Ingredients
Method
Caramel Sauce (if making your own)
- Place the sugar in a medium saucepan over medium heat. Stir gently with a heatproof spatula until the sugar melts into a clear amber liquid, about 6 to 8 minutes.
- Add the butter pieces and stir until fully melted and combined. The mixture will bubble vigorously; reduce the heat to low.
- Slowly pour in the heavy cream while whisking constantly until smooth and uniform.
- Remove from heat and stir in the vanilla extract and salt. Let cool completely before using. Store leftovers in the refrigerator for up to 2 weeks.
Chocolate Cupcakes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar.
- In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and buttermilk until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Whisk just until combined (a few lumps are okay).
- Add the hot coffee and whisk until the batter is smooth and thin. Do not overmix.
- Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Peanut Butter Frosting
- In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
- Add the peanut butter and beat until fully incorporated.
- Add 1 cup of powdered sugar, the vanilla extract, and salt. Mix on low speed until combined, then increase to medium and beat for 30 seconds.
- Add the remaining powdered sugar, 1/2 cup at a time, alternating with 1 tablespoon of cream each time, beating well after each addition, until the frosting is light, fluffy, and spreadable.
To Decorate
- Transfer the peanut butter frosting to a piping bag fitted with a large star tip (such as Ateco 1M). Pipe a swirl onto each cooled cupcake.
- Place the cooled caramel sauce in a small zip-top bag and snip off a tiny corner. Drizzle caramel over the frosting on each cupcake.
- Top each cupcake with half a fun-size Snickers bar, pressing gently to secure.
Nutrition
Notes
For the best flavor, use natural-style peanut butter; just stir well before measuring. If you prefer a thicker caramel, cook it 1-2 minutes longer after adding the cream. Store frosted cupcakes in an airtight container at room temperature for up to 8 hours or in the fridge for up to 3 days. Let refrigerated cupcakes sit at room temperature for 30 minutes before serving. To make ahead, bake the cupcakes and freeze them unfrosted for up to 1 month; thaw and frost when ready. The caramel sauce recipe makes extra—use it on ice cream or pancakes.