Snickers Cupcakes

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This recipe comes from satisfying a craving I've had for weeks. I've been waiting for a brownie for a long time and finally gave in to making these brownies. How can I describe how in love with these cupcakes? Let's say that when the last cupcake left, you might have shed a tear or two. You may have scraped every last crumb from the wrapper. Maybe.

I go through these intense chocolate cravings where I need something very rich and tasty and I need a lot of it. These cravings do not last forever and only come from time to time, but when they do come, it is impossible to ignore them. I remember when I lived in London and had this same desire for chocolate. It was so bad where I was literally walking around repeating the word "chocolate" in my head over and over until I found myself in a chocolate shop and bought a big box of chocolate and a very large hot chocolate with all the whipped cream. And even then, I could still go for more chocolate.

It took me a few batches of muffins to make this recipe right. It took all those batches to satisfy my chocolate craving. Or maybe it took so many batches to get it right just to be able to control the craving. Who knows. All I know for sure is that this is the best chocolate cupcake I've ever had and the caramel frosting is no joke.

It actually took me a few tries to get the frosting just the way I wanted for these giggle cupcakes. I used American buttercream first, but it wasn't easy getting the caramel flavor you wanted without compromising consistency and keeping it from being overwhelmingly sweet. Then I tried a smoothie caramel frosting which is caramel sauce with extra butter which is then cooled and whipped until it resembles buttercream. At first it worked, but I found that the caramel cried overnight and my attempts to change the caramel the next day left it too soft and grainy. Finally I tried a Swiss meringue butter cream. It's the icing I've been using most recently because I love how smooth and silky it is and it's not too sweet. It can also contain many additions to the frosting while maintaining a nice nice consistency. Perfect.

Yield: 12 cupcakes

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Preparation time: 25 minutes

Time to cook: 20 minutes

Total time: 45 minutes

Ingredients

  • 8 tablespoons vegetable or canola oil
  • 2 oz dark chocolate
  • 1/2 cup Dutch processed cocoa powder
  • 1 tablespoon of espresso powder
  • 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon of baking soda
  • 3/4 teaspoon baking powder
  • 2 large eggs, room temperature
  • 3/4 cups granulated sugar
  • 1 teaspoon of vanilla extract
  • 1/2 cup sour cream

Peanut filling with caramel

  • 3/4 cup groundnuts, crushed (salt is fine if you cut salt into caramel)
  • 1/2 cup of caramel (follow the recipe)
  • Swiss caramel meringue butter cream (follow recipe)
  • Snickers mini bars chopped

Instructions

  1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake tins.
  2. Put an inch of water in a small saucepan and heat over medium-high heat until it boils. Put out the fire.
  3. Place the oil, chocolate, cocoa powder, and espresso powder in a large heat-resistant bowl and place it on the saucepan. Stir until the chocolate melts and the ingredients are well mixed. Set aside to cool.
  4. In a large bowl, mix together the flour, salt, baking soda, and baking powder. Stir to combine.
  5. Once the chocolate mixture is cold, mix the eggs, sugar, and vanilla together until well combined.
  6. Pour the wet ingredients into the dry ingredients and mix until combined, but there are no flour streaks.
  7. Add sour cream and mix until there are no streaks of sour cream.
  8. Divide the dough into the cupcake tin. Bake for 18-20 minutes. Let cool to room temperature.
  9. While the cupcakes cool, make the file and the frosting.
  10. Crush the peanuts and mix with the caramel. It may not seem like enough candy, but it is enough.
  11. Cut the center of the cupcakes and fill with the peanut caramel filling. Top with frosting, then chopped Snickers bars.

Yield: 1 serving

Preparation time: 25 minutes

Time to cook: 20 minutes

Total time: 45 minutes

Ingredients

  • 1/2 cup of egg whites (about 3 to 4 large eggs)
  • 1 cup granulated sugar
  • 1 1/2 cups (3 sticks) unsalted butter, cubed and at room temperature
  • 1/3 – 2/3 cup caramel (follow recipe)

Instructions

  1. Put an inch of water in a small, hot saucepan until it boils.
  2. While the water is heating, clean your bowl and beaters. Rub quickly with a piece of citrus to make sure there is no oil residue on anything.
  3. Add the egg whites and sugar to your clean bowl and place it over the boiling water.
  4. Whisk vigorously until the mixture is white and the sugar is completely dissolved.
  5. Remove the bowl from the saucepan and beat the egg white mixture until stiff and shiny peaks form.
  6. Whisk the butter one tablespoon at a time, ensuring that the piece of butter is completely incorporated before adding more.
  7. Continue beating until the mixture is smooth as silk.
  8. Sprinkle with caramel. Start with 1/3 cup, then increase slowly until desired amount is reached. Keep in mind that the flavor of the caramel will become more prominent over time.
  9. Lay out a pastry bag with your favorite pipe tip and fill it with the frosting.

Notes

Icing adapted from the layered cookbook

Preparation time: 25 minutes

Time to cook: 20 minutes

Total time: 45 minutes

Ingredients

  • 1 cup granulated sugar
  • 1 tablespoon of agave nectar (or corn syrup)
  • 1/4 cup of water
  • 1 cup heavy cream
  • 3/4 teaspoon of salt
  • 4 tablespoons unsalted butter

Instructions

  1. In a medium saucepan add the sugar, agave and water.
  2. Heat the mixture until the sugar dissolves and begins to turn dark amber. While the caramel is cooking, gently heat the thick cream.
  3. Pour the thick cream over the caramel once it is dark amber. Stir well to combine.
  4. Add the salt and butter and mix until the butter is completely melted.
  5. Allow to cool completely before use

CupcakesSnickers

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