So, I had another post all ready to publish for Tuesday morning about chocolate cherry muffins. But you people had different plans, didn't you?
This weekend I made Snickers cupcakes for my stepson's 14th birthday. And they were good. I posted a teaser picture on Facebook and it turns out y'all went crazy for those cupcakes. Everyone wanted the recipe - and I felt a little ashamed because...
they're super easy.
But, because I VALUE YOU GUYS more than I value my spare time I decided to write a blog outlining how to make these yummies.
Also, you can totally do these with different candy bars and flavor combinations. My husband requested Butterfinger cupcakes for his birthday in September, so I'll try to come up with something good for that. These Snickers cupcakes though, were not my idea.
For the cupcake, you can use whatever chocolate cake recipe you like. I'm a fan of the doctored cake mix recipe found on My Baking Addiction - you'll never find a fluffier and more moist cupcake! But I preferred the frosting recipe from Annie's Eats, so here is what I put together.
For the cake:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
12 frozen Snickers Miniatures, cut in half
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel topping
Pinch of coarse salt
2 tbsp. heavy cream
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans
5. Gently push ½ frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.
To make the frosting, add the butter to the bowl of an electric mixer. Beat on medium-high speed 1 minute until smooth. Blend in the confectioners’ sugar until smooth, 1-2 minutes. Mix in the vanilla, caramel topping and salt until incorporated. Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.
Frost cupcakes, drizzle with caramel topping and garnish with crushed Snickers.
I have a few notes to add: I wished I would have paid better attention and made the caramel SAUCE recipe that is mentioned in the Annie's Eats blog. The caramel topping I had was ok, but it didn't hold the nice pretty drizzle once it hit the buttercream frosting. I also found that the snickers bars stuck to the bottom of the cupcake wrappers, so I'm not sure if I didn't freeze them long enough or what, but I'll play around with that next time.
And, if you're wondering: I also use Ateco jumbo tips to do my frosting - I found mine at Williams-Sonoma.
These cupcakes are seriously worth making. DO IT.
I'm linked up here: