SNICKERS Sweetheart Cupcakes
These Snickers chocolate cupcakes are an indulgent mini dessert that will please everyone on Valentine’s Day.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes (+ 15 minutes chilling time)
Makes: 16 servings
Ingredients:
16 Snickers Minis, divided
2/3 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/3 cup buttermilk
1/3 cup vegetable oil
1 egg
1 tsp vanilla extract
2 tbsp chopped toasted peanuts
Frosting:
1/2 cup brick-style plain cream cheese, at room temperature
1/3 cup smooth peanut butter
1/2 cup icing sugar, sifted
1/3 cup 35% heavy cream
1/4 cup caramel sauce
Instructions:
Preheat oven to 350°F. Cut 8 Snickers Minis in half; set aside. Line 16 mini muffin cups with paper liners.
Whisk together flour, cocoa powder, baking powder, baking soda and salt. In separate bowl and using electric mixer, whisk together sugar, buttermilk, oil, egg and vanilla until well blended; stir into flour mixture.
Scrape batter evenly into prepared muffin cups; insert reserved halved Snickers Mini into center of each cupcake. Smooth tops. Bake for 15 to 18 minutes or until tester inserted into center of cupcake comes out clean. Let cool completely on rack.
Frosting: Beat together cream cheese and peanut butter until light and fluffy; beat in icing sugar. In separate bowl, beat cream until stiff peaks form; fold into peanut butter mixture. Refrigerate for 15 to 20 minutes or until chilled. Chop remaining Snickers Minis; set aside.
Spoon peanut butter frosting into piping bag fitted with star tip. Pipe frosting over each cupcake; drizzle with caramel sauce. Sprinkle with toasted peanuts and reserved chopped Snickers Minis.
Tip: For a buttermilk substitute, stir together 1/4 cup milk and 1 tsp vinegar; let stand for 5 minutes.
Nutrition Facts
Per 1 cupcake
Calories 250
Fat 15g
Saturated Fat 4.5g
Cholesterol 30mg
Sodium 170mg
Carbohydrate 26g
Fiber 1g
Sugars 18g
Protein 4g