Candy Bar Cupcakes - Snickers

Of all the multitudes of cookies and brownies and cupcakes that I’ve made over the years, there’s one treat that my friends CONSTANTLY request that I make.  Whenever I show up with these in hands, it’s a literal “clear the room- Sarah has arrived with THE CUPCAKES”.
People flip over these Reese’s Peanut Butter Cup Cupcakes. I figured since they are such a hit, why not try it with other candy bars.
First up- Snickers.  Sweet caramel with salty peanuts covered in chocolate.  I can totes get on board with that.
I’ve been experimenting a bit with my chocolate cake recipes, trying to find the perfect one.  This one had a fantastic chocolate flavor without being super sweet which held up great to the over-the-top salted caramel buttercream.  Don’t be scared when your batter is really watery, it’s supposed to be like that.  Or just don’t worry about it and by all means, hit up Duncan Hines for a boxed mix :) 

Adapted from this recipe - Makes 12 frosted cupcakes

What You’ll Need:
For the Chocolate Cupcakes
  • 1 cup Sugar
  • ¾ cups + 2 Tbsp Flour
  • ¼ cup + 2 Tbsp Cocoa Powder
  • ¾ tsp Baking Soda
  • ¾ tsp Baking Powder
  • ½ tsp Salt
  • 1 egg
  • ½ cup Milk
  • ¼ cup Veggie Oil
  • 1 tsp Vanilla Extract
  • ½ cup Boiling Water

For the Caramel Buttercream
  • 2 sticks Butter, softened
  • 1 tsp Vanilla
  • 6-8 cups Powdered Sugar, sifted
  • ½ Caramel Ice Cream Topping
  • 1 tsp Sea salt
  • A couple Tbsp Milk
  • 4 Fun-Sized Snickers Bars, cut into thirds

What To Do:
  1. Heat oven to 350°F. Line a cupcake tin with paper cups. 
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be very thin). Pour batter into prepared cups, about 2/3 full.
  3. Bake 22-25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove to wire racks. Cool completely before frosting.   
  4. For the frosting, beat together butter and vanilla.  In a separate small bowl, stir salt into caramel and then add to butter.  Then slowly incorporate powdered sugar.  I used about 6 cups and then about 3 Tbsp Milk.  But it’s all about how thick you want your buttercream.  More sugar to firm it up; more milk to thin it out.  I frost my cupcakes very heavily and need it pretty thick for it to stand up to the piping.  Top with a snickers piece.

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