One of my friends is an absolute Snickers addict. I used to work with her and she always had Snickers bars on hand whenever I needed a chocolate fix. I’d just mention I had a chocolate craving and out of her desk, or her handbag, she’d produce a Snickers bar that she’d happily give to me. What can I say, I pick the best people to be friends with! I created this Snickers Cupcakes recipe for her when she came round recently and she was pretty excited when she saw them, and very happy when she tucked into one! The sponge and buttercream are both flavoured with chocolate and peanut butter, they are filled with peanuts and caramel, and then topped with more caramel, more peanuts and some mini Snickers bites which I spotted in the supermarket recently and am totally addicted to!
I made a chocolate sponge by creaming together butter and sugar, whisking in eggs, then whisking in self rasing flour, baking powder and cocoa powder.
I divided the mixture between 12 cupcake cases and baked them for 25 minutes.
Once the cupcakes were fully cool I used a cupcake corer to make a hole in the middle of each one.
I filled the holes with a few chopped salted peanuts and then some caramel sauce on top.
Then I made a chocolate and peanut butter buttercream and piped it onto the cupcakes.
I added a drizzle of caramel sauce, a mini Snickers bite cut in half and more salted chopped peanuts.
Oh wow, the Snickers Cupcakes were amazing! Everything the chocolate bar has to offer all in cupcake form. Sweet chocolate, gooey caramel, plus plenty of crunchy and salty peanuts!
I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by The Frugal Hausfrau.
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For the sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 3 Eggs large
- 145 g Self raising flour
- 30 g Cocoa powder
- 1/4 tsp Baking powder
- 1 tbsp Milk
For the buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 40 g Cocoa powder
- 40 g Peanut butter
- 1 tbsp Milk
For the topping & filling
- 12 Snickers Bites
- Caramel sauce I used Bonn Maman
- 1 bag Salted peanuts chopped
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the cupcakes, cream together the butter and caster sugar until smooth
Add the eggs and milk, and mix well
Add the self raising flour, cocoa powder and baking powder and whisk in
Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown and a skewer inserted comes out clean. Put them on a rack to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with a couple of chopped peanuts per cupcakes and some caramel sauce. You can do this using a spoon or put the caramel sauce into a small piping bag, snip the end off and pipe it in
To make the buttercream, mix together the butter, peanut butter, cocoa powder and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth
Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
Pipe the salted caramel sauce over the buttercream, or drizzle it on with a spoon
Top with a mini Snickers bites that's been cut in half, or a Snickers bar that's been chopped up. And more chopped peanuts
Store in an airtight container in a cool place, eat leftovers within 3 days
NB. This post is not in any way sponsored by Snickers – I just love their product!
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