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SNICKERS CUPCAKES

Moist peanut butter cupcakes, with a salted peanut caramel core and top with a chocolate buttercream.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Servings 12

Equipment

  • cupcake baking pan

Ingredients
 
 

PEANUT CARAMEL

  • 35 g salted peanuts chopped
  • 45 g granulated sugar
  • 45 g glucose syrup
  • 125 g heavy cream
  • 25 g butter
  • ¼ teaspoon vanilla paste
  • Pinch of salt

PEANUT BUTTER CUPCAKE

  • 200 g all-purpose
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 50 g butter room temperature
  • 20 g smooth peanut butter
  • 210 g granulated sugar
  • 3 eggs room temperature
  • 150 g sour cream 18% room temperature
  • 2 tablespoon vegetable oil e.g. canola oil
  • 1 ½ teaspoon vanilla extract

CHOCOLATE BUTTERCREAM

  • 200 g butter room temperature
  • 375 g powdered sugar
  • 25 g dutch process cocoa powder
  • 1,5 tablespoon vanilla extract
  • 1,5 tablespoon heavy cream

DECORATION

  • 2 Snickers bars
  • Chopped peanuts

Instructions
 

PEANUT CARAMEL

  • Chop the salted peanuts.
    35 g salted peanuts
  • In a small saucepan, slowly melt the granulated sugar and glucose syrup over low/medium heat until golden brown. At the same time in another small saucepan, heat the heavy cream until it begins to bubble. Add the heated heavy cream when the sugar has turned golden brown. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered.
    45 g granulated sugar, 45 g glucose syrup, 125 g heavy cream
  • Turn off the heat and add the butter. Stir it in until the butter has melted into the caramel.
    25 g butter
  • Add the chopped peanuts, salt and vanilla paste and stir it in.
    ¼ teaspoon vanilla paste, Pinch of salt
  • Transfer it to a bowl and let it cool down on the kitchen counter while making the cupcakes. It takes about 1 hour and 30 min for it to become room temperature.

PEANUT BUTTER CUPCAKES

  • Preheat the oven at 160ºC/ 320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
  • Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
    200 g all-purpose, ¼ teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon baking soda
  • In a mixing bowl, using the paddle attachment add the butter, smooth peanut butter, and sugar and mix it on high speed for 3 minutes.
    50 g butter, 20 g smooth peanut butter, 210 g granulated sugar
  • Add the eggs one at a time into the mixture and mix it in until combined.
    3 eggs
  • Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
  • Finally add the sour cream, vegetable oil and vanilla extract and mix until just combined, make sure not to over mix the cake batter. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
    150 g sour cream 18%, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract
  • Divide the cake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.

CHOCOLATE BUTTERCREAM

  • In your stand mixer, using the paddle attachment, start by creaming the butter low to medium speed for 2 min.
    200 g butter
  • Sift the powdered sugar and cocoa powder together.
    375 g powdered sugar, 25 g dutch process cocoa powder
  • Scraping down the sides of the bowl and add alternately the powdered sugar/cocoa powder, vanilla extract and heavy cream, in 3 parts. Once all of it has been added, turn up the speed to medium/high and mix for 2-3 min. Scrape down the sides of the bowl, add give it a final mix.
    1,5 tablespoon vanilla extract, 1,5 tablespoon heavy cream
  • With a rubber spatula or a wooded spoon and give the buttercream a good stir to beat out any air bubbles.
  • Transfer the buttercream to a piping bag with a closed star piping tip, e.g. Wilton 2D.

ASSEMBLING

  • Using an end of a piping tip or similar, dig out the core of cupcake, to make an indent for the peanut caramel.
  • Add the caramel in the middle of the cupcake and thereafter pipe the buttercream of the cupcake. Drizzle with chopped peanuts, a piece of a Snickers and any leftover caramel.
    2 Snickers bars, Chopped peanuts
  • Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.

Nutrition

Carbohydrates: 70gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 44mgSodium: 269mgPotassium: 157mgFiber: 2gSugar: 52gVitamin A: 262IUVitamin C: 0.1mgCalcium: 73mgIron: 1mg
Keyword caramel, chocolate, cupcakes, peanut butter, peanuts
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