Snickers Cupcakes

 

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Snickers Cupcakes! These looked great right after I finished. But be warned, gravity takes a toll on the Nougat Frosting. If you make these, make them ready to serve the same day!

Cupcake Ingredients:

  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • pinch of salt
  • 3 tablespoons butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract

Nougat Frosting icing:

  • 1 Jar of Marshmallow Fluff
  • 1/4 cup Peanut butter
  • Caramel sauce for drizzle
  • crushed peanuts

OPTIONAL: Caramel buttercream frosting:

  • 1/2 cup softened butter
  • 1 1/2 cups icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream
  • 2 tbsp caramel sauce

Directions:

  1. Preheat oven to 350 degrees F. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.
  3. Fill the muffin cups 3/4 full.
  4. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
  5. Mix all the ingredients together for the icing in a mixer
  6. Put the frosting into a piping bag
  7. Frost the cupcakes

Enjoy!

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