SNICKERS CUPCAKES

In these Snickers Cupcakes, plain chocolate cupcakes are transformed into decadent, candy-bar inspired creations, featuring a peanut caramel filling, fluffy peanut butter frosting, and LOTS of chocolate and candy bars.

I have never understood the gourmet cupcake craze. Don’t get me wrong—I understand the appeal of cupcakes themselves. Bite-sized cakes, with a 50/50 frosting ratio, adorably petite, so cute they’re practically batting Disney princess eyes at you, and socially acceptable to eat as an afternoon snack? That I get.

What I don’t get is paying upwards of $3.50 for said cupcake, and waiting in crazy long lines for them, and fetishizing the shops that sell them. It’s just some cake in a cute paper wrapper. Maybe with a scattering of sprinkles or a fondant doodad on top. Let’s all calm down now.

INGREDIENTS
FOR THE CUPCAKES:

• 7.8 oz all-purpose flour (1 3/4 cups)
• 3 oz cocoa powder (1 cup)
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup full-fat buttermilk at room temperature
• 1/2 cup full-fat sour cream at room temperature
• 2 tbsp water can substitute brewed coffee for richer flavor
• 6 oz butter at room temperature
• 4.75 oz granulated sugar (2/3 cup)
• 5 oz brown sugar (2/3 cup)
• 2 large eggs at room temperature
• 1 tbsp vanilla extract

FOR THE CARAMEL-PEANUT FILLING:

• 14 oz soft caramels
• 1/3 cup heavy cream
• 1 tbsp butter
• 1/2 cup salted peanuts coarsely chopped

FOR THE PEANUT-MARSHMALLOW FROSTING:

• 8 oz butter at room temperature
• 12 oz creamy peanut butter (1 1/4 cups)
• 1 tsp vanilla extract
• 1/4 cup cream
• 1 lb powdered sugar (4 cups)
• 7 oz marshmallow cream (1 jar)

TO FINISH:

• 1/2 cup chocolate fudge sauce
• 1/4 cup salted peanuts chopped
• 7 fun-size Snickers bars cut in half or coarsely chopped

INSTRUCTIONS
TO MAKE THE CUPCAKES:

1. Preheat the oven to 350 F. Line 20 cupcake cavities with paper liners.
2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl or large mixing cup, whisk together the buttermilk, sour cream, and water (or coffee).
3. In the bowl of a large stand mixer fitted with a paddle attachment, beat together the butter and sugars until they’re light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
4. With the mixer running on low speed, add a quarter of the dry ingredients. When it’s mostly mixed in, add a third of the liquid ingredients. Continue to alternate adding drys and liquids, ending with the dry ingredients. When the drys are almost all mixed in and only a few streaks of flour remain, stop the mixer and finish mixing by hand with a spatula. Scrape down the bottom and sides of the bowl.
5. .........................................

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