Snickers Cupcakes...sinfully delicious :) |
I was sort of stressing about what to make because it is rare that I have such a captive audience. I knew it had to be easy to eat, from scratch, and appeal to a wide range of people. I searched high and low for the best dessert I could find when I stumbled upon Homemade by Holman. Within this blog, I discovered the incredibly delicious Snickers Cupcakes.
As much as I like to try out new recipes, I get nervous when I'm making new something for an event. What if it doesn't taste good? What if people don't like it? Maybe this fear is why I don't feel like I can sell something I make...but that's a different story. Anyway, I think that I felt comfortable making these cupcakes for the potluck because I trusted the cake recipe. Even if the frosting had been terrible (which it definitely was NOT), my friends would eat a delicious chocolate cake and Snickers pieces.
Have you ever had caramel buttercream frosting? Well, you have certainly been missing out if you haven't. This recipe pairs one of my favorite chocolate cakes with a frosting that is to die for and then sprinkles one of the all-time best candy bars are on top. I think this is what heaven tastes like.
Snickers Cupcakes
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water
Caramel sauce
Preheat oven to 350 degrees and line pans with cupcake liners. Combine all dry ingredients in the bowl of your mixer.
Add eggs, milk, oil and vanilla and beat on low until just incorporated. Increase speed to medium and beat two minutes. Stir in boiling water, the batter will be thin.
Preheat oven to 350 degrees and line pans with cupcake liners. Combine all dry ingredients in the bowl of your mixer.
It is already looking chocolaty! |
Transfer batter to prepared pans, filling each liner about 2/3 of the way full, approximately 1/4 cup of batter.
Bake approximately 22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and transfer to a wire rack to cool completely.
When cool, fill a frosting bag with a 1M tip with caramel sauce. Insert the tip into the cupcake, about halfway into the cupcake and fill with caramel sauce.
Ready for the oven!! |
No idea why the cupcakes turned out so funky! This has never happened before! |
I'm a little disappointed in myself that I used store bought caramel sauce, but it was delicious! |
Insert the frosting tip straight into the cupcake... |
...and stop it when the caramel peeks out! |
1 cup unsalted butter, at room temperature
1/4 cup caramel sauce
1/4 cup heavy cream
1 teaspoon vanilla extract
3 1/2 cups (1 lb.) powdered sugar
8 mini Snickers bars or 3 full size Snickers bars, chopped, for garnish
Beat butter on medium speed until smooth and creamy, about two minutes. Add caramel sauce, heavy cream and vanilla and mix to incorporate.
Add powdered sugar, one cup at a time, beating on low speed until incorporated to reach the right consistency. Increase speed to medium-high and whip about one minute until light and fluffy.
Fill a frosting bag and pipe onto cupcakes or frost as desired.
Coarsely chop candy bars and sprinkle over the top of cupcakes.
1/4 cup caramel sauce
1/4 cup heavy cream
1 teaspoon vanilla extract
3 1/2 cups (1 lb.) powdered sugar
8 mini Snickers bars or 3 full size Snickers bars, chopped, for garnish
Beat butter on medium speed until smooth and creamy, about two minutes. Add caramel sauce, heavy cream and vanilla and mix to incorporate.
The start of the most delicious frosting ever! |
Light, fluffy, and so addicting. :) |
A perfect swirl! |
Snickers Cupcakes for the win!!! |
<3 Buttercup
No comments:
Post a Comment