I love making cupcakes when there are going to be kids to eat them. Their reactions to cupcakes, candy and colorful decorations mimic my own reaction. Their little eyes get really big, a squeal of delight escapes their lips, and a pudgy little hand reaches out to grab the closest brightly-colored, sugar-filled cupcake. The adults, on the other hand, walk by a cupcake and say, "Oh this is not good for my waistline!" Or "Oh no, you shouldn't have." I didn't bring the cupcakes for you silly, I brought them for the kid inside of you!
These next cupcakes are for all the hungry people out there! They are made especially thinking of my Dad and sister Gina who have a strong affection for king size snickers. Fun size? Please! Hand me a King size!
Chocolate Cupcake with a Salted Carmel Buttercream and Snicker topping
Adapted from The Novice Chef Blog
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350. Combine all dry ingredients in a large bowl. Add eggs, milk, oil and vanilla, beat for 2 minutes with an electric mixer on medium speed. Stir in boiling water. Pour in cupcake pans and bake for 20-25 minutes.
2 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
1 pound confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1 teaspoon salt
8 fun size snicker bars, chopped
Cream butter, vanilla, salt and caramel together. Add sugar slowly. Once all the sugar is added
evaluate consistency and add more caramel or more sugar to get the correct consistency. I added more caramel. Top with snickers and drizzle with caramel. For easy drizzling pour caramel topping in a ziplock and cut one corner.
Get in touch with the kid inside of you! Enjoy!