Please don’t tell me you’re getting sick of cupcakes yet because we are still just getting started. Tomorrow is my birthday so I thought today’s cupcake should be something daringly decadent to mark my last day of being 19. Sometimes transitions can be made a little easier with a something super sweet. Why? Because if that something is sweet enough it will temporarily leave you in a sugar coma so you won’t even notice when the extra year is added on. I don’t know if that philosophy makes any sense to anyone else, but I’m having a quarter life crisis here and I’m doing whatever I can to distract myself, putting myself in sugar comas included. Because of this, snickers just seemed appropriate. They are one of my FAVORITE candy bars of all time due to their sweet, salty, crunchy, gooey combination. They also remind me of my dear friend Stephanie who’s in love with them. Hi Steph. Not only do these cupcakes have the flavors of snickers, but they have an actual snickers baked inside. A mini snickers bar gets baked into the center of a milk chocolatey cupcake so that when you bite in your diving into melted snickers goodness. Topped with a pile of creamy peanut butter frosting and a chocolate drizzle and the snickers is complete. Peace 19. I may not notice when you disappear because I’m still in a sugar haze.
Snickers Cupcakes, makes 6
4 tbs sugar
4 tbs melted butter
1 cup 60% bittersweet chocolate chips
1 tsp vanilla
1 tbs cocoa powder
1/4 tsp baking powder
a pinch of salt
2 tbs milk
6 mini snickers bars
Peanut Butter Frosting
4 tbs butter, softened
1 1/2 cup powdered sugar
1 tbs heavy cream
1/3 cup smooth peanut butter
Recipe: Preheat the oven to 350 degrees. Whisk the eggs and sugar together. Whisk in the butter. Melt the chocolate over a double boiler (or in the microwave) until smooth and creamy. Mix this into the batter, along with the vanilla and cocoa powder until well combined. Gradually whisk in the flour, baking powder, and salt. Make sure to scrape the sides and get all the dry bits on the side incorporated. Slowly mix in the milk. Fill greased cupcake holders or cupcake liners 1/2 way full. Place a mini snickers bar in the middle of the batter, and pour more batter on top until they are 3/4 of the way filled. Bake for 12-15 minutes until the top is set and firm or a tester comes out clean. Remove from the oven and cool.
Frosting: In a bowl fitted with an electric mixer, cream the butter and sugar. Add the heavy cream and peanut butter and beat on medium high speed for about 5 minutes, until light and fluffy.
Assembly: Frost the cupcakes generously. Drizzle with chocolate syrup or melted chocolate and top with a peanut. Take a bite and sink into paradise.
Comme on now this is très gourmet
i wish it was my pre-birthday every day
and then you see the Snickers…check please.
sorry i’m not sorry