Snickers Cupcakes with a rich chocolate cake base, caramel centre, light peanut butter frosting, and topped with caramel drizzle and chopped Snickers. These cupcakes are what dreams are made of!
So here we go the amazingly sweet, sugar rush that is a snickers cupcake. They are a little more work than your everyday cupcake as you have the extra element of the homemade caramel, but boy are they worth it!
200g plain flour
40g cocoa powder
2800g caster sugar
3 teaspoons baking powder
80g butter at room temperature
240ml whole milk
1/2 teaspoon vanilla extract
Heat oven to 180°C. Line a cupcake pan with cases of your choice.
Mix together the flour, cocoa powder, sugar and baking powder.
Add the butter and mix ( until a sand like consistency)
Add the milk, egg and vanilla extract until it is all well mixed together. Do this slowly!
Pour the mixture in to cases
Bake for 20-25 minutes, until they are well risen and springy to the touch.
Allow to cool on a wire rack.
Salted caramel Filling:
200g granulated sugar
90g salted butter, cut up into pieces
120ml heavy cream
1 teaspoon salt
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. At first it will look like nothing is happens but wait!
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn the sugar or yourself.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in the heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Again go careful as this mixture could start to spit a little as the cream goes in.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Pop the Homemade salted caramel in a jar and seal tightly. The caramel can be stored for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. Its delicious over ice cream!
Peanut butter Frosting:
50g cream cheese
75g smooth peanut butter
300g icing sugar, sifted
Cream together in a mixer until light and fluffy. Pipe or swirl on to the cooled cupcakes
To construct the cupcake:
Cut a whole in the centre of the cupcake and fill with the salted caramel filling, pipe or swirl on some peanut butter frosting. then drizzle some more caramel over the top and sprinkle on some chopped snickers. There you have it my version of a snickers bar in cupcake form.