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Snickers Cupcake
Ingredients:
CUPCAKES
- 1/2 cup (42g) unsweetened natural cocoa powder1
- 3/4 cup (95g) all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large Eggland's Best eggs, at room temperature2
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) buttermilk3
TOPPING
- 5 Tablespoons (75g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter
- 1 cup (120g) confectioners' sugar
- 1/3 cup (80ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1/2 cup store-bought
- 5-6 fun size Snickers bars, chopped
Directions:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- Make the cupcakes: 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. Allow to cool completely before frosting. For around 30 mini cupcakes, bake for about 10 minutes, same oven temperature.
- Make the frosting: Beat 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. Top with caramel sauce and chopped Snickers.
- Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.