Snickers Bar Cupcakes
A ghoulish Halloween Treat that combines a trick-or-treat favorite with a delicious chocolate cupcake!
Servings: 24 standard-sized cupcakes
Ingredients
Cupcakes
- 1 ½ cups All-Purpose Flour
- 1 ½ cups Granulated sugar
- ¾ cups Unsweetened cocoa powder (I use ½ cup regular and ¼ cup special dark)
- ½ tbsp Baking Soda
- ¾ tsp Baking Powder
- ¾ tsp Salt
- 2 large Eggs, room temperature
- ¾ cups Buttermilk, room temperature
- ½ cup Hot brewed coffee
- ¼ cup Warm water
- ¼ cup Vegetable Oil
- 1 tsp Vanilla Extract
Peanut Caramel Filling
- 11 oz Soft caramels (I used the Kraft Brand)
- ¼ cup Heavy cream
- 1 tbsp Butter
- 1 tsp Vanilla Extract
- ¾ cup Coarsely chopped peanuts, salted
Creamy Peanut Butter Frosting
- 2 sticks Butter, room temperature
- 1 cup Peanut Butter, smooth
- 4 cups Powdered sugar
- ¼ cup Heavy Cream
- 2 tsp Vanilla Extract
- 1 cup Marshmallow fluff
Topping
- 12 mini Snickers bars, cut in half
Instructions
Cupcake Instructions
- Preheat oven to 350 degrees and prepare cupcake tins with cupcake liners
- Sift together dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, and salt) in a large bowl and mix with a whisk or use a stand mixer to combine
- Add wet ingredients (eggs, buttermilk, coffee, warm water, vegetable oil, and vanilla) to the bowl and blend together on medium speed until smooth, but DO NOT over mix. This should take about 1-2 minutes
- Fill cupcakes 1/2 - 2/3 of the way full and bake for approximately 22-25 minutes or until a toothpick inserted into the middle comes out clean
- Once done, allow cupcakes to cool in the pan for 10 minutes and then transfer them to a wire rack to cool
- Once cool, core the cupcake and fill with a tablespoon of Peanut Caramel filling
- Frost cupcakes with Creamy Peanut Butter Frosting and top with half of a mini snickers bar
Peanut Caramel Filling
- Add caramels, heavy cream, butter, and vanilla into a microwave-safe bowl and microwave for 30 seconds
- Stir the mixture and put in microwave for another 30 seconds
- Stir the mixture again until smooth. The mixture should be smooth, but thick
- Add coarsely chopped peanuts to mixture and stir.
Creamy Peanut Butter Frosting
- Combine butter and peanut butter in a stand mixer and mix on medium until smooth
- Add powdered sugar, one cup at a time, and blend on low. Alternate with one tablespoon of heavy cream. Scrape down sides to ensure everything is mixed properly
- Add vanilla and blend until smooth
- Fold in 1 cup of marshmallow fluff with a rubber spatula
Notes
If Peanut Caramel is too thin, the caramel will soak into the cupcake. Be careful not to overheat
If your frosting is too thick, add a splash of cream. If it is too thick, add more powdered sugar until the desired consistency is reached