Saturday, June 1, 2013

Snicker Cupcakes

YIELD: 24 cupcakes
PREP TIME: 10 minutes
COOK TIME: 18-22 minutes


1 (18.25 ounce) package devil’s food cake mix
1 (3.4 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
½ cup warm coffee


1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Bake in preheated oven

Peanut Butter Buttercream Frosting


1/3 cup solid vegetable shortening
·  1/3 cup butter
·   3/4 cup peanut butter
·   1 tsp of vanilla 
·   4 cups (approx. 1 lb.) confectioners' sugar, sifted
·   4-6 tablespoons milk
Makes: About 3 cups.


1.Cream shortening and butter with electric mixer. 
2. Add peanut butter and vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides  and   bottom of bowl often. 
4. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.
5. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in   refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
6. Ice cupcakes as desired I used a Wilton 2D tip and then garnish with snickers.


Crushed up frozen snickers

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