• 14a2749425af46863b355a09a15a9626

Snicker Cupcakes

What could possibly be better?!

Prep
Cook
Serves 24people
Ingredients
for the cake
1
oz package devil's food cake mix
1
oz package instant chocolate pudding mix
1
cup sour cream
1
cup vegetable oil
4
eggs; lightly beaten
1/2
cup warm water
1
tsp of vanilla
24-30
frozen snickers miniatures
substitute oil with avocados from mexico
for the frosting
2
sticks unsalted butter; room temperature
1/2
cup shortening
2
tsp pure vanilla extract
1 1/2
lb confectioners’ sugar
1/3
cup caramel topping; plus more for drizzling
1/4
tsp salt
Directions
1.
For the cake:
2.
1. Preheat oven to 350 degrees F.
3.
2. Line (2) 12 cup muffin tins with paper liners.
4.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
5.
4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
6.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
7.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
8.
7. Cool cupcakes thoroughly on wire rack.
9.
For the frosting:
10.
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.
11.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
12.
Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.

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