cupcakes

Here is a complete step-by-step recipe for Snickers Cupcakes — rich, indulgent, and packed with caramel, chocolate, and peanuts, inspired by the classic Snickers bar.

Snickers Cupcakes

Ingredients (makes 12 cupcakes)

For the cupcakes:

• 140 grams all-purpose flour

• 30 grams unsweetened cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 120 grams granulated sugar

• 80 grams brown sugar

• 2 large eggs

• 120 millilitres vegetable oil

• 1 teaspoon vanilla extract

• 120 millilitres buttermilk (or milk with 1 tablespoon vinegar or lemon juice)

• 100 grams chopped Snickers bars (about 2-3 bars), roughly chopped

For the caramel filling:

• 200 grams soft caramel candies (such as Kraft caramels)

• 2 tablespoons heavy cream

For the frosting:

• 200 grams cream cheese, softened

• 100 grams unsalted butter, softened

• 300 grams powdered sugar, sifted

• 2 tablespoons cocoa powder

• 1 teaspoon vanilla extract

• 50 grams chopped peanuts (for folding into the frosting and garnish)

For decoration:

• Chopped Snickers pieces

• Extra caramel sauce (optional)

Instructions

Step 1: Preheat oven and prepare pan

1. Preheat your oven to 175°C (350°F).

2. Line a 12-cup muffin tin with cupcake liners.

Step 2: Make the cupcake batter

1. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, beat the granulated and brown sugars with eggs until pale and fluffy.

3. Add the vegetable oil and vanilla extract, and mix well.

4. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined — do not overmix.

5. Fold in the chopped Snickers pieces gently.

Step 3: Bake the cupcakes

1. Divide the batter evenly among the 12 cupcake liners.

2. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

3. Let the cupcakes cool completely on a wire rack.

Step 4: Prepare the caramel filling

1. In a microwave-safe bowl, combine caramel candies and heavy cream.

2. Microwave in 20-second intervals, stirring well after each, until smooth and pourable.

3. Allow to cool slightly but remain pourable.

Step 5: Fill the cupcakes

1. Once cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake about 2 cm deep.

2. Fill the cavity with the caramel sauce. Set aside.

Step 6: Make the frosting

1. Beat the softened cream cheese and butter together until smooth and creamy.

2. Add powdered sugar and cocoa powder gradually, mixing well after each addition.

3. Stir in vanilla extract.

4. Fold in chopped peanuts gently.

Step 7: Frost the cupcakes

1. Using a piping bag or a spatula, frost the cupcakes generously with the chocolate cream cheese frosting.

2. Garnish with chopped Snickers pieces and extra peanuts. Drizzle additional caramel sauce if desired.

Step 8: Serve

• Serve the cupcakes at room temperature and enjoy the rich layers of chocolate, caramel, and crunch.