A delicious chocolate cupcake, filled with caramel and topped peanut butter buttercream and a vegan chocolate bar!
My mum went crazy for these cupcakes, mainly because she is a massive snickers bar fan. It's one of her favourite chocolates and when I said I was making a cupcake inspired by snickers, she hovered at the kitchen till they were ready. Snickers chocolate bars have beautiful components; chocolate, caramel, nougat and peanuts. Whilst I didn't make any nougat, the rest I incorporated into a cupcake and I think you'll like these a lot. Instead of a snickers bar on top, I used Buttermilk's Peanut Nougat chocolate bar which I hope they don't mind me saying, is essentially a vegan/dairy free snickers and is a superb replica. They might even be a little bigger than a snickers which is a winner for me, except they have more of a dark chocolate taste than milk . I've mentioned Buttermilk a lot in my recipes, as they do master a lot of chocolate bars for vegans or plant-based diets and it's so important to see more of these products coming into supermarkets.
If you love chocolate, peanuts and caramel....
Check out my other recipes for more inspiration!
Recipe
Prep: 30 minutes
Cook: 18 minutes
Serves: 12 cupcakes
Notes:
- If you can't find the vegan chocolate bars, feel free to use whatever chocolate bars you like, and if that means actual snickers then do whatever works for you :)
- If you don't want to make caramel, shop-bought will also work.
- Cupcake trays come in varied sizes so your cupcake tray might be smaller than mine. in that case, you may produce more than 12 cupcakes - just save the batter for when the first batch is done and bake the rest after.
Ingredients
- Cupcakes
- 170g Self-raising flour
- 170g Caster sugar
- 220ml Soya milk + 1 tbsp Apple Cider Vinegar
- 1 tsp Vanilla extract
- 3 tbsp Cacao powder
- 70g Vegetable oil
- 1 tsp Baking soda
- Pinch of salt
- Caramel sauce - I use this recipe but with dairy free cream and it works the same!
- Buttercream
- 250g butter
- 400g icing sugar
- 3tbsp peanut butter
- 1-2 tbsp soya milk at room temp- if needed
- Topping
- Caramel Sauce
- x3 Chocolate peanut bars chopped into 4 pieces
- 30g peanuts chopped
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Method
- If you haven't made the caramel sauce yet do this first as it needs to cool down before you can use it. Simply use this recipe.
- Whilst the caramel is cooling, make the cupcakes. Preheat the oven to 170℃ and line a cupcake tray with cases.
- Combine the soya milk and apple cider vinegar in a jug and leave to curdle a few minutes to create a 'buttermilk'.
- In a large bowl, sift together the flour, cocoa powder, baking soda and salt.
- In a separate bowl, beat the sugar with the vegetable oil until combined. The stir in the 'buttermilk' and vanilla.
- Add the dry ingredients to the wet and gently stir together until you have a smooth cake batter.
- Using two spoons, add cake batter evenly into the cupcake cases about ⅔ full, then place in the oven to cook between 15-18 minutes, until a knife inserted comes out clean.
- Leave to cool in the cupcake tray before removing.
- Remove the core of the cupcakes and fill the hole with out 1-2 tsp of the caramel sauce. Then pop the 'lid' back on.
- Keep the cupcakes covered to keep them moist.
- Make the buttercream. Beat the butter until soft and creamy (can be done with an electric mixer or with some elbow grease!).
- Once smooth and no lumps are visible, gradually add the icing sugar about 100g at a time. Keep mixing until all the sugar is combined and you have a fluffy buttercream. Lastly add the peanut butter and mix together - add more for desired taste. If the buttercream is too thick add a splash of soya milk to loosen up.
- Spread or pipe the buttercream on top of the cupcakes and then top with a chunk of the chocolate peanut bars. Drizzle more of the caramel sauce on top and a sprinkle of the peanuts. Keep in the fridge to keep firm then bring to room temperature before serving. Best kept covered in the fridge up to 5 days. Enjoy!
Christina
xx
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