Slightly Boozy Snicker’s Cupcakes

Chocolate cupcakes filled with peanuts & nougat and topped with caramel buttercream.

Makes 24. Adapted from my Milky Way Cupcakes. Chocolate cake from With Sprinkles On Top.



½ cup unsalted butter, softened

1 ½ cups sugar

3 eggs

2 cups all-purpose flour

1 cup cocoa powder

1 ½ teaspoon baking soda

½ teaspoon salt

1 ½ cups buttermilk

1 teaspoon vanilla

1. Preheat the oven to 350 degrees F, line cupcake tins w/ paper liners

2. Whisk together flour, cocoa powder, baking soda, and salt, then set aside

3. Combine buttermilk and vanilla, the set aside

4. In the bowl of a stand mixer beat butter & sugar until light and fluffy

5. Alternate adding flour mixture & buttermilk/vanilla to the butter/sugar, starting and ending with the flour

6. Beat until just combined

7. Fill the muffin tins 2/3- ¾ full, and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean

8. Cool completely, then cut out centers w/ a paring knife or cupcake corer

9. Fill w/ peanut nougat (recipe below), top with caramel buttercream (recipe below)


Peanuts & Nougat

1 cup roasted peanuts, coarse chopped

6 oz chocolate chips

8 oz marshmallow Fluff

1 tablespoon caramel Bailey’s Irish Cream

1. Melt chocolate chips

2. Stir in Bailey’s & Fluff

3. Fold in peanuts

4. Fill cored cupcakes


Caramel Buttercream

½ cup caramel topping

½ cup caramel Bailey’s Irish Cream

1 cup (2 sticks) unsalted butter, softened

5 cups powdered sugar

1. Cream butter, add 3 cups powdered sugar, beat until combined

2. Add caramel & Bailey’s, beat until combined

3. Gradually add remaining powdered sugar and beat on low speed until smooth

posted 5/16/14


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