⅔ full with batter.
- Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Place on wire racks to cool completely.
- Once cooled, frost the cupcakes with the prepared peanut butter frosting using a star tip.
- Drizzle each cupcake with the caramel sauce and melted chocolate and garnish with chopped pieces of snickers.
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