snickers cupcakes

It was my birthday this week and I always make cupcakes so that I can blow out my birthday candles and make my wish (my wish is the most important part and a birthday tradition I can’t miss out on).  Of course our small family of two isn’t going to eat  two dozen cupcakes even though we totally could but we’d die of the remorse we’d feel and of the sugar overdose we’d get in the process so I always take cupcakes to work for my colleagues to enjoy. My love for cupcakes is no secret and I’ve been on a cupcake kick lately and you’ll find proof here and here.  I also love Snickers bars and I thought those would make for a pretty decadent cupcake totally worth my 37th birthday (I can’t believe I just said that outloud!).  Snickers cupcakes totally rock and you won’t be able to eat just one.

The cupcake recipe is my go-to for chocolate cupcakes and it’s a Martha Stewart recipe that is really easy.  Make sure to use a high quality cocoa powder to get a great deep chocolate flavour that pairs well with the peanut butter frosting.  I found the peanut butter frosting on Sally’s Baking Addiction and let me warn you now: don’t taste it cause you may just end up eating it all by the spoonful!  It’s the perfect balance of sweetness and peanutiness.  You know I love caramel so that needed to be added to the centre of my cupcake and then of course some salted fried peanuts for crunch and a Snickers morsel for the final touch.  

Snickers cupcakes

2015-07-19 04:00:38

Yields 32

Snickers cupcakes: The ultimate bite of indulgence filled with chocolate, caramel, and peanuts!

Write a review

Save Recipe

Print

Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 20 min

Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 20 min

For the chocolate cupcakes

1. 3/4 cup + 6 Tbsp. / 255 gr. high quality pure unsweetened cocoa powder (I used Vahlrona)
2. 2 1/4 cups / 281 gr. all-purpose flour
3. 2 1/4 cups / 450 gr. granulated sugar
4. 2 1/4 tsp. / 11.25 ml baking soda
5. 1 1/8 tsp. / 5.63 ml baking powder
6. 1 1/8 tsp. / 5.63 ml salt
7. 3 large eggs
8. 1 cup + 2 Tbsp. / 265 ml warm water
9. 1 cup + 2 Tbsp. / 265 ml buttermilk*
10. 4 1/2 Tbsp. / 67.5 corn oil
11. 1 1/2 tsp. / 7.5 ml vanilla bean paste

For the peanut butter frosting

1. 2 cups / 516 gr. smooth peanut butter (I don't recommend using natural peanut butter)
2. 2 cups / 200 gr. confectioners sugar
3. 10 Tbsp. / 142 gr. unsalted butter, softened to room temperature
4. 2 tsp. / 10 ml vanilla bean paste
5. 1/2 tsp. / 2.5 ml salt
6. 2/3 cup / 158 ml heavy cream (35% fat)

For the chocolate ganache

1. 1/4 cup / 42 gr. high quality semi sweet chocolate, cut into chunks
2. 3 to 4 Tbsp. / 45 to 60 ml heavy cream (35% fat), room temperature or a little warm

For the assembly

1. 1 cup / 250 ml of caramel sauce.
2. Chocolate ganache (recipe below)
3. 30 pieces of snickers bars (I cut 10 mini Snickers bars in thirds)
4. 1/4 cup / 36 gr. fried, salted peanuts, chopped

For the chocolate cupcakes

1. Preheat oven to 350ºF/180ªC and line muffin tins with cupcake liners of your choice.
2. In a large bowl add the cocoa powder, flour, sugar, baking soda, baking powder and salt and whisk until blended.
3. Then add the eggs, warm water, buttermilk, corn oil, and vanilla and beat until smooth.
4. This makes a more liquidy batter than usual therefore I add my batter to a measuring cup and pour the batter into all the cupcake liners until they are 2/3's filled.
5. Bake for 20 minutes or until a toothpick comes out clean.
6. Let cool on a baking rack.

For the peanut butter frosting

1. Add the peanut butter, confectioners sugar, butter, vanilla, and salt to the bowl of a stand mixer.  Start by beating it slowly until the sugar is no longer loose and then increase the speed to medium and beat until everything is incorporated and smooth.
2. Slowly add the heavy cream and beat on high speed until the frosting is light and fluffy.

For the ganache

1. Add the chocolate and one tablespoon of the heavy cream  to a microwave safe bowl and heat on high in 10 second increments.
2. Stir and add a little more cream and heat on high for another 10 seconds.  Repeat this last step until your chocolate reaches a chocolate sauce consistency appropriate for drizzling over your cupcakes.  You may no longer need to heat the chocolate but you need to keep adding cream until it is the right consistency.  Just make sure that the cream is room temperature or slightly heated.  Do not add cold cream to the hot chocolate.

For the assembly

1. Fill the cupcakes with a little caramel sauce.  You can fill the cupcakes by cutting out a little cone from the top centre part of the cupcake or by using a Wilton 230 tip and just inserting it into the middle and half way through your cupcake and filling it with caramel sauce.
2. Frost your cupcakes with the peanut butter frosting.  I used the Wilton 1A tip.
3. Drizzle the caramel sauce and then drizzle the chocolate sauce over each cupcake.  I just added the caramel and the ganache each to a ziploc bag and cut a very tiny tip and used this method to drizzle the chocolate.
4. Sprinkle with the chopped peanuts and top with a morsel of Snickers.

Notes

1. *If you don't have buttermilk you can substitute by adding 1 Tbsp. of lemon juice or white vinegar to a measuring cup and then add whole milk until you get the desired amount this recipe calls for and let it sit for 5 to 10 minutes.
2. Adapted: Cupcakes from Martha Stewart. and Peanut butter frosting from Sally's Baking Addiction.

By Carla @ www.laughlovekiss.com

Adapted from See notes

Adapted from See notes

laughlovekiss.com http://laughlovekiss.com/