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1 Chocolate and Peanut Butter Cupcakes Recipe | Riot of Flavours
Baking Chocolate Desserts HomeCooked

Snickers Cupcakes

October 16, 2012

The past week was hectic, but when I woke up on Saturday morning, I was all inspired to bake. I had been looking for recipes where I could use peanut buttercream frosting to use up the leftover buttercream that was whiling away in the fridge, before it could get, what I call, ‘fridgified’. After finding some really complex recipes and others that didn’t sound so great, I looked up a nice egg- and butterless cupcake recipe on Joy The Baker’s blog and started baking. The result was chocolate cupcakes with peanut buttercream frosting that tasted like Snickers (one of my favourite chocolates), only without the crunch.

Print Recipe
Chocolate and Peanut Butter Cupcakes
If you want to recreate the flavour of Snickers at home, try this!
Course dessert
Cuisine continental
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the cupcake (adopted from Joy the Baker's chocolate and peanut butter cupcakes)
Peanut buttercream frosting
Course dessert
Cuisine continental
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the cupcake (adopted from Joy the Baker's chocolate and peanut butter cupcakes)
Peanut buttercream frosting
Instructions
  1. Preheat the oven at 180 C and prepare the cupcake/muffin tins and set aside.
  2. Sift together the dry ingredients: flour, salt, sugar, baking soda and cocoa (if you're using it) in a bowl large enough to accommodate the batter at the end.
  3. In another bowl, whisk together the oil, water, vanilla and vinegar.
  4. Once they are well incorporated, add them to the dry ingredients and whisk at low speed or by hand till just incorporated.
  5. The mix will be quite runny, but don't worry.
  6. Fold in the chopped chocolate (if you aren't using cocoa) and pour into the prepared tins till 2/3rdfull. Put on a wire rack in the hot oven for around 20-25 minutes till a knife comes out clean. Let the cupcakes cool completely before frosting.
  7. Note: The chocolate pieces have a tendency to get stuck to the bottom of the tin, but keep it in the fridge if this is the case and it should come out easily.
  8. For the buttercream, whisk the two well till completely smooth and incorporated.
  9. Promptly pipe or apply on the cupcakes and ensure that you store the frosted cupcakes in an airtight box overnight for best results.
  10. Serve cold.
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