Snickers Cupcakes

Chocolate, caramel, peanuts...can you ever go wrong with Snickers cupcakes?

This is an especially great recipe for any beginning cupcake-frosting-pipers – if the piping doesn’t go the way you want, just throw enough chopped peanuts, sprinkles, and Snickers bars on - and no one will ever notice!

I don’t think there will ever come a day that Snickers candy bars don’t remind me of my grandpa. I remember him saying he needed to stop eating as many of the fun-size Snickers bars as he used to….because he was working an office job fitting hearing aids, rather than his old job in construction. Snickers are just  addicting like that! 

Recipe below! 

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Snickers Cupcakes: (makes 24)

2 ¼ cups (350g) all purpose flour
2 ¼ cups (450g) granulated sugar
1 ¼ cup (100g) cocoa powder
1 tsp baking soda
¾ tsp salt
1 c /250g /16 T unsalted butter, softened
4 large eggs, at room temperature
1 ½ cups (350mL) buttermilk (buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
2 tsp vanilla extract

Of note...you'll need a kitchen scale if you want to measure ingredients in grams.

Instructions: 

Preheat an oven to 350 degrees F (180C) or 325 F (160C) for a convection oven. Line 24 muffin tins with cupcake liners. In the bowl of a stand mixer with a paddle attachment, stir together the flour, sugar, cocoa powder, baking soda, and salt. Add in bits of softened butter until no lumps of butter are visible and the mixture looks crumbly. 
Whisk together eggs, buttermilk, and vanilla until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until just combined. Scrape down the bowl and beat on medium for another 20 seconds.

Fill each paper 2/3 of the way (using a large cookie scoop to transfer the batter makes this a quick and easy process). You may find that you have some batter left over – I don’t recommend over-filling the cupcake tins or they may overflow. :/ (I sometimes bake about 12 mini cupcakes with the extra batter). 
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

Snickers Cream Cheese Buttercream Frosting:

8 oz (one package, about 225 g) cream cheese, softened
16 Tablespoons (two sticks/1 c/227g) butter, softened
6-7 c powdered sugar (about 720-840g) 
2-4 Tablespoons (30-60 mL) milk 
1 Tablespoon (15mL) clear vanilla extract 
1/4 teaspoon (1.5g) salt (if using unsalted butter) 
1/4 cup (50 grams) caramel sauce  
(Save and use later for cupcake filling - 1/2 cup/120 grams peanut butter + 2 tablespoons (30 g) of caramel)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla, salt if needed, and caramel sauce and beat until well combined. 
To make your cupcake filling, combine 1/2 cup frosting with 1/2 cup peanut butter and 2 tablespoons of caramel and stir to combine. Transfer to a small piping bag or ziplock. 

Additional ingredients / supplies: 

- 12 Mini Snickers bars 
- 2-4 T chocolate Sprinkles  
- 1 c peanuts, chopped 
- 1-2 Tablespoons extra caramel sauce 
- Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others!

Assembly: 

Once the cupcakes have cooled, you're ready to core them. There are a few ways you can do this....you can buy a cupcake corer, you can try using the non-business-end of a large piping tip, or....you can do what I sometimes do and cut a cone-shaped core out with a plastic knife. Up to you. I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but the plastic knife's been working too well for me to feel the need to invest in any fancy corers. Pipe your ganache into your cored cupcakes - it doesn't have to look pretty, so I often use a zip-lock bag for this part.

Decorating:

Now you're ready to decorate! Transfer your frosting to a large piping bag, and pipe in large swirls onto your cupcakes (or however you feel like icing them). Unwrap 12 mini Snickers bars and cut them in half – I thought the cupcakes looked cooler when the inside of the Snickers bar was visible on the top. Decorate each frosting swirl with a drizzle of caramel, chopped peanuts, sprinkles, and halved Snickers bar - tadaaaaa! Enjoy! 

Make these Snickers cupcakes? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

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