These Snickers cupcakes taste JUST like the candy bar… A chocolate cupcake filled with peanut nougat, topped with a caramel buttercream frosting, covered in a chocolate ganache, chopped peanuts and a drizzle of caramel sauce.
Oh my God, these cupcakes.
Last week, my husband walked into the kitchen and asked what I thought about making some cupcakes fashioned after candy bars. It sounded like a fabulous idea to me, and at almost the same exact time, we both said, “Snickers!” What better candy bar to recreate in cupcake form than the one and only chocolate, nougat, caramel, peanut classic? I couldn’t think of one.
So, off to create Snickers cupcakes I went!
INGREDIENTS:
FOR THE CUPCAKES:
FOR THE NOUGAT:
FOR THE SALTED CARAMEL FROSTING:
FOR THE MILK CHOCOLATE GANACHE:
FOR THE GARNISH:
DIRECTIONS:
for full recipes please see : www.browneyedbaker.com
Oh my God, these cupcakes.
Last week, my husband walked into the kitchen and asked what I thought about making some cupcakes fashioned after candy bars. It sounded like a fabulous idea to me, and at almost the same exact time, we both said, “Snickers!” What better candy bar to recreate in cupcake form than the one and only chocolate, nougat, caramel, peanut classic? I couldn’t think of one.
So, off to create Snickers cupcakes I went!
INGREDIENTS:
FOR THE CUPCAKES:
- 3ouncessemisweet chocolate(finely chopped)
- ⅓cupDutch-processed cocoa
- ¾cuphot coffee
- ¾cupbread flour
- ¾cupgranulated sugar
- ½teaspoontable salt
- ½teaspoonbaking soda
- 6tablespoonsvegetable oil
- 2eggs
- 2teaspoonswhite vinegar
- 1teaspoonvanilla extract
FOR THE NOUGAT:
- 2tablespoonsunsalted butter
- ½cupgranulated sugar
- 2tablespoonsevaporated milk
- ¾cupmarshmallow fluff
- 2tablespoonscreamy peanut butter
- ½teaspoonvanilla extract
- ¾cupsalted peanuts, roughly chopped
FOR THE SALTED CARAMEL FROSTING:
- ½cupunsalted butter, at room temperature
- 4ouncescream cheese(at room temperature)
- ¼cupsalted caramel sauce
- 2cupspowdered sugar
FOR THE MILK CHOCOLATE GANACHE:
- 8ouncesmilk chocolate(finely chopped)
- ½cupheavy cream
FOR THE GARNISH:
- Additional salted caramel sauce
- Chopped peanuts
DIRECTIONS:
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with paper liners.
- Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Place in the refrigerator to cool completely, about 20 minutes.
- Meanwhile, whisk the flour, sugar, salt, and baking soda together in medium bowl; set aside.
- Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
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for full recipes please see : www.browneyedbaker.com
