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Snickers cupcakes

These Snickers Cupcakes are over the top delicious! They're decadent, chocolatey, caramel-y, peanut butter-y and so rich! You have to try them!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.375 cup Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 large egg
  • 0.5 cup buttermilk
  • 0.5 cup vegetable oil
  • 0.75 tsp vanilla extract
  • 0.5 cup boiling water
For the Caramel Filling
  • 3 tbsp milk
  • 6 tbsp butter
  • 8 oz Kraft caramels wrappers removed
  • 0.5 cup chopped peanuts
  • 0.25 cup marshmallow fluff
For the Peanut Butter Icing
  • 0.5 cup unsalted butter, softened
  • 0.5 cup shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.66 cup peanut butter
  • 2 tbsp water or milk plus more for consistency
For the Chocolate Glaze & Topping
  • 0.625 cup powdered sugar
  • 1 tbsp cocoa powder
  • 1.5 tbsp milk
  • 6 mini Snickers bars cut in half, for topping

Method
 

Cupcake Preparation
  1. Preheat oven to 300°F (150°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, Hershey’s Special Dark Cocoa powder, baking soda, and salt.
  3. Add the large egg, buttermilk, and vegetable oil to the dry ingredients and mix well until just combined.
  4. In a separate small bowl, combine the vanilla extract with the boiling water. Slowly add this mixture to the batter, mixing well until smooth.
  5. Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven, transfer cupcakes to a wire rack, and let cool completely.
Caramel Filling Preparation
  1. While the cupcakes cool, prepare the caramel filling. In a medium saucepan over medium heat, combine the milk, butter, and unwrapped Kraft caramels. Stir constantly until the caramels are completely melted and the mixture is smooth.
  2. Remove the saucepan from the heat. Stir in the chopped peanuts and marshmallow fluff until well combined.
  3. Allow the caramel filling to cool and thicken for about 30-35 minutes. It should be thick enough to hold its shape but still spoonable.
Assembly and Icing
  1. Once the cupcakes are cool, use a small paring knife or a cupcake corer to cut a hole out of the center of each cupcake. Be careful not to go all the way through the bottom.
  2. Spoon or pipe the cooled caramel filling into the holes of each cupcake.
  3. To make the peanut butter icing, in a large bowl, beat the softened butter and shortening with an electric mixer until smooth and creamy.
  4. Gradually add 3 cups of the powdered sugar, mixing on low speed until combined.
  5. Mix in the vanilla extract, peanut butter, and 1 tablespoon of water or milk.
  6. Add the remaining 1 cup of powdered sugar and mix until smooth. Add more water or milk, 1 teaspoon at a time, until the icing reaches the desired consistency for piping.
  7. Pipe or spread the peanut butter icing onto the filled cupcakes.
Finishing Touches
  1. To make the chocolate glaze, whisk together the powdered sugar, cocoa powder, and milk in a small bowl until smooth.
  2. Drizzle the chocolate glaze over the iced cupcakes.
  3. Top each cupcake with half of a mini Snickers bar for garnish.

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.