Tags

, , , , , , , ,


Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home3/myliffu6/public_html/wp-content/plugins/shareaholicold/public.php on line 457

Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home3/myliffu6/public_html/wp-content/plugins/shareaholicold/public.php on line 463

Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home3/myliffu6/public_html/wp-content/plugins/shareaholicold/public.php on line 469

What’s better than eating a Snicker’s Bar? You guessed it! Eating a Snicker’s Bar on top of a cupcake!

Post image for Snickers Cupcakes


This is definitely a semi-homemade type of dessert; if you’re opposed to doctored up box mixes, no worries, just sub in your favorite chocolate cake recipe. Personally, I think the cake recipe below is pretty rocking and I use it when I am in a hurry or need an incredibly moist cake. I hope you give this recipe a try because it’s definitely a crowd pleaser!

Snickers Cupcakes

YIELD: 24-30 Cupcakes

INGREDIENTS:

For the cake:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

For the frosting:

2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt

DIRECTIONS:

For the cake:

1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.

For the frosting:

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.

NOTES:

– Not a fan of Snickers? Sub in your favorite candy bar, just make sure you freeze them first.
– Not a fan of vegetable shortening? No worries, simply sub in butter for the shortening.

Borrowed from – http://www.mybakingaddiction.com/

 

Related articles