Snickers Cupcakes

Know what happens when a Snickers bar and a cupcake get together?
Awesomeness happens.
Delicious, chocolatey awesomeness.

Snickers Cupcakes

Cake:

1 box Devil's Food Chocolate Cake Mix

4 eggs

1 cup buttermilk

1/2 cup canola oil

24 frozen Sickers miniatures, plus additional for topping

Preheat oven to 350 degrees.  Line pan with cupcake liners.

Sift cake mix into a large mixing bowl.

Add eggs, buttermilk and oil.  Using an electric mixer, mix until ingredients are all combined.

Using a large cookie scoop, fill liners 2/3 full.  Gently push a frozen mini Snickers bar into the batter making sure the batter completely covers the candy bar. Bake for 18-20 minutes or until done.

Cool in pan for a few minutes and then place the cupcakes on a wire rack to continue cooling.

Vanilla Buttercream

3 sticks unsalted butter, at room temperature

6 cups confectioners sugar

1 T whipping cream

1 1/2 tsp. vanilla extract

In the bowl of your stand mixer add butter and mix for about 1 minute.

Add confectioners sugar one cup at a time.

Add whipping cream and vanilla extract and beat until light and fluffy.

Pipe frosting onto cooled cupcakes (I use a Wilton 1M tip)

Top with chopped snickers bars and drizzle with caramel sauce.

Tip:  Pour caramel sauce into a Wilton squeeze bottle and microwave it for 15-30 seconds to thin the caramel sauce.  Let it cool before drizzling it over the frosting.

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