Recipe: Snickers Cupcakes

 

Ingredients:

The Cake:

1 (5.9 ounce) package instant chocolate pudding mix
1 (18.25 ounce) package devil's food cake mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
4 eggs - lightly beaten
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

The Frosting:

2 sticks unsalted butter - room temperature
2 teaspoons pure vanilla extract
1/2 cup shortening
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping
1/4 teaspoon salt

Directions:

The Cake:

Turn the oven on 350 degrees.
Prepare (2) 12 cup muffin tins. Line them with paper liners.
Mix the cake and pudding mixes, beaten eggs, vanilla, water and sour cream in a large bowl.
Split equally the batter among the cups.
Carefully put a frozen Snickers bar into each cup, cover it with batter and smooth the top.
Bake for about 20 minutes.

The Frosting:

Cream the shortening and the butter, using stand or electric mixer for about 2 minutes or until smooth. Put vanilla, caramel syrup and salt in the mixture. Stir frequently.
Add sugar but mix thoroughly after each addition. Sweeten according to preference and pour more caramel syrup in if not sweet enough.
Put some chopped Snickers bars in and the cupcakes are ready to be served.

Note: You can replace Snickers with any candy bar you like.