Snickers Cupcakes

I’m gonna go ahead and say that these are the best cupcakes I’ve ever made. I know, that’s a big statement, but the fluffy chocolate cake, rich peanut butter frosting, and salted caramel drizzle are the most insane combination. Just take a look at these beauties.

IMG_2213

And how about a close up?

IMG_2211

Seriously if that doesn’t turn you on I don’t know what will. Ok, lets begin.

IMG_2154

Start off with your dry ingredients: flour, sugar, cocoa (I love Hershey’s), baking powder, baking soda, and salt.

IMG_2156

Whisk together and then mix in your oil, milk, vanilla, and egg.

IMG_2158

IMG_2159

The batter should be incredibly rich and fudgy, like brownie batter. As always, tasting as you go is a must for quality control. I always convince myself that I’m being so selfless and taking one for the team by trying everything first.

IMG_2162

Here, try a little!

IMG_2167

Now, add in your boiling water and whisk carefully. If you get too enthusiastic with the whisk the boiling water will definitely splash over, so whisk *carefully*. Not that I would know from experience….

IMG_2169

The batter should be really runny, almost like hot chocolate texture. I use an ice cream scoop to fill my muffin tins, then pop them in the oven for 15 minutes.

IMG_2170

IMG_2171

Now on to the most perfect peanut butter frosting EVER:

IMG_2182

Take your stick of butter, and using a stand mixer blend it with a cup of peanut butter. Don’t use the healthy organic kind, you need the texture that Jif or Skippy has to get the right consistency.

IMG_2184

IMG_2185

IMG_2187

Then, add your powdered sugar one cup at a time until each is incorporated. Also from experience, use the lowest possible setting when mixing in the sugar, or else it will get all over you, the toaster, the floor, your dog, etc. Also add a splash of vanilla and a few tablespoons of milk, and whip for a few minutes until everything is incorporated and fluffy.

IMG_2189

Pipe onto the waiting cupcakes using a pastry bag and a large circle tip. If you don’t have one, you can also use a ziploc bag and cut out the corner to make your own.

9rlf9

I made a quick video to show how I get the swirl. Start in the middle, swirl around, and then finish with a burst of pressure in the middle.

Finally, the salted caramel. This is the recipe that Georgetown Cupcakes uses, so you know it’s good. IMG_2193

Take your sugar, and melt it over medium heat.

IMG_2194

You’ll start to see the edges melting, and at that point keep a close eye on it because sugar can go from delicious caramel to burned almost immediately. Once again, learned from experience.

IMG_2195

IMG_2196

IMG_2197

This is how the sugar should look when it’s ready for the butter.

IMG_2198

Once the sugar is entirely melted and a beautiful toffee color, add in your butter and stir constantly until it is incorporated.

IMG_2199

IMG_2200

IMG_2201

Add in a few drops of vanilla, and take the caramel off the heat.

IMG_2203

Finally, whisk in your cream and salt and admire this luscious liquid.

IMG_2204

Don’t you just wanna lick the screen??

IMG_2205

IMG_2206

I put mine in a plastic bag, and cut a tiny hole in the corner to use as a piping bag to drizzle over the cupcakes.

IMG_2207

IMG_2208

Almost done!

IMG_2209

Just when you think, “Hailey how could these get any better??”, you break out these bad boys: mini snickers bars to finish the cupcakes off.

IMG_2210

Aaaannndd the money shot, the perfect balance of sweet, salty, rich, and fluffy. Food porn at it’s finest.

 

Chocolate cupcakes (makes 12) recipe adapted from Hershey’s:

  • 1 cup sugar
  • 3/4 cup plus 2T all-purpose flour
  • 1/4 cup plus 2T HERSHEY’S Cocoa
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoons vanilla extract
  • 1/2 cup boiling water

1. Heat oven to 350°F. Put cupcake liners in a muffin tin.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat for 2 minutes until smooth. Stir in boiling water (batter will be thin). Pour batter into prepared pan.

3. Bake 15 minutes or until wooden pick inserted in center of cupcake comes out clean.

Peanut Butter Frosting:

  • 3 cups powdered sugar
  • 1 cup creamy peanut butter
  • 1 stick of butter
  • 1 teaspoon vanilla
  • 3T milk

1. In a stand mixer whip butter and peanut butter on medium speed until smooth.

2. 1 cup at a time mix powdered sugar in, and then add your vanilla and milk until everything is smooth. You may need to add more milk, just go by how it looks.

3. Whip for a few minutes until everything is combined and fluffy.

Salted Caramel Sauce:

  • 1/2 cup sugar
  • 3T butter
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream

1. Melt sugar over medium heat until golden and completely liquid.

2. Add in your butter and whisk until combined.

3. Take the caramel off the heat and add in the vanilla, cream and salt.

 

 

 

0 thoughts on “Snickers Cupcakes

  1. I read a lot of interesting posts here. Probably you spend a lot of time writing, i know how to save you a lot of work,
    there is an online tool that creates unique, google friendly articles in minutes, just search in google – laranitas free
    content source

There's nothing I like more than reading your comments, so please leave your thoughts below!! xxx