Tuesday, October 19, 2010

Snickers Cupcakes....you will need a glass a milk to wash these down!

I am a sucker when it comes to dessert, if I could skip over dinner and just have dessert I would....but that wouldn't be setting a good example for my little "wolf pack" and it wouldn't be good for my waistline either....

So I try to be good and not make a dessert everyday...but when I came across this recipe I knew it was destiny...the stars had aligned and I absolutely had to make these cupcakes.

Let's get started!

 Start by placing 2 cups of flour in a medium bowl and add 3/4 tsp. baking powder, 3/4 tsp baking soda, and 3/4 tsp of salt....mix together

 Than in a smaller bowl dump in your 1/2 c. cocoa powder and 1/2 c. of hot water

 Whisk until nice and smooth...like a babies bottom ( you know I really never understood that saying because I don't know about you, but it isn't like my bottom got harder with age).

 In a large bowl beat 16 tbs of butter, than add 1 1/2 c. sugar, mix until smooth

 Add two eggs and one egg yolk, adding one at a time and combining after each addition

 A cupcake paper works as a nice egg holder.....just a thought:)

 Drop 1 3/4 tsp. of vanilla to sugar mixture

 Add your cocoa mixture and combine

 Than add half of your flour mixture....combine

 Next add 1/3 c. of sour cream....combine, than add the other half of flour mixture.....combine, and finally add another 1/3 c. of sour cream......combine. Why can't you combine it all at once, well I am not really sure but I bet there is some scientific method to this and the results, a better tasting cupcake:)

 Here is another handy tip...use a ice cream scoop to fill your cupcake holders 3/4 full.....bake at 350 degrees for 18-20 min. Take out of the oven and let sit for 5 min in the pan...than take them out and let them finish cooling on a rack.
 Meanwhile...go ahead and cut up 24 fun size snickers and place in a bowl....you may need a few extra for snacking purposes...just to make sure you have bought a fresh bag of snickers:)

 Once cupcakes have cooled down cut a cone using a pairing knife....these little nuggets also make a tasty snack....
 Time to make the Carmel sauce...place 8 tbs. of butter, cut into pieces and 1 c. of sugar over medium-high heat
 Stir .....
 Once the sugar and butter has started to foam and becomes a nice brown color....add 1 c. of heavy cream.....I had to make this twice because as you can see I didn't let my sugar/butter cook long enough to get that nice Carmel color.

Take off heat, add a 1/4 tsp. vanilla and a pinch of salt....set aside and let cool.

 Frosting time....you may be thinking, this is the longest recipe EVER....but if you stay committed until the end....this cupcake won't let you down. On to the frosting...start by beating 16tbs. of butter that is at room temp.

 Add 1 pound of powdered sugar...combine

 Take 1/3 c. of the homemade Carmel sauce, 1 1/2 tsp. vanilla, and a pinch salt....add to the frosting and beat until smooth.

 Add 2 tbs. heavy cream and beat until light and fluffy

Place frosting in a zip lock bag and cut off one corner or use a pastry bag with a tip used for frosting.....If you are wondering...I used the zip lock bag:)

 Remember those 24 fun size Snickers you chopped up...well if you have any left add 1/2 c. of Carmel sauce to coat.
 Fill in those lovely cup cakes with the Snickers coated in Carmel.

Than with your pastry bag or zip lock bag...frost the cupcakes and garnish with some more chopped up Snickers ( I used 8 fun size snickers).

Well I hope you make it to the end of this recipe....because your taste buds will not be disappointed.

Chocolate Cupcakes

Preheat 350
Bake 18-20 min.

1/2 c. cocoa powder
1/2 c. hot water
2 c. flour
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
16 tbs. unsalted butter, two sticks
1 1/2 c. sugar
2 eggs and 1 egg yolk
1 3/4 tsp. vanilla
2/3 c. sour cream

Carmel Sauce

8 tbs. unsalted butter, cut into pieces
1 c. sugar
1 c. heavy cream
1/4 tsp. vanilla
pinch of salt


24 fun size Snickers, chopped
1/2 c. Carmel sauce


16 tbs. unsalted butter, room temp
1 pound powdered sugar
1/3 c. Carmel sauce
1 1/2 tsp. vanilla
Pinch of salt
2 tbs. heavy cream

Recipe: Annie's Eats

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