Description
These Snickers Cupcakes are a delightful blend of creamy, nutty, and chocolaty goodness that are perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup chopped peanuts
- 3/4 cup peanut caramel sauce
- 1 cup peanut butter
- 3 cups powdered sugar
- 1/4 cup milk (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- Combine flour, cocoa powder, baking powder, baking soda, and salt in another bowl. Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
- Fold in the chopped peanuts.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
- Beat together the peanut butter, powdered sugar, milk, and vanilla extract for the peanut butter buttercream until smooth and creamy.
- Fill the center of each cupcake with peanut caramel sauce using a piping bag.
- Frost the tops of the cupcakes generously with the peanut butter buttercream. Enjoy!
Notes
You can customize the toppings or fillings to make the cupcakes even more unique! Store in an airtight container for best freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg