Rich, fudgy snickers cupcakes that everyone will love. Moist chocolate cupcakes filled with caramel peanuts and topped with salted caramel frosting and topped with chopped snickers candies.Â
This recipe comes to you out of satisfying a craving I’ve had for weeks. I’ve been wanting a chocolate cupcake for the longest time and I finally gave in by making these snickers cupcakes. How can I possibly describe how in love with these cupcakes? Let’s just say that when the last cupcake was gone, I may have shed one or two tears. I may have scraped every last crumb from the wrapper. Maybe.
I go through these intense chocolate cravings where I need something very chocolaty and rich and I need a lot of it. These cravings don’t last forever and only come every so often, but when they come, it is impossible to ignore. I remember when I was living in London and had this same chocolate craving. It was so bad where I was literally walking around repeating the word “chocolate” in my head over and over again until I found myself at a chocolatier and bought a huge box of chocolate and a very large hot chocolate with all the whipped cream. And even then, I could still go for more chocolate.
It took me a few batches of snickers cupcakes to get this recipe just right. It took all those batches for me to satisfy my chocolate craving. Or maybe it took that many batches to get it right just so I could get the craving under control. Who knowssss. The only thing I know for sure is that this is the best chocolate cupcake I’ve ever had and the caramel frosting is no joke.
It actually took me a few tries to get the frosting just the way I wanted for these snickers cupcakes. First I used an American buttercream, but it wasn’t easy getting the caramel flavor I wanted without compromising the consistency and keep it from being overwhelmingly sweet. Next I tried a whipped caramel frosting which is caramel sauce with extra butter that is then chilled and whipped until it is like buttercream. It worked at first, but I found the caramel weeped overnight and my attempts to rewhip the caramel the next day left it too soft and grainy. Finally I tried a Swiss meringue buttercream. It’s the frosting I’ve been using the most lately because I love how silky smooth it is and that it isn’t too sweet. It can also hold plenty of additions into the frosting while keeping a nice pipable consistency. Perfect.