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.