Ultimate Snickers Cupcakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 177°C (350°F). Line a 12-cup muffin pan with liners, plus a second pan with 3 more liners, or bake in batches to make about 15 cupcakes.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In a large bowl, whisk the oil, sugar, egg, vanilla and buttermilk until combined.
4. Add the dry ingredients to the wet, then add the hot water or coffee and whisk until completely smooth. The batter will be thin.
5. Fill the liners two-thirds full.
6. Bake for 20–22 minutes, until a toothpick inserted in the centre comes out clean.
7. Cool in the pan for 10 minutes, then move to a wire rack until completely cool. If the tops are very sticky, chill for 20–30 minutes before assembling.
8. Beat the softened butter on medium speed for 1 minute until smooth. Add the peanut butter and beat on medium-high until combined.
9. Add the icing sugar, cream, vanilla and salt. Beat on low for about 20 seconds, then on high for 1 minute.
10. Cut a 1-inch-deep cone-shaped hole in the centre of each cooled cupcake, and reserve the removed piece. Fill each hole with 1–2 teaspoons of cooled, thickened salted caramel.
11. Trim the pointed end off the reserved piece, then press the round piece back over the filling.
12. Pipe or spread the peanut butter frosting over the cupcakes. Top with a drizzle of caramel and the chopped Snickers.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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