Chocolate Cupcakes with Snickers, Caramel and Peanuts
This Snickers Cupcakes Recipe transforms your favorite Snickers bar into an even better dessert! These moist chocolate cupcakes are filled with caramel and peanuts and topped with salted caramel buttercream frosting. A generous drizzle of caramel and chocolate sauces finish off this yummy treat that starts with a boxed cake mix.
3tbspcaramel sundae sauce (plus extra to drizzle on top)
16ozcan buttercream frosting
16ozcan salted caramel frosting
12fun size Snickers candies
Chocolate sundae saucefor drizzling
Instructions
Preheat the oven to 350 degrees. Line a cupcake pan with 24 cupcake liners.
In a large mixing bowl, beat the cake mix together with wet ingredients water, oil, and eggs for 3 minutes.
Divide the mixture between the cupcake liners. Transfer to the oven and bake for 12-15 minutes, until a toothpick comes out clean.
Transfer to a cooling rack for one hour to cool.
Once cupcakes are completely cooled, use a knife or skewer to remove a small piece from the center of each cupcake. Set aside the top piece, but discard the rest.
Add the peanuts and 3 tbsp sundae sauce to a small bowl and stir. Fill each center hole that you made with the filling. Stuff the top piece back on.
Add both cans of frosting to a bowl and beat for 2 minutes, until light and fluffy. Fill a piping bag equipped with the frosting tip, and pipe frosting onto cupcakes.
Chop the Snickers bars in half. Top cupcakes with snickers pieces. Drizzle caramel sauce and chocolate sauce alternately.
Notes
Try not to overmix the batter. The cupcakes may collapse or become really dense. We want them to be light and fluffy.
Be sure to scrape the sides of the bowl using a rubber spatula to ensure that everything is evenly incorporated.
If you don't have a piping tip, don't worry. Just cut off a small portion at the tip of the piping bag or even a plastic zip top bag and pipe as usual.