Description
Indulge in these Ultimate Snickers Cupcakes featuring moist chocolate cupcakes made with cocoa and coffee, topped with a rich peanut butter frosting and gooey caramel sauce, finished with chopped Snickers bars for the perfect blend of flavors and textures.
Ingredients
Cupcake Batter
- 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 (decaf is fine)
Frosting
- 5 Tablespoons (71g) unsalted butter, softened to room temperature
- 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
Assembly
- 1/2 cup (145g) store-bought or homemade caramel sauce (cooled & thickened)
- 5–6 fun-size Snickers bars, chopped
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Since the recipe yields about 15 cupcakes, line a second pan with 3 more liners or plan to bake in batches.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
- Mix wet ingredients: In a large bowl with a pour spout, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until combined.
- Combine batter: Pour the dry ingredients into the wet ingredients. Add the hot coffee or water and whisk the batter thoroughly until smooth. Note that the batter will be thin.
- Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent spilling and to allow room for rising. You should have enough batter for 15 cupcakes.
- Bake the cupcakes: Bake the cupcakes for 20–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes: Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. If the tops feel sticky, chill the cupcakes for 20–30 minutes in the refrigerator before frosting.
- Make the peanut butter frosting: (Instructions for frosting preparation, though not provided, typically involve beating the softened butter and peanut butter together, gradually adding confectioners’ sugar, heavy cream, vanilla extract, and salt until a smooth and spreadable consistency is reached.)
- Assemble the cupcakes: Once cupcakes are fully cooled, spread or pipe the peanut butter frosting on top, drizzle with the thickened caramel sauce, and garnish with chopped fun-size Snickers bars.
Notes
- Use hot coffee instead of water for a deeper chocolate flavor in the batter.
- Ensure the cupcakes are completely cooled before frosting to prevent melting the frosting.
- Chilling cupcakes after cooling helps if the tops are sticky or moist.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best texture.
