Description
Indulge in the deliciously decadent Ultimate Snickers Cupcakes, a delightful combination of chocolate cupcakes topped with creamy peanut butter frosting and filled with gooey caramel and chopped Snickers bars.
Ingredients
Scale
- 1 cup (125g) all-purpose flour, spooned & leveled
- 1/2 cup (42g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (75g/80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120g/ml) buttermilk, at room temperature
- 1/2 cup (120g/ml) hot water or hot coffee
- 5 Tablespoons (71g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter
- 1 cup (120g) confectioners’ sugar
- 1/3 cup (80g/ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (145g) caramel sauce, cooled & thickened
- 5–6 fun-size Snickers bars, chopped
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, whisk together the oil, sugar, egg, vanilla extract, and buttermilk until combined.
- Add the dry ingredients to the wet ingredients, then add the hot water or coffee, whisking until the batter is smooth.
- Pour the batter into the cupcake liners, filling only 2/3 full.
- Bake for 20-22 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the softened butter until smooth, then add the peanut butter and mix until fully combined.
- Add confectioners’ sugar, cream, vanilla, and salt, and beat until smooth and creamy.
- Cut a cone-shaped piece from the center of each cooled cupcake and fill with caramel sauce.
- Replace the top of the cone and frost with peanut butter frosting.
- Top with extra caramel sauce and chopped Snickers bars before serving.
Notes
- Chill cupcakes if they’re sticky before filling.
- Store decorated cupcakes in a cupcake carrier for transport.
- Leftover cupcakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 28g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg