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| Snickers Candy Bar |
Snickers candy bars have been mine and my Mother's favorite candy bar since I can't even remember. It's that perfect combination of chocolate, caramel, nougat and peanuts. So I thought...What could be better than a Snickers Cupcake? I have had the idea for a Snickers Cupcake in my mind for months. Then last week Snickers Cupcakes appeared on one of my favorite blogs. Someone had beat me to it and the photos made me want one of those cupcakes immediately. I could hardly wait to try out this recipe.
The recipe comes from Jamie over at My Baking Addiction. She makes gorgeous cupcakes and lots of other delicious foods. Not to mention her photos are good enough to eat. They make you want to try every recipe she posts.
Snickers Cupcakes
By Jamie from My Baking Addiction
Makes 24-30 cupcakes
For the cake:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
½ cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures
Directions:
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Using an ice cream scoop fill cupcake liners half full.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.
For the frosting:
2 sticks unsalted butter; room temperature
½ cup shortening
2 teaspoons pure vanilla extract
1 ½ pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt
Directions:
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped Snickers bars and a drizzle of caramel syrup.
By Jamie from My Baking Addiction
Makes 24-30 cupcakes
For the cake:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
½ cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures
Directions:
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Using an ice cream scoop fill cupcake liners half full.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.
2 sticks unsalted butter; room temperature
½ cup shortening
2 teaspoons pure vanilla extract
1 ½ pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt
Directions:
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped Snickers bars and a drizzle of caramel syrup.
If you prefer not starting with a cake mix just use your favorite Devils Food Cupcake recipe for the cupcake batter.
These are very rich cupcakes. Be prepared with a tall glass of ice cold milk. You may also want to eat them on a dessert plate with a fork and savor every bite. Enjoy!
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