Description
Decadent chocolate cupcakes filled with gooey caramel, topped with whipped peanut butter buttercream, drizzled with chocolate and caramel, and finished with chopped Snickers and roasted peanuts. Trust me, you’re going to love this.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 1/2 cup caramel sauce (for filling and drizzle)
- 1/2 cup creamy peanut butter (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 2–3 tablespoons heavy cream (for frosting consistency)
- 3 regular Snickers bars, chopped (for garnish)
- 1/4 cup chopped salted peanuts (for garnish)
- 1/4 cup chocolate sauce (for drizzle)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl whisk together 1 cup flour, 1 cup granulated sugar, 1/3 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl whisk 1 large egg with 1/2 cup whole milk, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract until combined.
- Gently stir the wet ingredients into the dry ingredients until just combined, then stir in 1/2 cup hot water until the batter is smooth.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full, then bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely on a wire rack. Once cooled, use a small spoon or apple corer to remove the center of each cupcake and fill with about 1 teaspoon of caramel sauce.
- To make the frosting, beat 1/2 cup softened unsalted butter with 1/2 cup creamy peanut butter until smooth, slowly add 2 cups powdered sugar, then add 2–3 tablespoons heavy cream and beat until light and fluffy.
- Pipe or spread the peanut butter frosting onto each filled cupcake.
- Drizzle with 1/4 cup chocolate sauce and remaining caramel sauce, then top with chopped Snickers pieces and 1/4 cup chopped salted peanuts.
- Serve immediately or chill briefly to set the frosting before serving. Serve and enjoy.
Notes
- Use room-temperature ingredients for smoother mixing and better rise.
- Warm the caramel slightly if it’s thick so it pours easily into the centers.
- Chill frosted cupcakes briefly for neater drizzle lines.
- For make-ahead, bake and freeze unfrosted cupcakes up to 2 months, then thaw and frost before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 28 g
- Sodium: 170 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg