There were some Snickers cupcakes in Food Network magazine a few months back and I’ve been looking for an excuse to make them. I got tired of waiting and decided to make them when I was wandering around the grocery store one day (my favorite hobby). I used my phone to check what ingredients I needed and luckily noticed the reviews on the Food Network website. Dry cake, nougat sliding everywhere, there were complaints about every little thing in the recipe. I still thought the idea was a good one but it needed major changes.
Basically this is vanilla cake with peanuts, a peanut butter & marshmallow nougat, and chocolate frosting. It turned out awesome. The cake was so soft and the peanuts added a great saltiness to it. The nougat layer was good enough to be eaten with a spoon. The chocolate frosting was good but I wish I had used my favorite one.
Did they taste like a Snickers? Yes and no. The top definitely did, although it could have used more peanuts. Know what else they were missing? The most important part of a Snickers! CARAMEL! I didn’t even realize they were missing caramel until I sat down to write this post. A caramel drizzle would have made these even better. But I heard no complaints and there are definitely none left so I guess no one missed the caramel too much!
cupcake from Ina Garten
For the cupcakes:
9 tablespoons unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1/2 cup plain yogurt
3/4 teaspoon vanilla
1 1/2 cup all purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts
For the nougat:
1 7-ounce jar of marshmallow fluff
1 cup creamy peanut butter
For the frosting:
4 tablespoons unsalted butter, softened
1 1/2 - 2 cups powdered sugar
3 ounces milk chocolate, finely chopped
2 ounces semisweet chocolate, finely chopped
1 - 2 tablespoons heavy cream
1/2 tablespoon vanilla
1/4 teaspoon salt
salted peanuts, for garnish
Heat the oven to 350 degrees F. Line muffin pans with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 1 at a time, then add the yogurt and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Gently stir in peanuts. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For nougat layer, use a spatula to fold marshmallow fluff and peanut butter together until combined. Spread a thin layer on cooled cupcakes.
For frosting, melt the 2 kinds of chocolate in microwave, stirring as needed. Set aside to cool slightly.
Beat butter until creamy; add 1 1/2 cups powdered sugar 1/2 cup at a time until fully incorporated. Add chocolate, heavy cream, vanilla, and salt. Beat until everything comes together and add powdered sugar as needed. Spread on top of nougat layer. Top with salted peanuts.