Ingredients
½cupnatural cocoa powder,unsweetened
¾cupall purpose flour,spoon & leveled
½tspbaking soda
¾tspbaking powder
¼tspsalt
2large eggs,at room temperature
½cupgranulated sugar
½cupbrown sugar,packed
⅓cupvegetable oil,or melted coconut oil
2tsppure vanilla extract
½cupbuttermilk
5tbspunsalted butter,softened to room temperature
1cupcreamy peanut butter
1cupconfectioner’s sugar
⅓cupheavy cream
1tsppure vanilla extract
¼tspsalt
½cupcaramel sauce,store bought or homemade
6fun size Snickers bars,chopped
Preparation
Preheat oven to 350 degrees F. Line two 12-count cupcake pans with liners.
Using a stand or handheld electric mixer, beat together the cake mix, pudding mix, eggs, oil, milk, and sour cream. Beat for about 2 minutes until well combined.
Scoop the batter evenly in all 24 cupcake liners. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and let them cool.
While the cupcakes are baking, prepare the mousse by melting the milk chocolate chips in the microwave. Melt for 30 seconds, remove and stir.
Place back in the microwave for 30 more seconds and stir. The chocolate chips should be completely melted. If not, continue to melt in 30-second increments. Set aside to cool.
Whip the heavy cream with a stand-alone or electric handheld mixer until it looks like whipped cream and stiff peaks form.
Fold in melted chocolate chips into the whipped cream until it is all evenly combined.
To fill the cupcakes, transfer batches into a piping bag. Once the cupcakes have cooled, press the tip of the piping bag into the center of the cupcake (about 1-inch deep) and squeeze while pulling the tip out.
Using a knife, frost the cupcakes with the remaining mousse and sprinkle with chopped Snickers pieces.
