Ever since I was a kid, I remember my dad putting his candy bars in the freezer because he supposedly enjoyed them more when they were frozen. Amusingly they were always buried under a bag of frozen peas or a box of pierogies, so I tend to think he was attempting to hide them from the rest of us.

Now that I am a full fledged adult, I don’t eat candy bars all that often, but you can bet when I do indulge, those babies get frozen first. This recipe is a little homage to my frozen candy bar loving dad, Bill; although I like to call him Billiam for kicks.

These cupcakes consist of a moist doctored up cake mix recipe with a little surprise in the center, topped with creamy caramel buttercream and a finished with a little sprinkling of chopped Snickers and a caramel drizzle. Are you drooling yet? This recipe is rich, sweet, decadent and every candy bar lover’s dream!

This is definitely a semi-homemade type of dessert; if you’re opposed to doctored up box mixes, no worries, just sub in your favorite chocolate cake recipe. Personally, I think the cake recipe below is pretty rocking and I use it when I am in a hurry or need an incredibly moist cake. I hope you give this recipe a try because it’s definitely a crowd pleaser! Brian used the word incredible to describe these cupcakes and that is not an adjective he tosses around very often.

In other news, you will find my first vlog posted below. Yep, I busted out the video camera, put on my best campy voice and recorded a video detailing my favorite piping tips, and the super technical {note sarcasm} techniques that I use to frost the cupcakes you see on MBA. I promise when I venture into vlog land again, I will lose a little of the cheesiness, but hey, I was nervous! Enjoy watching; I hope my newly acquired Muppet voice gives you a little chuckle! Does anyone like the sound of their voice…mine sure makes me cringe!

Cupcake Piping How-To from My Baking Addiction on Vimeo.

Snickers Cupcakes

Ingredients:

For the cake:

  • 1 box devil’s food cake mix
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 3/4 cup sour cream
  • 3/4 cup vegetable oil
  • 3 eggs; lightly beaten
  • 1/2 cup warm water
  • 1 teaspoon of vanilla
  • 24-30 frozen Snickers Miniatures

For the frosting:

  • 2 sticks unsalted butter; room temperature
  • 1/2 cup shortening
  • 2 teaspoons pure vanilla extract
  • 1 1/2 pounds confectioners’ sugar
  • 1/3 cup caramel topping; plus more for drizzling
  • 1/4 teaspoon salt

Directions:

For the cake:

  1. Preheat oven to 350 degrees F.
  2. Line (2) 12 cup muffin tins with paper liners.
  3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
  4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
  5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
  6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
  7. Cool cupcakes thoroughly on wire rack.

For the frosting:

  1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
  2. 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 syrup. For thicker frosting you can gradually add in a little more sugar.
  3. Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.

Notes:

  • Not a fan of Snickers? Sub in your favorite candy bar, just make sure you freeze them first.
  • Not a fan of vegetable shortening? No worries, simply sub in butter for the shortening.
  • Edited: 6/26/15 due to a change in boxed cake mix content size.
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