at work, we’ve had candy bowl for a few years now and it’s gone from one co-worker to the next as each left our office. i have the candy bowl right now and i do my best to keep it full with a variety of chocolate and fruity candy. fortunately, costco has great deals on variety bags of candy, so it’s not too expensive to keep the bowl well stocked.
having the candy bowl in my office is a great way to get a gauge on what kind of candy people like. by far, the candy that runs out the quickest and is the most frequently requested is snickers.
so i thought that making a cupcake inspired by a snickers candy bar would be perfect for january birthday treats. i did some research online and everyone makes their snickers cupcakes a little differently. some actually bake a fun size snickers into a chocolate cupcake, while others fill their cupcake with pieces of snickers covered in caramel. some use chocolate frosting and others use caramel frosting.
my version is a chocolate cupcake filled with peanuts and caramel, topped with fluffy peanut butter buttercream, and decorated with a drizzle of caramel sauce and half a snack size snickers.
i made the caramel sauce the night before i planned on making the cupcakes. this allowed plenty of time for the caramel sauce to cool. i made my own caramel, but of course you could use store bought or make an easier version with store bought caramels and a little bit of cream.
now for the cupcakes, i made chocolate cupcakes from a box. i definitely thought about making my favorite chocolate cupcakes but then i got tired. don’t judge.
just follow the directions on the box…
and bake them up. allow the cupcakes to cool completely.
while the cupcakes are cooling, mix together the caramel and peanuts in a small bowl.
using a paring knife, cut a cone out of the center of the cupcake.
fill the center with some of the peanuts and caramel.
then slice a bit off the cone and replace the top to the cupcake. repeat until all of the cupcakes are filled.
now make the ganache. just combine chocolate chips and heavy cream into a microwave safe bowl. microwave it in 30 second intervals, mixing between each, until the chocolate chips are completely melted. allow the ganache to cool slightly.
spread ganache over the top of each cupcake.
allow the ganache to set for a bit.
in the meantime, make the fluffy peanut butter buttercream. i found this recipe when i made annie’s eats peanut butter and jelly cupcakes. it’s my favorite peanut butter buttercream recipe. transfer the buttercream into a pastry bag fitted with a large round tip.
pipe a swirl of buttercream onto each cupcake.
now for the decorations – put a bit of caramel sauce into a squeeze bottle and drizzle some sauce over the buttercream.
since these are snickers cupcakes, you definitely need to decorate them with a piece of snickers. unwrap a bunch of fun size snickers…
and cut each in half.
time to dig in!
happy birthday to our january birthdays!!!
- 1 box chocolate or devil’s food cake mix, plus ingredients called for on the box (OR a batch of your favorite chocolate cupcakes)
- 1 cup peanuts
- 1/2 cup caramel sauce
- 1/4 tsp. salt (if using unsalted peanuts)
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Peanut Butter Buttercream
- 2 sticks unsalted butter, at room temperature
- 2/3 cup creamy peanut butter
- 3 cups confectioners’ sugar, sifted
- Pinch of coarse salt
- 1½ tsp. vanilla extract
- 2 tbsp. heavy cream
- Caramel sauce
- Fun size Snickers, cut in half
- Bake chocolate cupcakes according to directions on the box. Allow the cupcakes to cool completely.
- To make the filling, mix together the caramel and peanuts (and salt, if using) in a small bowl.
- Using the cone method, use a small paring knife to cut a cone out of the center of each cupcake.
- Add some of the caramel peanut filling into the well and replace the top portion of the cone, slicing off the tip to leave room for the filling.
- To make the ganache, place the chocolate and cream in a microwave proof bowl. Microwave it in 30 second increments stirring between each, until the chocolate starts to melt and the cream is warm (just a minute and a half or so). Stir until the cream is fully incorporated into the chocolate and the ganache is smooth. Allow the ganache to cool slightly.
- Spread about a tablespoon of ganache on each cupcake.
- To make the peanut butter buttercream, combine the butter and peanut butter in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until smooth. Mix in the confectioners’ sugar and salt. With the mixer on low speed, mix in the vanilla and cream just until incorporated. Increase the mixer speed to medium-high and whip until light and very fluffy, about 4 minutes.
- Transfer the frosting to a pastry bag fitted with a large round tip. Pipe a swirl of frosting on top of each cupcake.
- To decorate the cupcakes, transfer some of the caramel sauce to a squeeze bottle and drizzle a little bit of sauce onto each cupcake. Then top each cupcake with half a fun size Snickers candy.
Printer Friendly Recipe: Snickers Cupcakes