Snickers Cupcakes
Snickers Cupcakes start with a chocolate cupcake filled with caramel and peanuts. Then everything is topped with peanut butter frosting for a luscious treat.
Servings: 24
Calories: 330kcal
Ingredients
For the Cupcakes and Fillings:
- 1 Box Chocolate Cake Mix
- *Ingredients to prepare the cupcakes based on the package instructions.
- 10 Caramel Candies
- 1 Tbsp Heavy Whipping Cream
- 1/2 cup Salted Peanuts chopped
For the Peanut Butter Frosting:
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- 2-3 tablespoons milk
- 3 cups powdered sugar
For the Garnish:
- 1/2 cup Caramel Sauce
- 1/2 cup Chocolate Sauce
- Chopped Peanuts
- Chopped Mini Snicker Bars
Instructions
For the Cupcakes:
- Prepare the chocolate cupcakes based on the package instructions. Let the cupcakes cool completely on a wire rack at room temperature.
- Combine the caramel candies and heavy whipping cream in a microwave safe dish. Microwave in 30 second intervals, stirring after each interval, until melted.
- Stir in the chopped peanuts.
- Use a sharp knife to cut a small cone shaped hole out of the top of each of the cupcakes. Then spoon the caramel peanut mixture into each of the cupcake holes to the top.
For the Frosting:
- In a medium bowl, cream together butter and peanut butter until smooth and fluffy
- Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency
- Pipe the frosting onto each of the cupcakes with Tip 1M (star decorating tip).
- Drizzle the caramel sauce and chocolate sauce on top. Top with the chopped peanuts and snicker bars.
- Serve immediately and enjoy!
Notes
Refrigerate the leftover cupcakes in an airtight container for up to 3-4 days.
Nutrition
Calories: 330kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 263mg | Potassium: 185mg | Fiber: 1g | Sugar: 32g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg