Rich chocolate cupcakes filled with gooey caramel and crunchy peanuts, topped with fluffy peanut butter frosting, a drizzle of salted caramel, and chopped Snickers bars. Every bite tastes like the candy bar, making these the ultimate treat for parties, birthdays, and chocolate lovers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 cupcakes
- Category: undefined
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cupcakes: 1 1/4 cups (155 g) all-purpose flour
- For the cupcakes: 3/4 cup (150 g) granulated sugar
- For the cupcakes: 1/2 cup (45 g) unsweetened cocoa powder
- For the cupcakes: 1 tsp baking soda
- For the cupcakes: 1/2 tsp baking powder
- For the cupcakes: 1/2 tsp salt
- For the cupcakes: 1 large egg, at room temperature
- For the cupcakes: 1/2 cup (120 ml) buttermilk, at room temperature
- For the cupcakes: 1/2 cup (120 ml) hot coffee or hot water
- For the cupcakes: 1/3 cup (80 ml) vegetable oil
- For the cupcakes: 1 tsp vanilla extract
- For the filling: 1/2 cup (120 ml) thick caramel sauce or dulce de leche
- For the filling: 1/3 cup (50 g) finely chopped salted peanuts
- For the peanut butter frosting: 1 cup (225 g) unsalted butter, softened
- For the peanut butter frosting: 3/4 cup (190 g) creamy peanut butter
- For the peanut butter frosting: 3 cups (360 g) powdered sugar
- For the peanut butter frosting: 2 to 3 tbsp (30 to 45 ml) heavy cream
- For the peanut butter frosting: 1 tsp vanilla extract
- For the peanut butter frosting: 1/4 tsp salt
- For the topping: 1/4 cup (60 ml) caramel sauce, for drizzling
- For the topping: 4 fun-size or 2 regular Snickers bars, chopped
- For the topping: flaky sea salt (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the egg, buttermilk, oil, and vanilla and whisk until combined, then slowly stir in the hot coffee until the batter is smooth and thin.
- Divide the batter among the liners, filling each about 2/3 full.
- Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
- Mix the caramel sauce with the chopped peanuts for the filling.
- Use a small knife or an apple corer to cut a 1-inch-wide, 1-inch-deep cone from the center of each cooled cupcake. Fill each hole with a spoonful of the caramel peanut mixture.
- For the frosting, beat the butter and peanut butter on medium-high speed for 2 minutes, until creamy and light.
- Add the powdered sugar, vanilla, and salt and beat on low until combined, then add the cream a tablespoon at a time and beat on high for 2 minutes, until fluffy.
- Pipe or spread the frosting over the filled cupcakes.
- Drizzle with caramel sauce, sprinkle with chopped Snickers and flaky sea salt, and serve.
Notes
- The batter is thin by design; it bakes up moist and tender.
- Use a thick caramel or dulce de leche for the filling so it does not soak into the cake.
- Cool the cupcakes completely before filling and frosting, or the frosting will melt.
- Chill the chopped Snickers for 10 minutes before topping to keep them from smearing.
- Do not substitute natural peanut butter in the frosting, as it can make the frosting greasy.
- Store frosted cupcakes covered in the refrigerator for up to 4 days; bring to room temperature before serving.
- Unfrosted cupcakes can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 520
- Sugar: 46 g
- Sodium: 290 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2.5 g
- Protein: 7 g
- Cholesterol: 60 mg
Find it online: https://thefamilycooking.com/ultimate-snickers-cupcakes/
