Friday, March 15, 2013

Snickers Cupcakes

Finally we are all better over here and no one is sick anymore. I was starting to think this day was never going to come. This cold and flu season has been relentless. Since we were all sick over my sons 3rd birthday we ended up not being able to celebrate when we had planned and all my party ideas got thrown out the window. Last Sunday we decided to have a small celebration with family and so of course there had to be cupcakes. I browsed online for some yummy cupcake recipes, narrowed down the ones I felt were the best, and let the husband choose the final one. Snickers cupcakes were his choice. They turned out super cute and yummy. Beware though these are super rich, so you might want a tall glass of milk or water next to you to help wash it down. 
Snickers Cupcakes
1 package devil's food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 C sour cream
1 C vegetable oil
4 eggs; slightly beaten
1/2 C warm water
1 tsp vanilla
20-30 frozen miniature snickers 

2 sticks butter; room temperature (If using unsalted butter add 1/4 tsp salt to frosting)
1/2 C shortening
2 tsp pure vanilla extract
1 1/2 lbs powdered sugar
1/3 cup caramel topping; plus more for drizzling

For the cupcake
Preheat your oven to 350. In a large bowl mix together cake mix, pudding mix, sour cream, vegetable oil, eggs,water, and vanilla. 
Line your muffin tins with paper liners. Fill your liners about 1/2 full or 3 Tbsp worth. Gently push a frozen snickers down into the bottom of the batter and smooth the surface making sure to cover the candy bar with batter. Bake for 18-22 minutes. Allow to cool completely before frosting.

For the frosting
Cream butter and shortening together until nice and smooth. Add in your vanilla extract and caramel topping.  Begin adding the powdered sugar a little at a time. Once you have added all 1 1/2 pounds taste the frosting and see if you want to add more caramel. For thicker frosting just add in more powdered sugar until desired consistency. (I ended up putting in about 3/4-1 cup caramel syrup and 2 lbs of powdered sugar)

Frost your cupcakes however your heart desires and top it off with some caramel drizzled on top and some chopped snickers bars. 

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