Snickers Chocolate Cupcakes

Forget going out to eat or ordering takeout every time you crave American food. Try making Snickers Chocolate Cupcakes at home. This recipe makes 24 servings with 291 calories, 4g of protein, and 19g of fat each. For 44 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. 2568 people have made this recipe and would make it again. This recipe from Sallys Baking Addiction requires milk chocolate chips, vegetable oil, heavy whipping cream, and instant chocolate pudding mix. Plenty of people really liked this hor d'oeuvre. Overall, this recipe earns a not so tremendous spoonacular score of 13%. Users who liked this recipe also liked Snickers™ Chocolate Cupcakes, Decadent Snickers Cupcakes With Chocolate Mousse Filling, and Snickers Cupcakes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350°F. Line two 12-count cupcake pans with liners. Using a stand or hand held electric mixer, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes. 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 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 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. (You may certainly skip this step and simply frost the cupcakes with the mousse.)Using a knife, frost the cupcakes with the remaining mousse and sprinkle with chopped Snickers pieces.

 

Step by step:

1. Preheat oven to 350°F. Line two 12-count cupcake pans with liners. Using a stand or hand held electric mixer, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes. Scoop the batter evenly in all 24 cupcake liners.

2. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

3. Remove the cupcakes from the tin and let 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.

4. 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 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. (You may certainly skip this step and simply frost the cupcakes with the mousse.)Using a knife, frost the cupcakes with the remaining mousse and sprinkle with chopped Snickers pieces.

Nutrition Information:

covered percent of daily need