Snickers Coconut Caramel Cupcakes
It’s Friday! Hooray! And I am NOT showing you ice cream!
I know, it is a miracle that I actually baked a dessert. Like in the oven, HOT temps people. Not the below freezing ones I have been hiking in lately. Trust me, it was hard to actually get my brain to think outside the ice cream box, but when it started snowing again on Wednesday it got a little easier. Especially since I have been freezing my butt off since the sun set on late Tuesday night……and the sun has been gone ever since, taking all the warmth with it……
So I am not going to complain, cause I live here and that’s that.
What I will complain about? My broken oven! Ugh. It is awful, I mean all I want to do is bake, bake and bake some more since I am freezing and want warm goodies to literally warm me up, but my oven decided to slowly die on me yesterday. Ok, well technically I do not think it is slowly dying. No, actually I am pretty positive I know exactly what the problem is because this has happened twice now. The heating element got worn out and just simply needs to be replaced. Again. For the second time.
If you are asking yourself how I baked these cupcakes, well then I’d have to tell you I baked them before it started “dying”, but I could have baked them yesterday if I wanted to because lucky little me has double ovens to save the day!
When one goes down, the other one is there to pick me up and get me through these freezing cold, snowy May days.
Oh and trust me, I would have one big fat meltdown if I did not have an oven to use. It would not be a pretty site and most likely I would only allow my mom to see this meltdown because one, she can handle my meltdowns (anyone else would run for the hills and then run a little farther just to be safe) and two, I am super shy and would NEVER let anyone other than my mom see me like that. Never.
Which makes me wonder why on earth I am telling you about them. Blogging makes me do, err say weird (uncomfortable?) things.
Awkward.
I was never really a big candy eater growing up. I was one of the weird kids that actually liked eating healthy and had a whole bag of baby carrots after school instead mac and cheese or pizza or candy. Yeah, a whole bag. I have a stomach of steel.
To be honest, snickers were never my thing. They were hard to eat, so normally I tossed them a side on Halloween and went straight for the giant chocolate Malley’s bar. I would still do that today, however I have grown to like Snickers. I think this is mostly because they are in one of my all time favorite desserts that my mom makes every Christmas Eve. Death By Chocolate.
Not sure why her recipe has chopped Snicks, but it does and it works. Enough said.
I really started liking Snickers though when I made my homemade version for another project a few weeks ago.
Yes, homemade Snickers! They are awesome and basically these are a cupcake Snickers. Yes, cupcake Snickers, and yes they are even better (of course I would say this).
Ok, but here is the thing. These are not just a normal Snickers flavor. Nope, instead of regular old caramel sauce I made coconut caramel sauce. Ah huh. It is safe to say these cupcakes are epic.
Let’s break them down just so you can understand how epic they are.
Chocolate cupcakes with the centers removed and filled with a little milk chocolate ganache just at the very bottom of the cupcake and then filled to the brim with marshmallow coconut nougat filling. Then, I topped them with more milk chocolate ganache and frosted them with a coconut caramel buttercream frosting, sprinkled on toasted coconut, chopped peanuts and another good drizzle of both the milk chocolate ganache and the coconut caramel sauce.
Yeah, I told you.
Epic.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Snickers Coconut Caramel Cupcakes
By halfbakedharvest
Course: Dessert, Snack
Cuisine: American
Keyword: cupcakes
Yes, homemade Snickers! They are awesome and basically these are a cupcake Snickers. Yes, cupcake Snickers, and yes they are even better
Ingredients
Coconut Caramel Sauce
- 1/8 cup water
- 1/4 cup brown sugar
- 1/2 cup canned coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Cupcakes
- 1 cups all purpose flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 cup coconut milk
- 1/4 cup canola oil
- 1/2 cup strong brewed coffee hot
Nougat Filling + Chocolate Ganache
- 2 tablespoons coconut oil melted
- 1/4 cup sugar
- 1/4 cup canned coconut milk
- 3/4 cup marshmallow fluff
- 1/8 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/3 cup coconut toasted
- 1/3 cup peanuts chopped, plus more for topping
- 4 ounces milk chocolate chopped
- 1/4 cup coconut milk
Caramel Frosting
- 2 sticks butter softened
- 1 3/4 cup powder sugar or more
- 1/4 cup coconut caramel sauce
- 1/4 cup toasted coconut plus more for topping
- 1 tablespoon shredded sweetened coconut
Instructions
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Start by making the Coconut Caramel Sauce. Whisk together the coconut milk, vanilla, and salt in a small bowl. Set aside. Combine the brown sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 5-6 minutes. When you see that it has started to turn brown, slowly pour in the coconut milk mixture, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more (don't let it get too thick, it will thicken as it sits). Remove from the heat and set aside.
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Preheat oven to 350 degrees.
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In the bowl of a stand mixer or large mixing bowl combine the flour, cocoa powder, baking soda, salt and suger. Whisk to combine. In a small bowl add the coconut milk, egg, canola oil and vanilla extract. Stir lightly and then add to the flour mixture. Beat until the ingredients are well combined and then add the warm coffee. Beat well, until the mixture is very smooth. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool completely before filling and frosting.
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While the cupcakes bake make the frosting. Cream the butter in the bowl of an electric mixer until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and beat until combined. Add the 1/3 cup of coconut caramel sauce and beat until the caramel sauce is fully incorporated into the butter/powdered sugar. Then beat for 2-3 minutes, scraping down sides and bottom of the bowl. Fold in shredded coconut and toasted coconut and mix until just combined.
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While the cupcakes cool make the Nougat filling and the chocolate ganche. Melt the coconut oil in a saucepan over medium heat. Add in sugar and coconut milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in toasted coconut, sweetened coconut and peanuts.
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To make the ganache place the 4 ounces of milk chocolate and the 1/4 cup coconut milk in a heat proof bowl and melt in the microwave on 30 second intervals or gently melt in a sauce pan on the stove.
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To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with about 1/2 to 1 teaspoon of the chocolate ganache and fill the rest in with the the nougat filling. Top that with a layer of the ganache. Transfer the Coconut Caramel Frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake (you can also just spread the frosting on with a knife). Drizzle with the remaining chocolate ganache and sprinkle with toasted coconut, chopped peanuts and drizzle with additional coconut caramel sauce over the top, if desired.
Such a Friday recipe.
Mercy!!! My husband would go for these. They are so yummy looking.
Your pictures are always to good. You do an outstanding job with them.
OOPS!!! So good!!!!
Thank you so much Charlotte! Hope you guys make these and LOVE them!
Wow. To say these took you AWHILE to make would be an understatement. They are stunning, the recipe is so creative, the photography is stellar. Yes, you rocked these. Bravo! And I happen to love Snickers!
Wow! Thank you, thank you, thank you! Means so much coming from you! Yes, they took a little while and normally I am not into that, buy they were SO worth it upon first bite. I still can not get the awesome taste and flavor out of my head!
Thanks so much Averie!
These are some serious cupcakes! Love every single flavor you’ve stuffed in there!
hank you, Lori!! They are serious, but man are they SO worth it. I could not believe how good they were!
I already pinned these this morning! Love!
Yes! Thank you so very much Maria!! I hope you guys have a great weekend!
Those look so good! Great shots of all of that ooey gooey dripping goodness!
Thank you so much Kevin! The dripping shots were fun to shoot!
OMG – These look AMAZ-ING! Love anything Snickers-related though, so I might be a bit bias! 🙂
Thank you, Liz! Snickers anything is pretty good! Have a great weekend!
Happy Friday indeed! WOW! I’m drooling and it’s not even noon!
Thanks Kelly! Hope you have a great weekend!
I’m dying over these cupcakes! They look simply scrumptious! Beautiful photos!
Thank you so much Kelli!
I need to look away before I try to jump inside of my computer and eat my way out of it! Have a great weekend!
Ha! Thank Julia! Hope you have a great weekend too!
So many amazing elements going on in one cupcake! It’s like a flavor overload! I love it! Definitely a FRIDAY cupcake 🙂
Thanks so much Mimi!
oh my goodness… really need these soon. If nothing else, I am sure this Coconut Caramel Sauce will be happening on homemade ice cream in my kitchen this summer. It sounds deLISH! And those photos… no need for words. They’re just breathtaking! lots of drippage for me to drool over 🙂
Thank you, Holly!!! The coconut caramel sauce truly is AMAZING!
I never cared to much for candy growing up either except I did love snickers then and now. I can’t wait to try these cupcakes.
Thanks Victoria! I hope you love these!
Oh my lordy, Tieghan! These cupcakes look absolutely incredible! The Snickers lover in me is freaking the heck out. Have a fabulous weekend!
Thank you, Georgia!! You have a great weekend too!
Whooooooooooooa, lady! You’re on fire this week! These cupcakes are insanity!!!
Whoa!!! Thanks Ashely! Thant means a lot!!
This looks flipping fantastic! I’ll have to make these for my snickers obsessed mom!
Thanks Nessa and yes you have to!! She will love them!
LOVE. I’m a F.O.O.L. for snickers!
Haha! Thank you so much Cassie! Hope you have a great weekend!
Wowza! That looks insanely good! And your photos are absolutely gorgeous. Great post!
Wow! Thanks you, Anne!
Sorry about your dying oven! But dude, these cupcakes – whoa. Yeah, I need every bit of this in my life.
haha! Thanks Chung-Ah! Wish I could send some your way!
Ok, these are totally calling my name! I love every flavor in them!
Thank you, Deborah!
What I would give to face plant myself into about 4 of those glorious cupcakes! I am loving all the deliciousness that you piled into them!! And coconut caramel sauce? I could slurp that whole jar down in a hurry 🙂
Haha! Thank you, Jocelyn! Hope you are having a great weekend!
Oh………..these could so get me that new sofa I want!! Thankyou so much for sharing the recipe. New follower from the WCFS Awards Linky. You can find me over at unravelingends.blogspot.com
Haha! Thanks Rikki and thank so much for following along! I am very excited to have you as a new reader and I hope you get that new sofa! LOL
Wow, this looks really good! Great pictures too. Nice work!
Thanks so much Jodi!
Seriously. There are no words Tieghan!
Thanks Dorothy!! I was kind of in shock as well! LOL
Would love for you to share this at my up where we pin all those who join to our party board http://myfashionforwardblog.com/2013/05/30/all-things-pretty-10/
Thank you!
Um, wow. Kiiiind of speechless at the moment! I don’t even like Snickers that much but I knooow I’d go to town on these cupcakes fo shoooo. LOVE the coconut addition. Maaaajor genius.
Thank you so much Hayley! I think you would LOVE these!
These are totally insane. I like it 😉
I know, but I really like insane! LOL! Thank you, Laurie!
Wow, these look Ah-mazing!! Excellent photographs by the way 😉
Thank you so much!!
Ps. I’m your newest subscriber! Love your site! I’d love it if you stopped by mine, I think you’d like it! 🙂
YA!! Thank you so much Tiffany! I am so excited to have you as a new follower!
I have now favorited every recipe of yours. Wow! Such amazing recipes.
haha! YES! Thank you, Kristi! I hope you love everything you try!
Incredible! These look awesome! Thanks so much for sharing with us at Time to Sparkle : )
Liz
Thank you so much, Liz!
Drooling…. seriously, drooling! Love them! I’ve pinned it! Thanks for sharing at Two Cup Tuesday at Pint Sized Baker.
Thank you so much!!! And thank you for pinning, Karyn!
These look absolutely amazing! Wow! I popped over from Six Sisters Stuff…thanks for sharing!
~Abby =)
Thank you so much, Abby!
My nugget filling is coming out a white color instead of a tan color! What did I miss? I added coconut oilsugar milk marshmallow fluff peanut butter and vanilla!
Hi Shareen!
As long as you added all the ingredients, followed the directions, the filling taste good and is the right consistency, than I would not worry about the color at all! Sometimes things turn out slightly different for other people.
Hope you are enjoying these right now!
Hi I just found this recipe and I have to say it looks amazing. I really want to make them but my family and I are not big fans of coconuts. Do you have this recipe without it or something similiar?
Hey Cassie! Just swap coconut milk for regular milk in the cupcakes and then use heavy cream for the caramel, Nougat Filling + Chocolate Ganache. Leave all the shredded coconut milk out. Hope you love these!
Thanks!
So happy I came across this! Quick question though, in the recipe some parts say canned coconut milk and others just say coconut milk. Should it all be canned or are those two different ingredients.
HI! I always use full fat canned coconut milk in my recipes. so sorry if that is confusing! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Hi,
Everything on your site makes me drool? would love if you would also provide meatric measurements for us Europeans! It would make it a whole lot easier to bake your delicious everything.
Thanks
Lynne
Hi Lynne! I will look into it! Thank you!