SNICKERS CUPCAKES

 Ingredients

• Caramel sauce (store-bought or homemade)
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, cubed
• 6 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coarse salt
• 1 cup all-purpose flour
• 1/2 cup cocoa powder, sifted
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/3 cup hot coffee or boiling water
• 3/4 cup unsalted butter, softened
• 1/2 cup smooth peanut butter
• 2-2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2-3 tablespoons cream or milk
• 1/2 cup caramel sauce, for decorating
• 6 fun-size Snickers bars, chopped in half, for decorating

Instructions

To make the caramel sauce (if not using store-bought)

1. Add the sugar to a medium saucepan over medium heat.
2. Begin stirring gently. The sugar will first form clumps and then melt into an amber liquid.
3. Once the sugar is an amber liquid without any clumps, add in the butter. Stir together as the butter melts and bubbles. Turn down the burner to a low temperature.
4. Then carefully whisk in the cream until the caramel is an even consistency.
5. Remove from the heat and whisk in the vanilla and salt.
6. Cool fully before using.

To make the cupcakes

1. Preheat the oven to 350°F (180°C). Line a 12-cavity muffin tin with muffin papers.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the oil, egg, milk, and vanilla extract.
4. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Whisk the mixture together until just combined.
5. Stir in the hot coffee or boiling water until the batter is an even consistency.
6. Spoon the batter into the prepared muffin tin, filling each muffin paper about 1/2 to 2/3 full.
7. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

To make the peanut butter frosting

1. In a large bowl, beat the butter until smooth and creamy.
2. Beat in the peanut butter until combined.
3. Add in 1 cup of powdered sugar and the vanilla and salt. Start with the mixer on a low speed and gradually mix in the ingredients.
4. Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream or milk until the desired consistency is reached.

To assemble

1. Transfer the frosting to a piping bag fitted with a star tip.
2. Frost the cooled cupcakes.
3. Drizzle with caramel sauce.
4. Top with a half of a Snickers bar.
5. Enjoy!

Notes

• The caramel sauce can be made ahead of time and stored in an airtight container at room temperature for up to 2 weeks.
• The cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• The frosting can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.