With the rain and spooky howling wind on Halloween night, we ended up with maybe half the number of trick-or-treaters that we normally get. Some neighboring communities postponed their trick-or-treating. To that I say "weak sauce!" and we used to go out in the SNOW and it was dark outside because we had daylight savings earlier back then. But I digress. For those that braved the weather we gave out extra candy and yet still had quite a bit remaining.
Snickers are my favorite candy. I love the chewy nougat texture contrasting with the crunchy peanuts and sticky caramel. What's not to love?
The only way that they could be better is by paying homage to them in the form of a cupcake. I made these cupcakes for my son's 2 month birthday but they'd be a great way to use any leftover candy...or just because.
It's essentially doctored up cake mix with a homemade caramel frosting. I love foods that look "fancy" :). Normally I'm adverse to using shortening but it makes the frosting whip up all silky like a dream. I bet it'd be even more awesome with butter flavored shortening. But if the thought of using shortening makes you absolutely gag then by all means feel free to use just all butter instead. Mmm...butter...
One Year Ago: Best Potluck Mac and Cheese and Buca Di Beppo's Spicy Chicken Rigatoni
Two Years Ago: Mini Triple Treat Cupcakes, Peach Whiskey Barbecue Chicken, and Napa Cabbage Salad
Three Years Ago: Chicken and Cheddar Dog Treats
Four Years Ago: Turkey Bean Pumpkin Chili
For the Cake
- Your favorite chocolate cake recipe or boxed chocolate cake mix (Being a new mom, I went boxed. No shame in that!)
- 24 frozen Snickers miniatures
- 2 sticks unsalted butter, room temperature
- 1/2 cup shortening
- 2 teaspoons vanilla extract
- 1 1/2 pounds powdered sugar
- 1/3 cup caramel topping plus more for drizzling
- 1/4 teaspoon salt
For the Decoration
- 12 frozen Snickers miniatures
- Caramel topping
- Chopped peanuts
- Preheat oven to 350 F. Line two 12-well muffin tins with paper liners.
- To make the cupcakes: In a large mixing bowl, prepare cake according to package directions. Evenly divide the batter among the prepared pans. Gently push a whole frozen Snickers Miniature bar into the center of the batter until the candy is flush with the surface of the batter. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes on a wire rack.
- To make the frosting: Cream together the butter and shortening using an electric mixer. Beat in the vanilla extract, salt, and caramel topping. Gradually add the powdered sugar, mixing thoroughly between additions until all of it has been added.
- To decorate: Cut each remaining Snickers bar square on the diagonal so that you have 24 halves. Garnish with chopped Snickers bar halves, chopped peanuts and a drizzle of caramel topping.