Yum!!! Snickers Cupcakes...I saw this recipe and had to make it. My only problem with it was the chocolate cake itself. I thought it was a little dry. I was surprised about this because the batter was amazing! However, filled with Snickers and topped with caramel icing I thought they were great! Maybe next time I would try a different chocolate cake recipe though. I hate to admit it, but I didn't make the caramel sauce...I used
Smucker's Caramel Sauce. I know, I'm horrible. I was pressed for time and had an incident with making a caramel sauce in the past. We'll leave it at that. ;)
INGREDIENTS (yields 20 cupcakes)
CUPCAKES
½ cup Dutch-process cocoa powder (I used Hershey's Special Dark Cocoa)
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
16 tbsp. unsalted butter
1½ cups sugar
2 large eggs plus
1 egg yolk1
¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature
CARAMEL SAUCE
8 tbsp. unsalted butter, cut into pieces
1 cup sugar
1 cup heavy cream
¼ tsp. vanilla extract
Pinch of salt
FILLING
24 fun-size Snickers bars, chopped (I used less...probably about 18)
FROSTING
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream
For garnish: 8 fun-size Snickers bars, chopped
DIRECTIONS
To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat. Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit. It will look and smell like it’s on the verge of burning. Remove from the heat and add the heavy cream. Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt. Let cool. (This can be stored in the refrigerator for up to 2 weeks.)
To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.
To make the filling, combine the chopped Snickers bars in a bowl with 1/3-½ cup of the caramel sauce, and mix to coat.
Drop a spoonful of the filling mixture into each cupcake.
To make the frosting, add the butter to the bowl of an electric mixer. Beat on medium-high speed 1 minute until smooth. Blend in the confectioners’ sugar until smooth, 1-2 minutes. Mix in the vanilla, caramel sauce and salt until incorporated. (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting...or room temperature if you're taking the Smucker's Caramel Sauce out of the fridge like I did!) Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.
Transfer the frosting to a pastry bag fitted with a decorative tip. Drizzle the frosted cupcakes with additional caramel sauce and garnish with chopped Snickers bars.
I made these on Sunday afternoon when I didn't have much going on, so my husband and I were the only ones who got to taste these. I wish I was bringing them somewhere because - chocolate and orange? Pretty yummy if you ask me. If you're looking for something different to make, I highly suggest these cookies. I omitted the 1/2 cup of ground almonds, just because I didn't have them on hand. The cookies were still very good but I imagine there would be a stronger almond taste with the ground almonds in addition to the extract (I added a little more extract to try and make up for this). 
