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Snickers Cupcakes – Dark Chocolate with Caramel Buttercream

Dark Chocolate Cupcake Recipe adapted from Martha Stewart's Cupcakes.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 30 -32 Cupcakes
Author Jillian - a Food, Folks and Fun original!

Ingredients

For the Dark Chocolate Cupcakes:

  • ¾ cup unsweetened cocoa powder I used Hershey's Special Dark
  • ¾ cup hot water
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • tsp. salt
  • cups unsalted butter
  • cups sugar
  • 4 large eggs at room temperature
  • 4 tsp. vanilla extract
  • 1 cup sour cream at room temperature
  • 8 ounce package Snickers Bites divided

For the Caramel Buttercream:

  • 1 cup unsalted butter softened
  • ½ cup vegetable shortening
  • 2 teaspoons pure vanilla extract
  • 6 ½ cups powdered sugar
  • 1/3 cup caramel topping; plus more for garnish optional
  • 1/4 teaspoon salt
  • milk for thinning the buttercream as needed

Instructions

For the Dark Chocolate Cupcakes:

  • Preheat the oven to 350 degrees F. Line standard muffin tins 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, 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 until just combined.
  • Using a level 4 Tablespoon scoop scoop the batter into the prepared cupcake liners. Place a Snickers Bite into the middle of each cupcake, and use an offset spatula or knife to cover the Snickers Bite with batter. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Cool the cupcakes in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

For the Caramel Buttercream:

  • In the bowl of an electric or stand mixer, cream the butter and shortening on medium speed until light and fluffy, about 2-3 minutes. Add the vanilla extract, salt, and caramel and mix on medium speed until combined, about 1 minute.
  • Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel. For thicker buttercream you can gradually add in a little more sugar. If you add in too much, use a little milk, 1/2 tablespoon at a time, to thin the buttercream.

To Finish:

Nutrition

Serving: 1g