Snickers Cupcakes Recipe | Chocolate Peanut Caramel Cupcakes
These cupcakes are the perfect dessert for snickers lovers. These snickers cupcakes are made of moist and fluffy chocolate cupcakes, filled with rich peanut caramel sauce, and topped with amazing, creamy peanut butter frosting. So, if you’re looking for the best cupcakes, these are decadent, rich and super delicious! A must try recipe!
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Makes about 12-14 cupcakes
Ingredients:
For the cupcakes:
1 cup (125g) All-purpose flour
1/3 cup (40g) Cocoa powder
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 large Egg
1 cup (200g) Sugar
1/2 cup (120ml) Buttermilk
1/3 cup (80ml) Vegetable oil
1/2 cup (120ml) Coffee
1 teaspoon Vanilla extract
For the caramel:
3/4 cup (150g) Sugar
150g Heavy cream, warm
3 tablespoons (45g) Butter
85g (3oz) Peanuts, toasted and crushed
For the frosting:
1/2 cup (125g) Peanut butter
2/3 cup (150g) Cream cheese, room temperature
100ml Heavy cream, cold
5 tablespoons (75g) Butter, softened
2/3 cup (85g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. Make the cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Add sugar, stir and set aside.
3. In a separate bowl whisk all wet ingredients.
4. Add dry ingredients to wet ingredients and whisk just until combined. don’t overmix.
5. Scoop the batter into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. Make the peanut caramel: Heat sugar in a medium saucepan over medium-high heat, stirring occasionally with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted and reached a deep amber color, remove the saucepan from heat. Immediately pour heavy cream (Be careful, as the caramel will bubble up) and Whisk until all the cream has been incorporated and you have a smooth sauce. Add butter, stir until melted. Return the sauce pan to heat, add salt and cook, stirring frequently for 5 minutes.
7. Remove from heat, transfer to a heatproof bowl, leave 3-4 tablespoons for later. Add crushed peanut, stir and let cool completely.
8. Make the frosting: In large bowl on medium speed, cream together peanut butter, butter and cream cheese until incorporated and smooth.
9. Add heavy cream, powdered sugar and whip for 2 minutes. Transfer to a piping bag.
10. Assembly: Once cupcakes are cool and filling is ready, cut out a hole out of the top part of the cupcake to add the filling. Fill the hole with the caramel filling. Frost the cupcakes.
11. For decoration: drizzle some melted chocolate or remaining caramel sauce and sprinkle some chopped peanuts.
Notes:
• The caramel should be enough for 18-20 cupcakes.
• Instead of coffee you can use water.
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The BEST Peanut Butter Cake Recipe
This Peanut Butter Cake is so moist, rich, and unbelievably easy to make. It is an old-school recipe that only requires a handful of kitchen staples to whip up and is brimming with peanut flavors. Paired with a fluffy and creamy peanut butter frosting, this peanut butter flavored cake is perfect for the peanut-lover in your life. By the way the peanut butter frosting will change your life!
RECIPE:
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Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
Peanut butter BLONDIES WITH CHOCOLATE CHIPS - vegan - The Food Medic - Hazel Wallace
This is a lovely recipe from our friend Hazel Wallace AKA The Food Medic on social media, she has 2 cookbooks and many great recipes online. Check her out and hope you enjoy!
Peanut butter blondie with choc chips
1 tbsp coconut oil, plus extra to grease
1 x 400g tin of chickpeas, drained and rinsed
125g smooth peanut butter
4 tbsp milk or water
2 tsp vanilla extract
90ml maple syrup or honey
½ tsp salt
½ tsp baking powder
¼ tsp bicarbonate of soda
60g dark chocolate, chopped
1 tbsp cocoa powder
Preheat the oven to 200ºC/400ºF/gas mark 6. Grease a shallow 15cm square or round baking tin.
Place the chickpeas in a blender or food processor and add the peanut butter, milk, vanilla, maple syrup, salt, baking powder and bicarbonate of soda. Blitz until smooth. Stir in the chocolate, then tip the batter into the prepared tin.
Melt the tablespoon of coconut oil in a small bowl set over a saucepan of simmering water. Stir in the cocoa powder, then drizzle half the chocolate sauce over the batter and swirl it through the mixture with a knife.
Bake for 16–18 minutes. Set aside to cool in the tin for 15 minutes, then turn onto a wire rack to cool completely.When ready to serve, cut into squares and drizzle over some more peanut butter and the remaining chocolate sauce. Store the peanut butter and chickpea blondies in an airtight container in the fridge for up to a week.
All the best,
Dave & Steve.
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Chocolate Peanut Butter Tart with Oat Crust - Oats Overnight
Make this delicious, high-protein Chocolate Peanut Butter Banana Tart using Chocolate PBB Oats Overnight!
Time: 30 minutes / Serves: 6
Ingredients:
- 2 packages Oats Overnight - Chocolate Peanut Butter Banana
- 1/4 cup cocoa powder
- 1/3 cup honey
- 1/2 cup coconut oil
- 3/4 cup peanut butter (smooth)
- 1 tsp ground cinnamon
- 2 bananas, sliced
- 10 oz dark chocolate
- 3/4 cup cream
- peanut butter (melted for garnish)
Directions:
1. Preheat your oven to 350*F.
2. Combine Oats Overnight, cocoa powder, honey and coconut oil in a food processor and pulse until a crumbly paste forms.
3. Press the oat crust mixture into a greased 9 tart pan and bake for 20 minutes.
4. Meanwhile, heat your cream and pour into a bowl over dark chocolate. Let sit for 3 minutes, then mix to form a smooth chocolate ganache.
5. Spread peanut butter evenly over cooled tart crust, top with sliced bananas, then pour over melted chocolate.
6. Using a squeeze bottle, pipe on heated peanut butter in a spiral shape, and using a skewer, pull lines inwards, through the spiral.
7. Let set for an hour and enjoy!
Go to to get the main ingredient - Chocolate Peanut Butter Banana Oats Overnight
Oats Overnight x SoYummy
Chocolate Peanut Butter Pinwheels Recipe
RECIPE:
These no bake Chocolate Peanut Butter Pinwheels are easy with only 3 ingredients! They are made up of two layers of fudge, rolled together into a pinwheel shape!