Ingredients
½cupnatural cocoa powder,unsweetened
¾cupall purpose flour,spoon & leveled
½tspbaking soda
¾tspbaking powder
¼tspsalt
2large eggs,at room temperature
½cupgranulated sugar
½cuplight brown 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,homemade or store bought
6fun size Snickers bars,chopped
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners. Set aside.
In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla until completely smooth.
Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir, about 5 stirs.
Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter won’t be very thick.
Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18 to 19 minutes or until a toothpick inserted in the center comes out clean.
For around 30 mini cupcakes, bake for about 10 minutes, same oven temperature. Allow to cool completely before frosting.
Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy.
Add the peanut butter and beat on medium-high speed until the two are combined. Add the confectioners’ sugar, cream, vanilla extract, and salt.
Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute.
Frost cooled cupcakes. Top with caramel sauce and chopped Snickers.
