- Serves 14
- 25 minutes
- Difficulty Medium
- 27 Ingredients
A decadent creation I whipped up for my sweet family.
Ingredients (serves 14)
- For the Cupcakes:
- 1 3/4 cups plain flour
- 1 cup good-quality cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup full-fat buttermilk, at room temperature
- 1/2 cup full-fat sour cream, at room temperature
- 2 tbsp brewed coffee or water (if preferred)
- 6oz butter, at room temperature
- 2/3 cup castor sugar
- 2/3 cup lightly packed brown sugar
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- For the Caramel-Peanut Filling:
- 14oz store-bought soft caramels
- 1/3 cup thicken cream
- 1 tbsp butter
- 1/2 cup salted peanuts, coarsely chopped
- For the Peanut-Marshmallow Frosting:
- 8oz butter, at room temperature
- 1 1/4 cups smooth peanut butter
- 1 tsp vanilla extract
- 1/4 cup cream
- 4 cups icing sugar
- 7 oz jar marshmallow cream/fluff
- To Finish:
- 7 fun sized mars snicker bars, chopped
- To Make the Cupcakes: Preheat the oven to 180 C . Line 14 cupcake cavities with paper liners.
- In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl or large mixing cup, whisk together the buttermilk, sour cream, and coffee (or water).
- In the bowl of a large stand mixer fitted with a paddle attachment, beat together the butter and sugars until they’re light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
- With the mixer running on low speed, add a quarter of the dry ingredients. When it’s mostly mixed in, add a third of the liquid ingredients. Continue to alternate adding drys and liquids, ending with the dry ingredients. When the drys are almost all mixed in and only a few streaks of flour remain, stop the mixer and finish mixing by hand with a spatula. Scrape down the bottom and sides of the bowl.
- Scoop the batter into the lined cupcake pans. Bake in the preheated oven for 22-25 minutes, until the tops of the cupcakes spring back when lightly pressed. Cool completely.
- To Make the Filling:
- Don’t make the filling until you’re ready to fill the cupcakes. Combine the caramels, cream, and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring well after every 30 seconds. They may resist melting and coming together at first, but continue to stir and heat until you have a smooth, fluid mixture. Add the chopped peanuts and stir them in.
- To Make the Frosting:
- Combine the butter and peanut butter in the bowl of a large stand mixer fitted with a whisk attachment, and beat on medium-high speed until light and fluffy. Add the vanilla, cream, and icing sugar, and mix on low speed until the sugar is moistened. Raise the speed to medium, and continue to beat until the mixture lightens and becomes fluffy and smooth. Add the marshmallow cream/fluff and stir it in by hand using a rubber or silicon spatula, scraping the bottom and sides of the bowl well.
- Once the frosting is well-mixed, spoon it into a pastry bag/icing bag fitted with a large star tip.
- Use a sharp paring knife to cut a cone-shaped hole out of the top of the cupcakes. Scoop the caramel-peanut filling into the hole, coming almost all the way to the top. Cut the bottom off of the cupcake cone, and replace the top of the cupcake on top of the caramel. If the caramel starts to get a little hard to work with, microwave it briefly until it is fluid again.
- Once all of the cupcakes are filled, pipe the frosting on top in one big decorative swirl or simply apply with a knife if you wish. Top with chopped snicker pieces. If you like you can drizzle fudge sauce or chocolate ganache and a sprinkling of chopped peanuts as well on top (this adds to the decadent appeal if you prefer). Store Snickers Cupcakes in an airtight container at room temperature, and enjoy within 3-4 days if they last that long.
- For the pavlova cases.
- You may have noticed that in my photo I also have cakes cooked in pavlova cases. This was an experiment of mine and it worked beautifully. I purchased a box of store bought pavlova/ meringue cases, I had to hollow them out slightly. Then simply poured the cake mix into them and placed them in the oven. I was not sure if they would burn or would not turn out well , but to my amazement they turned out perfect and I was pleased as these are wonderful for entertaining or for that special treat after a special dinner.
- Do hope you like my creations and enjoy making them and better still devouring them. HaPpY BaKeInG. cherz. :-)
Recipe Snickerdoodle Cupcakes & SnickerPAVdoodles
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