I love a good Snickers now and then. So then I though…why not a Snickers cupcake?!
So I made some. And they’re my new favorite:) A moist, fluffy cake filled with caramel then topped off with a light, whipped peanut butter buttercream.
Cupcakes:
1 box devil’s food cake mix
3 eggs
1/2 cup oil
1 cup buttermilk
1/2 cup sour cream
2 t vanilla
Peanut Butter Frosting:
1/2 cup butter
1/2 cup creamy peanut butter
1 1/2 t vanilla
3-4 cups powdered sugar
1-2 T whipping cream
1 can Dulce de Leche
2-3 regular sized Snickers bars for garnish
For the Cupcakes:
Preheat oven to 350 degrees and line pans with cupcake liners. In a large bowl, combine all cake ingredients except the cake mix and mix until smooth. Stir in cake mix. Fill cupcake liners 3/4 full and bake about 17 minutes or until cupcake springs back when tapped. It’s RARE that I bake mine longer than this. Make sure you know your oven and DON’T over bake!!
Once cooled, open the can of Dulce de Leche. Microwave in a bowl until warm and loose. Pour into a piping bag, fitted with the fill tip. Fill the cupcakes with the Dulce de Leche.
For the Frosting:
With the whisk attachment, beat the butter until basically white – about 4 minutes, scraping down the sides often. Add the peanut butter and beat another 2 minutes. Add vanilla and slowly add the powdered sugar until frosting becomes thick. Add whipping cream until desired consistency is reached. You want to make sure you add enough whipping cream to get the frosting nice and fluffy and not dense. Pipe onto cooled cupcakes.
Use the rest of the Dulce de Leche and drizzle over the frosting. Top with a small piece of Snickers. Enjoy!!!
*From Your Cup of Cake