UPDATED: Snickers Cupcakes

I posted this recipe when I first started my blog, but thought I'd repost it with new photos and an updated recipe since I made them again this weekend! This Snickers cupcake recipe is my go-to recipe when someone asks me to bake for a party. This flavor combo seems to be the biggest crowd pleaser and never disappoints! The cupcakes turn out perfectly every time I make them and I know I can always count on this recipe. Plus, the caramel filled center is always a nice surprise to bite into! :)

Snickers Cupcakes
adapted from Homemade By Holman
makes about 24 cupcakes

For the cupcakes...

• 1 3/4 cups all purpose flour
• 3/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups sugar
• 2 eggs
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup milk
• 1 cup boiling water
• caramel sauce - I use Smucker's squeezable sauce to make it easier to fill the cupcakes.

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Combine flour, cocoa powder, baking powder, baking soda and salt in a large bowl and whisk to combine.
3. In the bowl of your stand mixer, mix sugar and eggs together on medium-low.
4. Add the vegetable oil and vanilla extract.
5. Add the bowl of dry ingredients in 3 parts, alternating with the milk in 2 parts.
6. Stir in boiling water - the batter will be thin.
7. Transfer batter to prepared pans, filling each liner about 2/3 of the way full. 
8. Bake approximately 15-18 minutes, until a toothpick inserted in the center comes out clean.  Cool in pans about five minutes and transfer to a wire rack to cool completely. 
9. When cool, use a cupcake corer to remove the center of each cupcake. Squeeze caramel sauce into the centers until it starts to spill out over the top of the cupcake.

For the frosting...

• 1 cup unsalted butter, at room temperature
• 1/4 cup caramel sauce
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 lb powdered sugar
• 8 mini Snickers bar for garnish

1. Beat butter on medium speed until smooth and creamy, about two minutes.
2. Add caramel sauce, heavy cream and vanilla and mix to incorporate.
3. Add powdered sugar, one cup at a time, beating on low speed until incorporated to reach the right consistency.  Increase speed to medium-high and whip about one minute until light and fluffy. 
4. Fill a piping bag and pipe onto cupcakes or frost as desired.
5. For the topping, drizzle a little bit of the caramel sauce over the frosting. Coarsely chop Snickers bars and sprinkle over the top of cupcakes, or cut mini Snickers in half and use a piece for a center topper.