Snickers Cupcakes

How is it March already?  I can’t believe how fast my third year of dental school is flying by.  I wouldn’t mind slowing things down just a bit and hovering here for just a moment in time.  The closer fourth year creeps, the more I can sense the stress that will come along with it.

You know whats strange.. When I was overwhelmed and constantly stressed during my second year, I blogged regularly and now that things are a little more relaxed, I’m not blogging as much.  How backwards is that?  I’m still cooking delicious new recipes, I just haven’t gotten around to posting them.  I need to get back in to the swing of things!

For all you Snickers lovers out there, brace yourselves.  I got this brilliant idea from the blog My Baking Addiction (check out this blog, its super cute!).  These cupcakes turned out phenomenal! Everyone raved about them and I cannot wait to make them again.

Enjoy 🙂

Ingredients: 

For the cake:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

For the frosting:

2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt

Instructions:

For the cake:

1. Preheat oven to 350 degrees F.

2. Line 24 cup muffin tins with paper liners.

3. In a large bowl, mix together the cake mix, pudding mix, sour cream, oil, eggs, vanilla and water.

4. Evenly divide the batter in to the muffin tins.

5. Gently push a frozen Snickers bar into the center of the batter.

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6. Smooth the surface making sure to cover the candy bar with batter.

7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.

8. Cool cupcakes thoroughly on wire rack.

For the frosting:

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

2. Begin adding in the sugar and mixing well.Once all the sugar has been added, taste the frosting and determine if you want to add more syrup or more sugar. For thicker frosting, add more sugar and for thinner frosting add a tablespoon of water.

Now its time to ice your cupcakes and garnish them with chopped Snickers bars and a drizzle of  caramel syrup. Delicious!

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