![\"Post](\"http:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/images\/Snickers-Cupcakes2F.jpg\")
<\/p>\nWhat’s better than eating a Snicker’s Bar? You guessed it! Eating a Snicker’s Bar on top of a cupcake!<\/p>\n
<\/p>\n
YIELD:<\/strong> 24-30 Cupcakes<\/p>\n 1 (18.25 ounce) package devil’s food cake mix<\/a> 2 sticks unsalted butter<\/a>; room temperature 1. Preheat oven to 350 degrees F. 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. Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.<\/p>\n<\/div>\n<\/div>\n – Not a fan of Snickers? Sub in your favorite candy bar, just make sure you freeze them first. Borrowed from –\u00a0http:\/\/www.mybakingaddiction.com\/<\/p>\n <\/p>\n![\"\"](\"http:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/images\/Snickers-CupcakesF.jpg\" "\\"Snickers-CupcakesF\\"")
<\/a>
\nThis is definitely a semi-homemade type of dessert; if you\u2019re opposed to doctored up box mixes, no worries, just sub in your favorite chocolate cake recipe<\/a>. 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\u2019s definitely a crowd pleaser!<\/p>\nSnickers<\/a> Cupcakes<\/a><\/h1>\n
INGREDIENTS:<\/h2>\n
\nFor the cake:<\/h4>\n
\n1 (5.9 ounce) package instant chocolate pudding mix
\n1 cup sour cream<\/a>
\n1 cup vegetable oil<\/a>
\n4 eggs; lightly beaten
\n1\/2 cup warm water
\n1 teaspoon of vanilla
\n24-30 frozen Snickers Miniatures<\/p>\nFor the frosting:<\/h4>\n
\n1\/2 cup shortening
\n2 teaspoons pure vanilla extract<\/a>
\n1 1\/2 pounds confectioners\u2019 sugar
\n1\/3 cup caramel<\/a> topping; plus more for drizzling
\n1\/4 teaspoon salt<\/p>\n<\/div>\nDIRECTIONS:<\/h2>\n
\n\nFor the cake:<\/h4>\n
\n2. Line (2) 12 cup muffin tins with paper liners.
\n3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla<\/span><\/span><\/a> and water.
\n4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
\n5. 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.
\n6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
\n7. Cool cupcakes thoroughly on wire rack.<\/p>\nFor the frosting:<\/h4>\n
\n2. 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.<\/p>\nNOTES:<\/h2>\n
\n
\n– Not a fan of vegetable shortening<\/a>? No worries, simply sub in butter for the shortening.<\/p>\n<\/div>\nRelated articles<\/h6>\n
![\"\"](\"\/\/i.zemanta.com\/333082600_80_80.jpg\")
<\/a>![\"\"](\"\/\/i.zemanta.com\/GqzPyEUVR2G92sP2MkLf3A_80_80.jpg\")
<\/a>![\"\"](\"\/\/i.zemanta.com\/AUpzOWM1xnPMsC1M4lqM_80_80.jpg\")
<\/a>![\"\"](\"\/\/i.zemanta.com\/97801787_80_80.jpg\")
<\/a>![\"\"](\"\/\/i.zemanta.com\/334325664_80_80.jpg\")
<\/a>![\"\"](\"\/\/i.zemanta.com\/333161938_80_80.jpg\")
<\/a>![\"\"](\"\/\/i.zemanta.com\/332869780_80_80.jpg\")
<\/a>