Salted Caramel Snickers Cupcakes - Nomemade

Updated at: Thu, 17 Aug 2023 08:47:14 GMT

Step 1

For the cupcakes

Step 2

1. Preheat oven to 350°F. Line two standard cupcake tins with 16 liners, spray with non-stick cooking spray.

Step 3

2. In a large bowl, combine gluten free flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine and break up any lumps and set aside.

Step 4

3. In a medium bowl, mix together sugars, oil, vanilla and eggs.

Step 5

4. Add half of wet to dry , stir with a hand whisk.

Step 6

5. Add half of the buttermilk and stir.

Step 7

6. Add remaining wet and remaining buttermilk and mix until JUST combined. Do not overmix, this will cause the cupcakes to sink in the middle.

Step 8

7. Divide batter evenly between 16 standard cupcake liners, they should only be about half full. Over filling will result in sunken cupcakes.

Step 9

8. Bake at 350° for 15-17 minutes, until toothpick inserted into the middle comes out clean.

Step 10

9. Allow cupcakes to cool in the pan for 10 minutes, then transfer to wire cooling rack to cool completely.

Step 11

For the salted caramel

Step 12

1. In a medium sauce pan over medium heat, melt butter.

Step 13

2. Add brown sugar and stir combine.

Step 14

3. Stirring constantly, cook mixture over medium heat for 5 minutes, until the sugar has dissolved and mixture has thickened.

Step 15

4. Add heavy cream, vanilla and salt and stir until combined completely. You may have to stir over low heat to get it to come all together.

Step 16

5. Transfer to a glass bowl and allow caramel to cool to room temperature.

Step 17

For the buttercream

Step 18

1. Add room temperature butter to bowl of stand mixer. Beat on medium/high speed for 3 minutes until butter is light and fluffy.

Step 19

2. Add powdered sugar and beat on low until incorporated. Turn speed up to medium/high and beat 3 minutes.

Step 20

3. Add 1/2 cup of the cooled salted caramel to the bowl and beat until combined. Scrape down the sides of the bowl and beat another 2-3 minutes until light and fluffy.

Step 21

4. Transfer to a piping bag fitted with a piping tip.

Step 22

Assembly

Step 23

1. Once cupcakes have cooled completely, frost each generously with salted caramel buttercream. I used a Wilton 1M tip for these cupcakes.

Step 24

2. Drizzle leftover caramel sauce over the top of the buttercream. I microwaved the caramel for 10 seconds prior to drizzling.

Step 25

3. Top with chopped snickers bars.

Step 26

4. Enjoy!

Step 27

Tips for success

Step 28

1. Do not over mix the cupcake batter. This will result in sad, sunken cupcakes. I always use a hand whisk for this recipe to make sure I have the most control possible over mixing!

Step 29

2. Do not overfill the cupcake liners. I know it is hard not to add a generous amount of batter to each liner, but I promise these cupcakes raise beautifully to the top of the liners if you only fill halfway! Over filling is another common reason for sunken cupcakes.

Step 30

3. Do not open your oven prematurely. This can cause the cupcakes to sink as well.

Step 31

4. Be patient with the caramel sauce, it will come together! If it still seems a bit grainy or chunky, pour the caramel sauce through a fine-mesh sieve before allowing it to cool to get out any large sugar pieces that haven’t fully dissolved.

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