The Pioneer Woman Tasty Kitchen
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Snickers Cupcakes

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Level: Easy

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Description

Snickers cupcakes with caramel frosting and a surprise in the middle!

Ingredients

  • FOR THE CAKE:
  • 1 box Devil's Food Cake Mix, 16-18 Ounce Box
  • 1 package Jello Instant Chocolate Pudding Mix (3.9 Oz Box)
  • 1 cup Sour Cream
  • 1 cup Vegetable Oil
  • 4 whole Eggs, Beaten
  • ½ cups Milk
  • 1 teaspoon Vanilla
  • 1-½ cup Chocolate Chips
  • 18 whole Bite Size Snickers Bars, Unwrapped
  • FOR THE FROSTING:
  • 2 cups Brown Sugar
  • ½ cups Butter
  • ½ cups Milk
  • 4 cups Powdered Sugar
  • 12 whole Bite Size Snickers Bars, Unwrapped

Preparation

Line muffin/cupcake pan(s) with paper liners. Recipe makes 18. Preheat oven to 350 F.

In a large bowl mix together all of the cake ingredients, except Snickers. Spoon or pour cupcake batter into cupcake pan. Stuff one mini Snickers in the center of each muffin, using a spatula to make sure Snickers is covered with cupcake batter.

Bake cupcakes for about 23 to 28 minutes (on the longer side, up to 5 minutes longer of what is on the back of the instructions for the devil’s food cake mix) or until cupcakes seem set. Unfortunately, the toothpick test doesn’t work since there’s a Snickers bar in the middle! When done remove the pan(s) from the oven and allow cupcakes to cool before frosting.

To make frosting, mix brown sugar, butter and milk in a medium saucepan over medium heat until butter melts. Once butter melts, increase heat to medium high and let it boil for about 2 minutes. Remove from heat and stir in powdered sugar.

Chop 9 to 12 mini Snickers in a blender or food processor.

Frost cupcakes with frosting and top with crumbled Snickers.

I adapted the base from Kevin & Amanda’s “The Best Chocolate Cake” recipe at kevinandamanda.com.

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