Snicker’s Cupcakes

Howdy y’all!

For those of you who know me, you know that I love baking, mainly because I love sharing what I’ve made! So when I was coming up with a new recipe, I had to consult with my sister. She loves to help me bake, and she loves to eat it too, so I wanted to make her something that she would really enjoy! When I asked her what flavor of goodie she wanted, she decided on Snickers. Welllllll, technically Snickers is three flavors (chocolate, peanut butter, and caramel), but it sounded good to me, so now I just had to decide what I wanted to make! After some discussion with my mom and sister, and lots of thought, I formulated the PERFECT recipe: a peanut butter chocolate cupcake with caramel cream cheese filling, topped with a chocolate buttercream! If you’re thinking this sounds rich, you thought right! But I promise you this– they are positively delightful! So lets not waste any more time, you’re gonna want to read this quick so you can make them yourself!

Filling:

You’ll need…

Caramel Cream Cheese Filling

You’ll need to…

Cream together cream cheese and sugar until smooth. Add the caramel, and beat until evenly mixed. Put in the fridge to firm up.

Cake:

You’ll need…

Peanut Butter Chocolate Cupcake Ingredients

You’ll need to…

Pre-heat the oven to 350° F. Line a 12-cup cupcake pan and spray lightly with cooking spray. In the top section of a double boiler, heat your whipping cream and chocolate until the chocolate is melted and the mixture is smooth. Remove from heat and set aside.

In a large bowl, cream the butter and peanut butter together until smooth and creamy. Add the eggs and sugar to the peanut butter mixture, and beat until fluffy. Add vanilla and mix until well blended, about a minute.

Combine the flour and baking powder in a small bowl. Add half to the peanut butter mixture and mix until combined. Then add the chocolate whipping cream mixture, mix well, and then add the remaining flour mixture.

Fill each cup in the pan 1/3 full with the cake batter. With a small spoon (or a melon baller would work very well), scoop a ball of the filling into each cup.

Then fill the cups the rest of the way (about 2/3 full) with cake batter, making sure that the filling is completely covered. Bake for 15-20 minutes. Let cool for 15 minutes in the pan, then move to a wire cooling rack to cool completely.

Frosting

You’ll need…

Chocolate Buttercream Frosting Ingredients

 In a medium bowl, cream the butter until it is nice and smooth. In a large bowl, mix together your cocoa and powdered sugar. Add to the butter slowly (about ½ to 1 cup at a time) and mix until well blended; continue until all of the cocoa mixture is added.

 

Add vanilla and salt and mix well. Add whipping cream 1 tablespoon at a time, until you reach the consistency you like. *For stiffer frosting, use less whipping cream; for creamier frosting, use more whipping cream. If you need to add more sugar, or more whipping cream to get the consistency you like, don’t be scared—go for it!

And now for the fun part… DECORATING!!!

You’ll need…

Decoration Station!

 You’ll need to…

Frost each cupcake! I use a piping bag with a decorative tip, but you can frost it however you would like! Roll the edges in the crushed peanuts, and then drizzle each with caramel (you might want to put some wax paper down under your cupcakes so you don’t cover your countertop with caramel… like I did! oopsies :)). Finally, add a half piece of snickers to the top, and you have a perfect Snicker’s Cupcake!

 Heaven. Heaven in a cupcake right thurr.

Ok guys, so I know that was an EXTREMELY long post, but there is just so much to this perfect little cupcake, and I didn’t want to leave ANYTHING out!!! I am really proud of this recipe, so I sure hope you like it as much as I do! Obviously you don’t have to decorate it as crazily as I did, but these cupcakes are HEAVEN in sugar form! My whole family was ooh-ing and ahh-ing all night… and eating too! I promise you will not be disappointed with these babies! And while the post was pretty long, they are really not that hard to make! So give ’em a try, it is worth your while!

As always, feel free to leave me any questions/comments/suggestions! I love hearing from you!

Love,

Katie

 

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Here’s the full recipe…

Ingredients

Peanut Butter Chocolate Cake:

¼ cup butter, softened

½ creamy peanut butter

1 cup sugar

2 whole eggs

2 tsp vanilla

1 ¼ cups flour

1 ¼ tsp baking powder

2/3 cup whipping cream

2 oz semisweet baking chocolate

Caramel Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup + 2 tbs caramel

1/3 cup sugar

Chocolate Buttercream Frosting:

1 cup butter

3 ½ cups powdered sugar

½ cup cocoa powder

½ tsp salt

2 tsp vanilla

4 tbsp whipping cream

Topping:

6 bite size snickers, cut in half

1 cup salted peanuts, chopped

 ½ cup caramel

You’ll need to…

Filling:

1. Cream together cream cheese and sugar until smooth.
2. Add the caramel, and blend until evenly mixed. Put in the fridge to firm up.

Cake:

1. Pre-heat the oven to 350° F. Line a 12-cup cupcake pan and spray lightly with cooking spray.
2. In the top section of a double boiler, heat your whipping cream and chocolate until the chocolate is melted and the mixture is smooth. Remove from heat and set aside.
3. In a large bowl, cream butter and peanut butter together until smooth and creamy.
4. Add the eggs and sugar to the peanut butter mixture, and beat until fluffy.
5. Add vanilla and mix until well blended, about a minute.
6. Combine the flour and baking powder in a small bowl. Add half to the peanut butter mixture and mix until combined. Then add the chocolate whipping cream mixture, mix well, and then add the remaining flour mixture.
7. Fill each cup in the pan 1/3 full with the cake batter. With a small spoon (a melon baller would work very well), scoop a ball of the filling into each cup. Then fill the cups the rest of the way (about 2/3 full) with cake batter, making sure that the filling is completely covered.
8. Bake for 15-20 minutes. Let cool for 15 minutes in the pan, then move to a wire cooling rack to cool completely.

Frosting:

1. In a medium bowl, cream the butter until it is nice and smooth.
2. In a large bowl, mix together your cocoa and powdered sugar. Add to the butter slowly (about ½ to 1 cup at a time) and mix until well blended; continue until all of the cocoa mixture is added.
3. Add vanilla and salt and mix well.
4. Add whipping cream 1 tablespoon at a time, until you reach the consistency you like. *For stiffer frosting, use less whipping cream; for creamier frosting, use more whipping cream. If you need to add more sugar, or more whipping cream to get the consistency you like, don’t be scared—go for it!

Decoration:

1. Frost each cupcake! I use a piping bag with a decorative tip, but you can frost it however you would like!
2. Roll the edges in the crushed peanuts.
3. Drizzle each with caramel.
4. Finally, add a half piece of snickers to the top, and you have a perfect Snicker’s Cupcake!