Description
Decadent and indulgent Chocolate Snickers Cupcakes featuring a rich chocolate base topped with creamy peanut butter frosting, decorated with Snickers pieces, a drizzle of salted caramel, and melted dark chocolate. Perfect for chocolate lovers looking for a sweet treat with a crunchy and gooey twist.
Ingredients
Cupcakes:
- 80 ml (1/3 cup) vegetable oil
- 200 g (1 cup) golden caster sugar (or superfine sugar)
- 2 large eggs
- 1 tsp vanilla extract
- 120 ml (1/2 cup) buttermilk
- 40 g (1/3 cup) cocoa powder
- 95 g (3/4 cup + 1 tsp) plain (all-purpose) flour
- 1½ tsp bicarbonate of soda
- Pinch of salt
Frosting:
- 75 g (1/3 cup) unsalted butter, softened
- 240 g (1 cup minus 2 tbsp) smooth peanut butter
- 115 g (1 cup) confectioners’ sugar
- 90 ml (1/3 cup + 2 tsp) double (heavy) cream
- 1 tsp vanilla extract
- ¼ tsp salt
Decorations:
- 45 mini Snickers pieces (sliced in half, or 2-3 whole Snickers bars chopped)
- 3 tbsp store-bought salted caramel sauce (slightly warmed)
- 50 g (1.75 oz) dark chocolate, melted
Instructions
- Preheat Oven and Prepare Tins: Preheat the oven to 175C/350F (fan). Line two 12-hole shallow muffin tins with cake liners. If baking all 30 cupcakes, bake the final 6 in a separate batch or use a third tin.
- Mix Wet Ingredients: Whisk the vegetable oil and golden caster sugar together in a large bowl until creamy, approximately 2 minutes using an electric whisk. Add the eggs, vanilla extract, and buttermilk, stirring to combine thoroughly.
- Add Dry Ingredients: Sift in the cocoa powder, plain flour, bicarbonate of soda, and salt. Fold the dry ingredients into the wet mixture gently using a spatula until combined. The batter will be runny.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners filling each about two-thirds full.
- Bake Cupcakes: Place the tins in the oven and bake for 13 minutes, or until a skewer inserted into the center comes out clean. Let cupcakes cool in the tray for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a bowl, whisk the softened butter and smooth peanut butter together with an electric hand whisk until creamy and light.
- Add Frosting Ingredients: Add the confectioners’ sugar, double cream, vanilla extract, and salt to the butter and peanut butter mixture. Whisk again for 2-3 minutes until the frosting thickens to a pipeable consistency. If too runny, add more confectioners’ sugar.
- Pipe Frosting: Spoon the frosting into a piping bag fitted with a wide round nozzle. Pipe the frosting onto the cooled cupcakes starting from the outside and spiraling inwards.
- Decorate Cupcakes: Place three pieces of Snickers on top of each cupcake. Drizzle with warmed salted caramel sauce and melted dark chocolate. For neat drizzles, use a piping bag with a small round nozzle.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- You can substitute mini Snickers with chopped Snickers bars if unavailable.
- Use room temperature butter for smooth frosting consistency.
- If frosting is too runny, incrementally add confectioners’ sugar to thicken it.
- To warm caramel sauce, heat gently on stovetop or microwave for a few seconds until pourable.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
