Know what happens when a Snickers bar and a cupcake get together?
Delicious, chocolatey awesomeness.
1 box Devil's Food Chocolate Cake Mix
1 cup buttermilk
1/2 cup canola oil
24 frozen Sickers miniatures, plus additional for topping
Preheat oven to 350 degrees. Line pan with cupcake liners.
Sift cake mix into a large mixing bowl.
Add eggs, buttermilk and oil. Using an electric mixer, mix until ingredients are all combined.
Using a large cookie scoop, fill liners 2/3 full. Gently push a frozen mini Snickers bar into the batter making sure the batter completely covers the candy bar. Bake for 18-20 minutes or until done.
Cool in pan for a few minutes and then place the cupcakes on a wire rack to continue cooling.
3 sticks unsalted butter, at room temperature
6 cups confectioners sugar
1 T whipping cream
1 1/2 tsp. vanilla extract
In the bowl of your stand mixer add butter and mix for about 1 minute.
Add confectioners sugar one cup at a time.
Add whipping cream and vanilla extract and beat until light and fluffy.
Pipe frosting onto cooled cupcakes (I use a Wilton 1M tip)
Top with chopped snickers bars and drizzle with caramel sauce.
Tip: Pour caramel sauce into a Wilton squeeze bottle and microwave it for 15-30 seconds to thin the caramel sauce. Let it cool before drizzling it over the frosting.