Ingredients

For the cupcakes:
• 1 cup all-purpose flour (or gluten-free 1:1 blend)
• ½ cup cocoa powder (unsweetened)
• ¾ cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 egg
• ½ cup milk (dairy or plant-based)
• ¼ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup hot water
• 2 tbsp caramel sauce (for filling)
• ¼ cup chopped peanuts

For the frosting:
• ½ cup (1 stick) unsalted butter, softened
• 1 ½ cups powdered sugar
• 2 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt
• ¼ cup chopped Snickers pieces (optional, for texture)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
In a bowl, sift together flour, cocoa powder, sugar, baking soda, and salt.
Add egg, milk, oil, and vanilla. Mix until smooth. Stir in hot water (batter will be thin).
Fill liners ½ full. Bake 18–22 minutes, until a toothpick comes out clean. Cool completely.

Assemble:
5. Use a small knife or apple corer to remove a center plug from each cupcake. Fill hole with ½ tsp caramel sauce and press a few chopped peanuts into the center.
6. Make the frosting: Beat butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt. Whip until light and fluffy. Fold in Snickers pieces if using.
7. Pipe or spread frosting over each cupcake. Top with extra peanuts or a mini Snickers bar piece.

✨ These taste like a candy bar came to life in dessert form!

💡 Make ahead: Store unfrosted cupcakes at room temp; frost before serving.

PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 20 mins , Total Time : 50 mins , Servings : 12 cupcakes , Calories : 240 , Net Carbs: 29g , Fats: 12g , Protein: 4g