Snickers Cupcakes

A perfect dessert for celebrations and parties. Chocolate cupcakes filled with caramel and peanuts, topped with rich peanut cream, will delight everyone, especially those who enjoy Snickers chocolate bars.

Details

  • Preparation Time: 41 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Caramel with peanuts

  • 180 g Sugar, white

  • 200 ml Sweet cream

  • 20 g Butter, unsalted

  • 90 g Peanuts, roasted in oil, salted

Cookies

  • 125 g Wheat flour, white, multi-purpose

  • 40 g Cocoa, powdered, unsweetened

  • 0.5 teaspoons Baking powder

  • 1 pinch Salt, table

  • 180 g Sugar, white

  • 120 ml Yogurt, plain, from whole milk

  • 80 ml Oil, vegetable oil, canola

  • 1 piece Egg, fresh

  • 120 ml Coffee, espresso

  • 1 teaspoon Vanilla, extract, natural

Peanut cream

  • 150 g Cheese, creamy

  • 75 g Butter, unsalted

  • 125 g Peanut butter, smooth

  • 100 ml Sweet cream

  • 1 teaspoon Vanilla, extract, natural

  • 60 g Powdered sugar

Steps

  1. Prepare a bowl and place a fine sieve on top. Add flour, cocoa powder, baking soda, and salt to the sieve. Sift the ingredients, then mix in the sugar.

  2. In another bowl, mix the wet ingredients: buttermilk, oil, egg, coffee, and vanilla extract (or flavoring). Use a hand whisk to combine the ingredients thoroughly.

  3. Add the dry ingredients to the wet mixture. Mix everything together until you get a smooth batter without lumps.

  4. Place paper liners in the cupcake tin. Fill them about three-quarters full with the prepared batter. Bake in a preheated oven at 175°C (350°F) for 18-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.

  5. Once baked, remove the cupcakes from the oven using the tin, transfer them to a wire rack, and let them cool.

  6. In a pan or pot, caramelize the sugar by heating it until it completely melts and turns a beautiful amber, dark golden color. Once the caramel is ready, carefully pour in the hot cream (heated to 80°C or 175°F) while whisking to combine the caramel and cream smoothly. Add cold butter and continue cooking the sauce while stirring until it thickens appropriately. It’s ready when a visible trail remains on the bottom of the pot.

  7. Pour the caramel sauce into a clean bowl, reserving 3-4 tablespoons for later. Add coarsely chopped peanuts to the caramel in the bowl and mix well. Let the mixture cool.

  8. Prepare the cream. In a bowl, cream together softened butter, cream cheese, and peanut butter. Add cold cream and vanilla extract, then mix in powdered sugar. Combine the ingredients until you get a thick cream, then transfer it to a piping bag fitted with a star tip.

  9. Hollow out the center of the cooled cupcakes using a spoon or an apple corer.

  10. Fill the hollowed centers with the caramel and peanut mixture.

  11. Pipe the peanut cream onto the cupcakes. Decorate with chopped peanuts and the reserved caramel. You can also use melted chocolate and/or pieces of Snickers bars. Serve the cupcakes on a large plate or platter.

Nutrition Information (Per 100g)

  • Calories: 428.46 kcal
  • Fat: 21.76 g
    • Saturated Fat: 8.61 g
  • Carbohydrates: 51.24 g
    • Sugars: 38.36 g
  • Protein: 8.08 g
  • Fiber: 2.22 g