Ingredients
Method
- Preheat your oven to 350°F (177°C) and line a standard 12-cup muffin pan with cupcake liners; set up a second pan with 3 more liners for the remaining batter.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined, then set aside.
- In a large bowl with a pour spout, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth and fully incorporated.
- Pour the dry ingredients into the wet mixture, add the hot coffee or hot water, and whisk everything together until a thin, smooth batter forms.
- Divide the batter evenly among the prepared liners, filling each one no more than two-thirds full to allow for proper rise without overflow.
- Slide the pans into the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few dry crumbs.
- Remove the pans from the oven and let the cupcakes rest in the pan for 10 minutes, then transfer them to a wire rack to cool completely to room temperature — at least 60 minutes — before moving on.
- Once cooled, place the cupcakes in the refrigerator for 20 to 30 minutes to firm up the tops, which makes hollowing and filling much cleaner.
- While the cupcakes chill, make the frosting: beat the softened butter in a stand or handheld mixer on medium speed for about 1 minute until completely smooth, then add the creamy peanut butter and beat on medium-high until fully combined.
- Add the powdered sugar, heavy cream, vanilla extract, and salt to the mixer bowl; mix on low for about 20 seconds to bring it together, then increase to high speed and beat for a full minute until the frosting is light and fluffy.
- Using a small sharp knife, cut a shallow circle — about 1 inch wide and 1 inch deep — into the center of each chilled cupcake and lift out the cone-shaped piece; slice off the pointed tip of the cone and set the flat top piece aside.
- Spoon roughly 1 to 2 teaspoons of the cooled, thickened salted caramel into each carved cavity, then gently press the reserved flat top piece back over the filling to seal it in.
- Pipe or spread the peanut butter frosting generously over each filled cupcake, then finish each one with an extra drizzle of caramel sauce and a scattering of chopped Snickers pieces.
- Serve the cupcakes right away or refrigerate them covered for up to 3 days, bringing them to room temperature for about 20 minutes before serving for the best texture and flavor.
Nutrition
Notes
These cupcakes were inspired by the classic candy bar we all secretly eat before dinner. The caramel pocket in the center is the little surprise that makes everyone's eyes go wide — don't skip it.