Snickers Cupcakes
Indulge in these Snickers Cupcakes! Rich devil's food cake topped with creamy frosting and Snickers chunks make for a delightful treat!
Servings: 12 servings
Ingredients
For the Cupcakes:
- 15.25 ounces devil's food cake mix
- 3.4 ounces instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 3 eggs slightly beaten
- 1 cup warm water
- 1 teaspoon pure vanilla extract
- 24-30 Snickers Miniatures frozen, plus more for topping
For the Frosting:
- 1 cup unsalted butter room temperature
- 1/2 cup shortening
- 2 teaspoons pure vanilla extract
- 1 1/2 pounds confectioners' sugar
- 1/2 cup caramel topping plus more for drizzling
- 1/2 teaspoon fine sea salt
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: In a large mixing bowl, combine the cake mix, pudding mix, sour cream, oil, eggs, water, and vanilla. Beat on medium for 2 minutes until smooth.
- Step 3: Chop the frozen Snickers and fold them into the batter.
- Step 4: Line the cupcake pan with liners and fill each about 2/3 full with batter.
- Step 5: Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- Step 6: For the frosting, beat the butter and shortening until creamy. Gradually add sugar, then caramel, salt, and vanilla. Beat until fluffy.
- Step 7: Frost the cooled cupcakes generously with the caramel buttercream.
- Step 8: Top with chopped Snickers and drizzle with extra caramel.
Equipment
- Mixing Bowls
- Electric Mixer
- Cupcake pan
- Cupcake liners
- Spatula
- Measuring cups and spoons
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, keep frosted cupcakes in the refrigerator for up to a week.
- Unfrosted cupcakes can be frozen for up to 3 months.