Snicker bar cupcakes

Snicker bar cupcakes

A light chocolate sponge cupcake with caramel peanut butter filling and topped with a snicker bar inspired frosting –  a fluffy frosting made from evaporated milk (inspired by the nougat in the snicker bars – although the frosting does not contain egg white but close enough for my liking) and a snicker bar ganache. You can use any chocolate cupcake or vanilla cupcake recipe for this frosting and filling. I have included my light chocolate cupcake recipe, which works well with the rich filling and frosting.

Cupcakes can generally be made ahead and freeze well without filling/frosting for one month. The filling and toppings can be made up to two days ahead and once assembled the cupcakes will keep in the fridge for four days.  Serve cold from the fridge.

Makes 12 cupcakes|Baking time 15 minutes + chilling time| Requires a bit of effort

Utensils required: Electric whisk|measuring cups & spoons & scale| saucepans & double boiler| 12 hole muffin tin

Light chocolate sponge cupcakes

3 tablespoons cocoa
95 mls boiling water
3 large eggs separated
3/4 cup (165 grams) white granulated sugar
3 tablespoons sunflower oil
1 teaspoon vanilla extract
3/4 cup (112 grams) plain flour
1 1/2 teaspoons baking powder

  • Preheat oven to 180 C (350 F)
  • Line a 12 hole muffin tin with paper cases
  1. Mix cocoa and boiling water together and stir until smooth – set aside
  2. Sift flour and baking powder together – set aside
  3. Beat egg whites with an electric whisk until stiff – set aside
  • In a large mixing bowl beat egg yolks and sugar together until thick and fluffy (about 2 minutes) then add oil and vanilla and beat until combined
  • Add cocoa water and mix, then fold in flour and mix until just combined
  • Finally fold in egg whites with a metal spoon by first mixing in a large spoon of egg whites to loosen the mixture and then folding in the remaining egg whites in two batches (figure of eight action works well)
  • Spoon the mixture into the muffin cases and bake for 15 minutes or until a cake tester comes out clean
  • Once cool, use an inverted piping nozzle or melon spoon to make holes in the centre of the cupcake for the caramel peanut butter filling

Caramel peanut butter filling (can be omitted)

2 tablespoons (30 mls) water
100 grams castor sugar
120 mls double cream
2 tablespoons smooth peanut butter
15 grams unsalted butter

  1. Heat water and sugar over medium – swirl saucepan rather than stir
  2. Once the sugar has dissolved, turn up the heat and bring to the boil, cook until dark in colour – always swirl the saucepan rather than stirring with a spoon
  3. Add cream once dark in colour and quickly mix with a wooden spoon, keep over low heat until smooth
  4. Remove from heat and add butter, then cool
  5. Once cool mix in peanut butter with a wooden spoon
  6. Use an inverted piping nozzle or melon spoon to make holes in the centre of each cupcake and pipe the caramel peanut butter filling into the centre (make the holes deep)

Snicker bar frosting

~Fluffy nougat style part
1 tin (410 grams) evaporated milk
5 tablespoons (75 mls) cornflour
1/3 cup (73 grams) castor sugar
100 grams unsalted butter – softened

  1. Mix cornflour and sugar together and whisk in evaporated milk until smooth, then cook over medium heat, stirring constantly, until very thick (about 15 minutes)
  2. Remove from heat, add butter and mix until smooth – leave to cool, then place in the fridge
  3. Once cold, beat with electric beaters until smooth
  4. Spoon over top of each cupcake

~ Snicker bar ganache
2 snicker bars (2 x 48 gram bars) chopped into small pieces
1/4 cup (62 mls) whipping cream
20 grams dark chocolate (70% cocoa)

  1. Heat cream, dark chocolate and snicker bars over boiling water until melted, remove from heat and stir until smooth (barring the nuts)
  2. Leave to cool and then refrigerate for at least 30 minutes.
  3. Spoon over top of each cupcake

How to assemble summary:

  1. Make holes in the centre of each cupcake – use an inverted piping nozzle or melon spoon to make holes in the centre of each cupcake (make the holes deep)
  2. Pipe caramel peanut butter filling into each hole
  3. Spoon cold fluffy nougat style frosting over each cupcake
  4. Spoon fridge cold snicker bar ganache over the top of each cupcake
  5. Chill for at least 1 hour in the fridge before serving