Snickers Cupcakes

It’s officially December! As I’m getting ready, finishing up work for this quarter and buying presents and packing my bags to travel back home to the US, I’ve still managed to fit in a few new baking extravaganzas. Though I have to admit that once I find something I like, I tend to make it again and again. For example, I am obsessed with the browned butter chocolate chip cookies I made, and now I toss some sea salt on them and bring them to every party. To the point where people are disappointed if I don’t show up with cookies…which I can’t complain about!

Snickers close up

So in the spirit of baking my favorite things, and changing it up a bit, I present a new creation made from some of my favorite already posted recipes, the Snickers Cupcakes. These are literally made from recipes that I’ve blogged about before, and just put together in a new and absolutely delicious way. It’s a chocolate cupcake with snickers pieces, topped with peanut butter frosting and a caramel drizzle. If you can find the peanut butter Snickers those might be even more apropos, but regular Snickers are all we have here, and this all tastes delicious! I’m thinking through new ways to mix recipes up, and make other candy-inspired treats, and hopefully I can post some more soon! In the meantime, enjoy these decadent and delicious cupcakes!

so many cupcakes

Chocolate Cupcakes with Snickers Chunks

Makes 30 cupcakes

1 package chocolate cake mix – I love Duncan Hines Devil’s Food Cake
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
1 tablespoon instant espresso dissolved in 1/2 cup warm water
6 regular size Snickers bars

Preheat oven to 350 degrees fahrenheit/178 degrees celsius.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, eggs, vanilla extract, and espresso dissolved in water.

Chop up the Snickers bars – I cut them in half once lengthwise, and then sliced them into small slices, per the picture below.

Chop chop Snickers

Once the Snickers bars are chopped, dust them in flour to prevent them from falling to the bottom of the cupcake while baking.

Stir the Snickers chunks into the cupcake mixture. Fill each lined muffin tin 2/3 of the way full.

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before topping, by removing from the pan after about ten minutes, and allowing to cool on a wire rack.

Peanut Butter Frosting

1 cup butter, softened
1 cup creamy peanut butter
¼ cup whole milk
1 teaspoon vanilla extract
6 cups powdered sugar

In a large bowl, beat both the butter and the peanut butter at medium speed with either a hand mixer or a stand mixer until creamy. Add the milk and vanilla, beating until just combined. One cup at a time, add the powdered sugar, beating with a mixer between each cup.

Caramel Sauce

1 cup granulated sugar
1/4 cup water
1/4 cup salted butter
2/3 cup heavy cream

First, place all the ingredients next to the stove, and measure out the heavy cream and butter, as you’ll need to add them quickly. In a heavy-bottomed saucepan, first heat the sugar and water over moderately high heat. Using a whisk, stir the mixture until the sugar is dissolved. Once the mixture begins to boil, watch the mixture as it continues to boil, swirling the pan lightly a few times, until it reaches a dark amber color.

At this point you will want to use an oven mitt before adding the next two ingredients, as the mixture will steam up, and potentially burn your hand (speaking from experience here!). With the oven mitt on, once the mixture turns a dark amber color, immediately add the butter and whisk until butter has melted. As soon as the butter is melted, immediately remove from heat. Wait three seconds then carefully pour in cream (still with the oven mitt on) and immediately whisk to combine. The mixture will bubble up, and continue whisking until the mixture is smooth. Allow caramel to cool several minutes in the saucepan, then pour into a glass jar to cool completely.

To Assemble

Frost the cupcakes once they are cooled. Using a spoon or a plastic bag with the tip cut off, drizzle the caramel sauce over each cupcakes. Serve and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s