Snickers Cupcakes – Chocolate Cupcakes with Caramel Frosting Stuffed with Salted Peanutes and Caramel

So, I’m finally back with these Snickers Cupcakes! They’re honestly the best chocolate, salted caramel, peanut treats you’ll have in cupcake form ever. I mean it. EVER!

The renovation of our new home is finally over and we moved – yipeee! I’m slowly, but surely, getting everything unpacked. When I have an overwhelming task at hand (like unpacking a house), I like to set little milestones and celebrate once they’re accomplished. On Friday I reached a major unpacking milestone when the kitchen and pantry were both set up and fully functioning. So, to celebrate I made these cupcakes.

Why Snickers Cupcakes you ask? Because I love Snickers Bars. They’re chocolate with creamy, gooey caramel and crunchy, salty nuts. Amazing combo. And since I love cupcakes, I decided to turn my favorite candy bar into some cake goodness. Now I’m really thinking of turning these beauties into an actual, full-sized cake. The gears are turning, and I may give it a shot (probably sooner than later).

I can’t figure out which part of these Snickers Cupcakes are my favorite. The chocolate cake is so moist and full of deep chocolate flavor. The caramel frosting is light and airy, and the filling is killer, the caramel mixed with the salted nuts. Yum! I’m thinking of making the filling by itself and just eating it with a spoon.

Almost every single sweet treat that I make is given away to friends. We hardly ever keep them in the house. I may save one or two for my husband and the kids, and I usually take a taste of one of them, just for taste test purposes 😉 I was tempted to keep all of these, but my better judgment prevailed. I kept three Snickers Cupcakes at home, and they lasted a whole 15 minutes before being devoured!

How long do you think these would last in your house?

This week my Snickers Cupcakes are linked to Nap-Time Creations awesome Summer Fun series. It’s included with these other creative posts. Check them out, and get my recipe for the cupcakes below!

DIY Dippin’ Dot tutorial by Nap-Time Creations

Decorated Shoe Laces by A Girl and a Glue Gun on Nap-Time Creations

Chocolate Salted Caramel and Peanut Snickers Cupcakes with the Crafting Foodie

Busy Binder with Printable Road Trip Games by Cutesy Crafts

 

Snickers Cupcakes

Ingredients for the Cupcakes

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 tsp baking soda

1/4 tsp salt

1 cup granulated sugar

1/3 cup vegetable oil (I’ve been using coconut oil, melted and cooled)

1 egg

1 tsp vanilla

3/4 cup milk

1 tbs vinegar (white or cider)

 

Directions for the cupcakes

Preheat the oven to 350 degrees F, and line a standard, 12 muffin tin with paper liners. 

In a small measuring cup, mix the milk and vinegar. Allow it to sit and curdle.

In a small bowl, mix the flour, cocoa, baking soda, and salt. 

In the bowl of a mixer fitted with a paddle attachment, mix the sugar, oil, egg, and vanilla.

Mix the flour and milk mixture into the batter in three, alternating additions, starting and ending with the flour mixture. 

Bake for about 25 minutes (anywhere from 22 to 27 minutes) or until the cakes spring back when lightly pushed in the center.

Release the cupcakes from the tin, and allow them to cool completely on a drying rack.

Ingredients for the Salted Caramel Filling

1/2 cup granulated sugar

3 tbs unsalted butter, cubed

1/4 cup plus 1 tbs heavy cream

a generous pinch of sea salt

Instructions for the Salted Caramel Filling

In a heavy-bottomed saucepan over medium heat, melt the sugar until it’s a deep amber.

Add the butter, and whisk until smooth.

Turning the heat to low, add the cream. Whisk until smooth.

Pour the warm caramel into a container and allow it to cool completely.

Ingredients for the Salted Caramel Frosting

1 1/2 cups unsalted butter at room temperature

2 1/2 cups powdered sugar

pinch of salt

1/3 of the salted caramel, thoroughly cooled to room temperature (recipe above)

Instructions for the Salted Caramel Frosting

In the bowl of a standing mixer fitted with a paddle attachment, beat the butter until it’s light and fluffy.

Add the powdered sugar, and mixing until thoroughly combined.

Add the pinch of salt and vanilla. Mix until combined.

Add the salted caramel sauce, and mix until combined.

Ingredients for assembling the Cupcakes

1/2 cup salted, roasted peanuts chopped

6 snack sized Snickers Bars cut in half

1/8 cup of chocolate chips melted

Instructions for Assembling the Snickers Cupcakes

Mix the chopped peanuts with 1/3 of the caramel mixture. Set aside.

Using a sharp paring knife, cut a circle with a 1 inch diameter into the center of each cupcake. Remove the circle, and core out the center of the cupcake.

Fill the center of each cupcake with about 1/2 tsp of caramel filling.

Place the salted caramel frosting into a piping bag fitted with the tip of your choice. Pipe the icing on top of the cupcake.

Drizzle the cupcake with melted chocolate. Sprinkle nuts on top, and place a piece of a Snickers bar into the center of each cupcake.

Yields 12 cupcakes

This post is linked to these parties.

 

Related articles

S’more Cupcakes – Chocolate Cupcakes with a Graham Cracker Crust, Chocolate Ganache Filling, and Topped with a Fluffy Marshmallow Frosting