Happy Father’s Day everyone! Did you do anything spectacular for Father’s Day? Around here we usually do a cookout or something and Hubby usually doesn’t want anything major. He says “We show our love and appreciation everyday, not just on one day” but he’ll turn around and spoil me on Mother’s Day. Yeah, he’s awesome like that and yes he has brothers but they aren’t anything like him. They broke the mold with him and I’m the luckiest woman in the world to have him.
This year we decided no cookout. Instead he got fried chicken, onion rings, turnip greens, and cheesy bacon potatoes. Of course, I had to make dessert. So I decided it was going to be Snickers Cupcakes. Mmmm. Just the thought makes my mouth water. It’s a pretty close tie between Snickers and Reese’s as my favorite candy. Snickers has the combination of salty sweet goodness just right and I made Reese’s cupcakes last week. So Snickers won.
I started the way I always do. By searching the internet. I found a few that were based on doctored cake mixes and decided I wanted the homemade from scratch version instead. Besides, if I open my own shop I need to know how to make a cake without a box. I found this one from SarahCupcake.com and went shopping.
My gamer Hubby. I love him.
Look at that caramel. I have to admit, I had my doubts when I was making this caramel. The butter and sugar foamed up and looked…weird. It looked wrong. I thought I had messed up but worked through it and I am glad I did. It’s everything I wanted in a caramel drizzle.
The directions in the recipe say to cut out a cone/hole/shape of your choice and fill it with a mixture of the caramel sauce and chopped up Snickers. I did that for one tray. I experimented with the second tray.
These have the Snickers baked in. I used the mini Snickers and I keep them in the freezer to deter ants from getting them. Freezing them is an important step though. If you don’t freeze them they will disappear in the batter when you bake them. I wanted to see what the difference was between filled v. baked.
The recipe says it makes about 20 standard cupcakes. I had enough for 24. I used a 1/4 cup measuring cup to dish out the batter. The buttercream barely covered all 24. Of course, I like big mounds of piped frosting. As you can tell. I also put aluminum foil under the wire racks so I could drizzle and not worry about Hubby complaining about the caramel all over the counter. I was proud that I thought of it BEFORE I drizzled.
I think the filled cupcakes are my favorite. Something about the distribution and ratio of caramel to candy chunks to cupcake just worked better for me. These were my first filled cupcake so I’m glad they turned out. Hubby seemed pleased with them and that’s even more important.