Snickers Cupcakes with Salted Caramel Buttercream

A super chocolatey cupcake filled with nutty nougat filling and topped with Salted Caramel Buttercream. These Snickers Cupcakes are totally addicting! The cupcake that tastes just like the candy bar.

Course Dessert

Cuisine American

Keyword chocolate,nougat,caramel,peanuts

Prep Time 20

Cook Time 20

Total Time 40

Servings Cupcakes

Calories 399kcal

Author Nicole Crocker

Ingredients

For the nougat filling

4 Tablespoons Unsalted Butter
1 Cup Granulated Sugar
4 Tablespoons Evaporated milk
1 ,8 ounce jar Marshmallow Fluff
4 Tablespoons Creamy peanut butter
1 teaspoon Vanilla Extract
1 1/2 Cups Lightly salted peanuts ,chopped

For the Chocolate Cupcakes

1 3/4 Cups All purpose flour
2 Cups Sugar
3/4 Cup Cocoa Powder
1 Tablespoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1 Cup Buttermilk
1 Cup Strongly brewed coffee
1/2 Cup Canola Oil
3 1/2 teaspoons Vanilla Extract
3 Large Eggs

For the Salted Caramel Buttercream

2 Sticks Unsalted Butter ,softened
2 Sticks Salted Butter ,softened
4 Cups Confectioner sugar
2 teaspoons Vanilla Extract
1/2 teaspoon Salt
1/4 Cup Caramel Sauce ,store bought or homemade
1 Tablespoon Milk ,optional, for thinning frosting if it seems too stiff.

For the toppings

8 Fun Sized Snickers Bars ,quartered
Caramel Sauce ,for drizzling

Instructions

For the Nougat Filling

In a medium saucepan melt butter over medium heat. Reduce the heat to low and cook for 5 minutes, stirring occasionally.
Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil.
Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract. Stir until smooth and creamy.
Fold the chopped peanuts into the mixture.
Let nougat cool completely before filling your cupcakes.

For the Chocolate Cupcakes

Preheat oven to 325 Degrees F. Line 30 standard muffin tins with paper liners.
In a large mixing bowl combine all dry ingredients.
Using a whisk mix until all dry ingredients are well combined.
Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
Fill each cupcake liner 1/2 way full with batter. Bake for 20-22 minutes or until toothpick comes out clean. Remove from oven and cool to room temperature.

For the Salted Caramel Butter Cream

Place butter in the bowl of a stand mixer and cream butter on high speed until light and fluffy and lighter in color.
Add confectioner sugar and mix on low until incorporated. Then scrape the sides of bowl and mix on high until smooth.
Add Salt, vanilla and caramel and mix to incorporate.
Add 1 tablespoon of milk to thin buttercream if needed.

How to fill cupcakes

Using the large end of a piping tip, sink into the center of the cupcake and pull out. This should remove a nice round section of the cupcake.
Roll about 1 tablespoon of the nougat into a 1 inch ball and place in the hollowed out cupcake. Continue to fill all of your cupcakes.
Fill a pastry bag with salted caramel butter cream and pipe onto cupcake. used a wilton 2D piping tip but you can use whatever you like or don't use one at all.
Place a piece of of cut up Snicker bar on top and drizzle with caramel sauce.

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