These cupcakes are totally over-the-top! Inspired by the Snickers candy bar, they begin with the best-ever chocolate cupcake recipe (so easy to make! so moist!), are topped with a luscious peanut butter buttercream frosting, a drizzle of salted caramel sauce, and a sprinkling of crunchy peanuts. Your friends will ask for these again and again!
Happy Friday, food-loving friends! Yet another week has passed us by (hope yours was a good one!), and once again I’m closing it out on a high note, with cupcakes. 🙂
Over the Labor Day holiday last week, I whipped up a batch of these for a big get-together with friends, and they were a huge hit. It was actually the second time I had made them. The first time was over a year ago, for a birthday bash, and I foolishly neglected to take pics so I could post the recipe. But I absolutely adored them and haven’t forgotten them since, so today we rectify that situation.
What is your favorite candy bar? I have a few that I love. Reese’s Peanut Butter Cups, duh. I’m also a big Twix fan. Milky Ways are a super indulgent treat… Maybe you are picking up on a little bit of a theme here. I’m a huge lover of all things chocolate, peanut butter, caramel, and crunchy. When I want all of those things in one? I’m all about the Snickers bar.
And when I want a dessert that’s going to knock everybody’s socks off, I make a batch of Snickers cupcakes. 😉
The cupcake base is MY FAVORITE. If you haven’t tried this chocolate cupcake recipe yet, I highly urge you to do so. It is hands-down the best. The chocolate flavor is so deep and rich. The texture is fluffy and moist, but not so overly soft that it can’t stand up to a generous amount of frosting. And the best thing of all is how easy they are to make. One bowl, people! This is my go-to, and it will undoubtedly be yours too.
We are topping them with the most incredibly peanutty peanut butter frosting. Everyone at the Labor Day bash was in love with the texture. It’s super fluffy and light, but rich at the same time. It’s because we take the extra time to cook the sugar down with egg whites, before whipping in the butter. The result is so super-smooth and silky.
The drizzle of salted caramel sauce and sprinkling of peanuts is what takes these cupcakes completely over-the-top! If you have people coming over this season to watch football, cook out, or have a little fall fire-pit action, this is the dessert you want to serve. I think it would also be fabulous for a birthday party or school bake sale!
When you have the right tools in your kitchen, it makes it super-simple to create show-stopping desserts. Here are a few of the items I used to create these cupcakes:
Everybody have a great weekend! xo
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- 4 egg whites
- 1 1/3 cup (266.67 g) granulated sugar
- 1 2/3 cup (378.33 g) unsalted butter, ((2 sticks plus 5 tablespoons), softened but still cool
- 3/4 cup (193.5 g) smooth peanut butter
- 1 teaspoon vanilla extract
- 3/4 teaspoon (0.75 teaspoon) kosher salt
- 1 batch Simply Perfect Chocolate Cupcakes
- 1/4 cup (56.5 g) Simply Perfect Salted Caramel Sauce,, completely cooled
- 1/2 cup (73 g) roughly chopped salted roasted peanuts
- Place the egg whites and sugar in a large metal mixing bowl and whisk together.
- Set the bowl over a small pot of simmering water, and heat, whisking occasionally, until the mixture becomes translucent and no longer feels gritty when rubbed between the thumb and forefinger.
- Remove from heat and whip on high speed until the meringue becomes glossy and thick.
- Cool completely (there should be no hint of warmth when the hand is place on the side of the bowl. Place in the refrigerator for 10-20 minutes, if necessary.)
- Add the butter, a tablespoon at a time, while whipping on medium-high.
- When all the butter has been added, fold in the peanut butter, vanilla, and salt.
- Transfer the buttercream to a pastry bag fitted with a 4B tip.
- Pipe swirls of frosting onto the cupcakes, top with a drizzle of salted caramel sauce, and sprinkle with peanuts.