There’s something exciting about eating a 3-Step Cupcake.
- A way to let someone know they’re special to you.
Cupcakes with frosting? Kid stuff. Cupcakes with filling and frosting? Classy! Fun! Different!
These 3 Step Cupcakes were for CV’s bridal shower. I made Annie’s Snickers Cupcakes because a) CV loves Snickers, and b) I don’t. There’s a lot of baking that goes on in these parts, and yes, it’s gotten to a point where I try to bake things I won’t love. I’m sure you can figure that out. Baking foods I don’t love means I’ll try one and move on with my life, leaving the rest of my treats for friends and family, right?
To make 2 dozen, you will need:
For the cupcakes:
- 1/2 C cocoa powder
- 1/2 C hot water
- 2 C flour
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. coarse salt
- 1 C (2 sticks) unsalted butter
- 1 1/2 C sugar
- 2 large eggs, plus 1 egg yolk
- 1 3/4 tsp. vanilla
- 2/3 C sour cream or plain yogurt, at room temperature
To make the cupcakes, preheat the oven to 350 degrees, and line 24 muffin tins with paper liners. In small bowl, or measuring cup, whisk cocoa powder and hot water together till smooth. In another bowl, mix flour, baking soda, baking powder and salt, and set aside.
In medium saucepan, melt butter. Whisk in sugar, and stir till combined. Remove mixture, and beat in bowl of electric mixer fitted with paddle attachment till cooled. Mix in eggs and egg yolk, one at a time, stopping to scrape down sides as necessary. Add vanilla and cocoa mixture till combined. Mix in dry ingredients, adding alternately with sour cream, beating just till combined.
Fill muffin tins about 2/3 full with batter. Bake 18-20 minutes, or until tester comes out clean. Allow cupcakes to cool completely before filling and frosting.
For the filling:
- 1/3 C caramel sauce
- 20 fun size Snickers bars, chopped
Mix caramel and Snickers together in small bowl. To fill cupcakes, cut out a cone-sized shape in the top of each cupcake. Place a spoonful of filling in each cupcake.
For the frosting:
- 1 C (2 sticks) unsalted butter, at room temperature
- 1 lb. confectioners’ sugar
- 1 1/2 tsp. vanilla
- 1/3 C caramel sauce
- 1/2 tsp. coarse salt
- 2 T heavy cream
Beat butter in bowl of an electric mixer on low till smooth. Add sugar and beat till smooth. Blend remaining ingredients and beat till smooth. Up the speed and beat till frosting is fluffy, about 3-4 minutes. Fill pastry bag with icing and pipe in a swirl, from the outside of the cupcake, in.
Top with additional Snickers pieces, if you have them.