Snickers Cupcakes
Makes 24-30 Cupcakes
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| Photo Credit to mybakingaddiction.com |
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
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
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
Preheat oven to 350 degrees F. Line (2) 12 cup muffin tins with paper liners.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water. Evenly divide the batter amongst the prepared pans.
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.
Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes thoroughly on wire rack.
Meanwhile: 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. 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.
Recipe Source: My Baking Addiction
*Note: This recipe uses Jamie's Doctored up Cake Mix recipe which she uses for every cupcake she makes. And it is heaven. I've even used it in place of other chocolate cake recipes! {Although I always leave the espresso granules out and it turns out great}
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
Preheat oven to 350 degrees F. Line (2) 12 cup muffin tins with paper liners.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water. Evenly divide the batter amongst the prepared pans.
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.
Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes thoroughly on wire rack.
Meanwhile: 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. 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.
Recipe Source: My Baking Addiction
*Note: This recipe uses Jamie's Doctored up Cake Mix recipe which she uses for every cupcake she makes. And it is heaven. I've even used it in place of other chocolate cake recipes! {Although I always leave the espresso granules out and it turns out great}
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