Snickers Cupcakes
"I don’t think there will ever come a day that Snickers candy bars don’t remind me of my grandpa. I remember hearing from him over and over growing up that he needed to stop eating as many of the fun-size Snickers bars as he used to….because he was working an office job fitting hearing aids and not out working construction anymore and his old habits were starting to catch up to him ???? As a kid with a fast metabolism, I kind of shrugged it off – what was he talking about anyway? Once I go…..."
INGREDIENTS
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350g all purpose flour (roughly 2 1/4 c)
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450g caster sugar (roughly 2 ¼ c)
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100g cocoa powder (roughly 1 ¼ c)
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1 tsp baking soda
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1 tsp salt
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1 c /250g /16 T unsalted butter, softened
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4 large eggs, at room temperature
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350ml milk (about 1 ½ ; I used a 2c pyrex liquid measuring cup with mL marks on the back)
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2 t vanilla extract
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8 oz (one package, about 225 g) cream cheese, softened
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16 Tablespoons (two sticks/1 c/227g) butter, softened
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6-7 c powdered sugar (about 720-840g)
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2-4 Tablespoons (30-60 mL) milk 1 Tablespoon (15mL) clear vanilla extract
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1/4 teaspoon (1.5g) salt (if using unsalted butter)
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1/4 cup (50 grams) caramel sauce
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(Save and use for cupcake filling – 1/2 cup/120 grams peanut butter + 2 tablespoons (30 g) of caramel)
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12 Mini Snickers bars
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2-4 T chocolate Sprinkles
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1 c peanuts, chopped
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1-2 Tablespoons extra caramel sauce
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Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others!
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