The Ultimate SNICKERS CUPCAKES
Indulgence takes a new form with our Ultimate SNICKERS CUPCAKES, began with Chocolate Cupcakes crowned with a luscious Cream Cheese and Peanut Butter Frosting and end with the caramel sauce inside. Prepare to embark on a journey of taste and texture that will delight your senses and leave you craving for more.
The texture of our frosting is akin to a dream – smooth, soft, and utterly luxurious. As you take that first forkful, you’ll be greeted with a frosting that glides across your palate, leaving behind whispers of creaminess. Its consistency is an artful balance, one that doesn’t overwhelm the cake but rather embraces it in a loving embrace of flavor.
They say we eat with our eyes first, and these Snickers cupcakes are a feast for the senses. The sight of a beautifully piped swirl of Cream Cheese and Peanut Butter Frosting atop a rich chocolate cupcake covered with chocolate ganach and caramel sauce is a sight to behold. It’s a visual promise of the delightful experience that awaits a promise that’s more than fulfilled with each indulgent bite.
This frosting is a perfect complement to chocolate cupcakes, and the combination of cream cheese, peanut butter, and vanilla adds a delightful richness and flavor to your treats.
Can i use another frosting for The Ultimate SNICKERS CUPCAKES?
I choose to make my frosting with cream cheese but you can be as creative as you like with the design.This frosting is a perfect complement to chocolate cupcakes, and the combination of cream cheese, peanut butter, and heavy cream adds a delightful, richness and flavor to your treats.
Note:
- Make sure your ingredients are at room temperature.
- Be careful not to overmix when folding the dry ingredients into the egg mixture. Overmixing can cause the cupcake to be dense rather than airy.
- Allow the cupcakes to cool completely before attempting to frost or fill them. Warm cupcakes can cause fillings and frostings to melt and become runny.
- If the frosting is too soft, you can refrigerate it for a short while to firm it up before frosting the cupcakes. If the frosting becomes too stiff after refrigeration, let it soften at room temperature for a bit before using, and you can also gently mix it to restore its creamy texture.
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SNICKERS CUPCAKES
Ingredients
Chocolate Cupcakes:
- 2 eggs
- ¾ cup sugar
- Pinch of salt
- 1 Teaspoon of vanilla extract
- ¾ cup milk
- ½ cup vegetable oil
- 1 and ¾ Cups all purpose flour
- ¼ cup Cocoa powder
- 1 Teaspoon baking powder
For Frosting:
- 250g cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ cup sugar or to taste
- ¼ cup peanut butter
- 3 Tablespoon heavy cream
Instructions
- Preheat your oven to 365°F (180°C) and line a cupcake pan with paper liners.
- In a medium-sized bowl, whisk together eggs, sugar and vanilla extract until sugar dissolves. Pour in the milk and vegetable oil, gently mix until the batter is smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt until well combined.
- Add the dry ingredients (i prefer adding the dry ingredients to two phases, for more easier mixing) to the wet mixture, and gently fold them together using a hand whisk. Be careful not to overmix; stop as soon as the ingredients are combined.
- Using a spoon or a ladle, fill each cupcake liner about two-thirds full with the batter.
- Place the cupcake pan in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. Baking times may vary, so keep an eye on them.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely.
- Cream Cheese Frosting:. In a medium-sized bowl, combine the softened cream cheese and vanilla extract. Use an electric mixer on medium speed, gradually add the sugar to the cream cheese, starting with a smaller amount. Mix on low speed first to avoid creating a sugar cloud. Taste the frosting as you go and add more sugar if needed to reach your desired level of sweetness. Add the peanut butter to the frosting mixture. Mix on low speed. Then, add the heavy cream one spoon at a time. increase the speed to medium and beat until the peanut butter is fully integrated and the frosting is creamy and uniform.
- Plunge the apple corer into the center of cupcake, lift out the core. Fill the cupcake with caramel sauce and peanut. Place back the top of the core. Use a piping bag with a decorating tip or simply spread the frosting onto the cupcakes using a spatula.
- Top the frosting with caramel sauce and chocolate guanach.
- Refrigerate the cupcakes for at least 2 hours before serving.
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