Gooey Cupcakes: Snickers-Style

I’m so grateful for Ronne. While I’m helping my daughter pack to go off to college tomorrow, she’s here to share more gooey butter cupcake goodness … Snickers style!

It started innocently enough as an unassuming text message from Susie, “Any other gooey cupcake recipes?” (For those of you who haven’t tried the original gooey butter cupcakes, you might want to get to know this insanely good and super-easy dessert). Susie knows spending time in the kitchen is therapy to me, and she knows there’s nothing I like baking more than cupcakes. So that text was like a little gift from heaven.

This gooey butter cupcake variation is going to make the Snickers lovers in your family very happy. Chocolate, caramel, peanuts … it has it all!

From chocolate chips hiding in the cake to the insanely awesome peanutty-caramel filling. And just for fun, I topped it off with Susie’s homemade whipped cream.

My four-year-old friend Anthony even danced after eating one. I admit it. I did too. Now it’s your turn. Enjoy a little kitchen therapy, and eat one of the best gooey cupcakes ever.

Gooey Cupcakes: Snickers-Style
(makes about 24 regular cupcakes)

Gooey Chocolate Peanut Butter Cupcakes
Preheat oven to 350, and line cupcake pans with fun cupcake papers.

1 package Devil’s Food cake mix * ½ cup mini chocolate chips, dusted lightly with flour *1 egg, slightly beaten *½ cup butter, melted
Mix all ingredients together. Press 1-1/2 tablespoons of the dough into the bottom of your cupcake papers.

1-8 oz. package cream cheese, softened * 1 cup creamy peanut butter * 3 eggs * 1 t. vanilla * ½ cup butter, melted * 1-16 oz package powdered sugar
In a large bowl, beat the cream cheese, peanut butter until smooth, and add eggs, vanilla and butter. Continue beating until fluffy. Add powdered sugar and mix well. Spread ¼ cup of the peanut butter mixture in each cupcake liner. Bake for about 25 minutes, or until the outside of your cupcakes are golden brown. Be sure not to overbake – the inside of your cupcakes should be a bit gooey and maybe just a little unattractive. DON’T PANIC when you take them out of the oven and they fall a bit. That little dip has a very important purpose.
Peanutty Caramel Sauce
1 cup brown sugar (packed) * ½ cup half-and-half * ¼ cup butter * Pinch salt * 1 t. vanilla * ½ cup freshly chopped peanuts (I used the unsalted, dry-roasted kind)

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold. Divide the sauce in half. Put the first half in a lovely container and hide from everyone so you can sneak tastes of it on ice cream, graham crackers, pretzels, or your index finger. Take the other half and mix with the peanuts to use as a special filling on your cupcakes.

Putting it all together:

On a cooled cupcake, spoon one teaspoon of caramel peanut topping. Then top with a dollop of whipped cream and garnish with a few chopped peanuts.


Cupcakes inspired by
Easy caramel sauce from The Pioneer Woman

written by ronne

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