I have a confession to make: when I get a baking idea in my head, I become absolutely OBSESSED until the idea comes to fruition. When the thought of a candy bar cupcake came to mind, my go-to blog didn’t disappoint with a recipe. Annie never lets me down! These particular cupcakes are full of flavor- rich, but not-too-heavy chocolate cake; smooth, creamy, caramel buttercream; and a gooey Snickers and caramel filling. A new favorite, for sure! Try these for the Snickers lover in your life.
For the cupcakes:
½ cup cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
16 tbsp. unsalted butter
1½ cups sugar
2 large eggs plus 1 egg yolk
1¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature
For the caramel sauce:
8 tbsp. unsalted butter, cut into pieces
1 cup sugar
1 cup heavy cream
¼ tsp. vanilla extract
Pinch of salt
For the filling:
24 fun-size Snickers bars, chopped
For the frosting:
16 tbsp. unsalted butter, at room temperature
1 lb. powdered sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream
8 fun-size Snickers bars, chopped
Heat oven to 350 degrees Fahrenheit and line cupcake pan with liners, about for this recipe. We’ll begin by making the caramel sauce so it has time to cool and set. Start by melting butter in a small saucepan over medium heat. Add sugar and cook until foaming (it may look or smell like it’s close to burning- this is good!).
Remove from heat and add heavy cream, stirring until smooth before adding vanilla and salt. Set aside or place in refrigerator to speed cooling. Look at that beautiful sauce! This will keep for up to 2 weeks in the fridge (bango!).
Take 80% of that pile (I’m approximating here, I’m sorry) and put it in a bowl. Pour 1/3 cup of the caramel sauce into the Snickers, and mix well to coat. There’s your filling! Save the rest of the chopped Snickers for garnish.
Now, zee cupcakes. In a small bowl or liquid measuring cup, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. Add the butter and the sugar to a small bowl and microwave in 30 second increments until the butter is melted, stirring between. Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs and egg yolk, one at a time, beating well between additions. Mix in the vanilla and cocoa mixture; beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined. Divide between liners, filling each about 3/4 full.
Bake for about 18 minutes, rotating pans halfway through. Transfer to wire rack to cool completely. Cut a core from cupcakes using method of your choosing, and add about a tablespoon of filling to each. Feel free to stuff more in there… I sure did!
Finally, the frosting. Beat butter on medium-high for about 1 minute, until smooth. Lower speed and add powdered sugar, mixing again until completely smooth. Add vanilla, salt, and caramel sauce; blend until combined. Add heavy cream and beat on high speed until light and fluffy.
And please, I know I’ve linked several of my recipes to her site- but check out Annie’s blog for all of your cooking, baking, and entertaining needs. She’s brilliant!
Recipe from Annie’s Eats