Ultimate Snickers Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggland's best eggs, at room temperature2, large

• Baking & Spices

  • 1 2 cup (42g unsweetened natural cocoa powder1, unsweetened natural
  • 3/4 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed light
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1 2 cup (120ml buttermilk3

Found on sallysbakingaddiction.com

Description

Ingredients

• 1/2 cup (42g) unsweetened natural cocoa powder1
• 3/4 cup (95g) all-purpose flour (measured correctly)
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large Egglands Best eggs, at room temperature2
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
• 2 teaspoons vanilla extract
• 1/2 cup (120ml) buttermilk3

Directions

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside. Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter wont be very thick. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 10 minutes, same oven temperature. Allow to cool completely before frosting. Make the frosting: Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium-high speed until the two are combined. Add the confectioners sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute. Frost cooled cupcakes. I used a Wilton #12 round tip. Top with caramel sauce and chopped Snickers. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.