Hello everyone, I hope you’ve all had a good start to the weekend!
Today’s temptations are these delicious Snickers cupcakes, made with my favorite chocolate cupcake recipe.
I’ve topped them with a caramel frosting, caramel sauce and salted peanuts.
I hope you’re tempted… here is the recipe, enjoy!
- 2 1/2 oz. (65 g) dark chocolate
- 2/3 cup (75 g) pure unsweetened cocoa powder
- 2 cups (450 ml) boiling water
- 2 1/2 cups (300 g) all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 cup (225 g) regular sugar
- 1 cup (200 g) soft light brown sugar
- 10 oz. (300 g) real mayonnaise (don’t use low-fat)
- 2 large eggs
- 2 teaspoons vanilla extract
Don’t be intimidated by the mayo, you won’t taste it! It’ll only make the cupcakes really moist and delicious.
Preheat the oven to 340 °F (170 °C).
Put the chocolate and cocoa powder into a bowl with the boiling hot water and stir until everything is melted and dissolved. Set aside to cool.
Put the brown sugar, regular sugar and mayonnaise into a mixing bowl and beat for about 3 minutes.
Add the eggs, one at a time, beating for 1-2 minutes between each egg. Add the vanilla.
Sift the flour, baking powder and baking soda and add to the batter in three additons, alternating with the cooled chocolate mixture.
Beat until there are no traces of flour left, but do not overmix.
Spoon the mixture into the paper cases to make them about three-quarters full. Use a cupcake tray if you have one.
Bake on the middle shelf in the preheated oven for about 18-20 minutes.
Leave to cool completely before decorating.
I’m making a caramel frosting for these cupcakes, you can find the recipe here.
I use an Ateco 829 tip to make a simple swirl on top of each cupcake.
Drizzle with some cooled caramel sauce, you can find my recipe here.
Sprinkle with some salted peanuts, chopped or left whole. .
And there they are – Snickers cupcakes. I hope you’re tempted…
I wish you all a great weekend!
Hugs from me to you.