Pumpkin Snickers Cupcakes |Cooking With Amanda

I'm not sure if you know this about me, but I'm pretty much a candy expert. If there was ever such a thing as a PHD in candy, I'd have all the fancy degrees hanging on my office wall. It wouldn't be unusual for me to get an urgent phone call at 3 am and have to rush to an emergency chocolate tasting.

It would be a hard life, but I think I could handle it. Someone has to be willing to make sacrifices around here.

It is with this in mind that I find it my duty to inform you that for those in the know, there is a very distinct candy hierarchy.

There are the lightweight candies: gummies, hard candies, candy corn, salt water taffy. Anything fruity that isn't incredibly filling or decadent. These candies are basically calorie-free. Like eating air, really. Honestly, one should never deprive themselves of these invisible treats.

Then you've got the middleweights: Nestle Crunch Bars, Kit Kats, Peppermint Patties. There is chocolate involved, but they aren't a valid lunch choice. You're still walking away hungry and in search of further sustenance.

And at the top of the hierarchy… the heavy hitters. Twix (I mean…you get TWO), Peanut M&Ms, Reese's Peanut Butter Cups… and the granddaddy of them all, Snickers Bars.

Snickers bars are the meat and potatoes of the candy world. The jackpot. It really doesn't get better than a Snickers bar, especially straight out of the freezer. And trust me, I would know. I'm the expert.

Because you deserve the very best, I decided to combine Snicker Bars with everyone's favorite Fall flavor – pumpkin. And what we have here is the ultimate Halloween treat! Pumpkin cupcakes, peanut nougat frosting (it is TO DIE) and Snickers candy bar pieces to finish them off.

Enjoy them as part of your Halloween celebration – they're party perfect!

We're having a Boo Bash here on Food Fanatic! If you're planning a Halloween party this year, we've got plenty of recipes to make your little ghouls and goblins scream with delight.

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Pumpkin Snickers Cupcakes Recipe

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Ingredients

For the Cupcakes:

1 box white cake mix
1 15 ounce can pumpkin
3 large eggs
1/2 cup water
1/2 cup sour cream
1/4 teaspoon ground cinnamon

Peanut Nougat Frosting:

4 tablespoons salted butter, slightly softened
1/4 cup creamy peanut butter
1/4 cup heavy whipping cream
1 teaspoon pure vanilla extract
7 ounces marshmallow cream
3 cups powdered sugar

For the Chocolate Coating:

2 cups semisweet chocolate chips
4 tablespoons vegetable oil, or shortening
12 fun-size snickers bars, cut into quarters

Directions

For the Cupcakes:

Preheat oven to 350°F. Line 24 muffin tins with cupcake liners and set aside.
In the bowl of your mixer, beat cake mix, pumpkin, eggs, water, sour cream, and cinnamon on low speed for 30 seconds.
Increase speed to medium and beat for 2 minutes. Fill each tin 2/3 full with batter and bake for 15-20 minutes or until tops spring back when lightly touched in the center.
Remove from oven and let cool completely on wire racks.

For the Peanut Nougat Frosting:

In the bowl of your mixer, beat butter, peanut butter, vanilla and whipping cream on medium low speed.
Add marshmallow cream and beat on medium until smooth. Slowly beat in powdered sugar until just barely mixed.
Increase speed to high and beat for one minute, until fluffy.

For the Chocolate Coating:

In a microwave safe bowl, microwave chocolate chips and oil/shortening, stopping to stir every 30 seconds until smooth. Let cool to where it is no longer hot, but still pourable.
Dip cupcakes in chocolate, frosting side down. Allow excess to drip off, then place on plate.
Top with Snickers pieces before set. Keep uneaten cupcakes stored in the refrigerator.