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Snickerdoodle Cupcakes

Prep Time:

15 Minutes

Cook Time:

20 Minutes

Serves:

12 Cupcakes

Level:

Intermediate

About the Recipe

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Ingredients

Chocolate Cupcakes

  • 3/4 cup all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup White Granulated Sugar

  • 1/2 cup packed Light Brown Sugar

  • 2 large eggs, room temperature

  • 1/3 cup vegetable oil

  • 2 teaspoons pure vanilla extract

  • 1/2 cup buttermilk, room temperature

Peanut Butter Frosting

  • 1 cup unsalted butter, room temperature

  • 1 cup creamy peanut butter

  • 3 cups Confectionars Powdered Sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 2-3 tablespoons milk

Topping

  • Caramel sundae sauce

  • 6 fun-size Snickers candy bars, chopped into halves

Preparation

Step 1


Preheat oven to 350ºF. Prepare a cupcake tin with liners and light coat of nonstick cooking spray.


Step 2


Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.


Step 3


Whisk together granulated sugar, brown sugar, and eggs. 



Step 4

Mix in oil, vanilla, and buttermilk. Gently fold in dry ingredients until batter forms.


Step 5


Fill cupcake liners halfway with the batter. Bake for 20 minutes or until a toothpick inserted comes out clean.


Step 6


Let cool completely before frosting. 


Step 7


To make peanut buttercream frosting, use an electric mixer to whisk together butter and peanut butter until smooth. Add 1 cup of powdered sugar, vanilla, and a tablespoon of milk. 


Step 8


Whisk at high speed until smooth. Alternate powdered sugar and milk, whisking at high speed and scraping down sides of bowl as needed.


Step 9


If needed, continue adding milk one tablespoon at a time until desired consistency is reached.


Step 10


Drizzle with caramel sauce. Top with candy bars and chopped nuts.



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