Daddy Has a Sweet Tooth

We were out and about today and stopped at MurphyUSA to fill up my tank because it has the cheapest gas in town. (down to $3.53) Hubby spotted one of those candy bar sale signs they always have….

he has a GIANT sweet tooth….so that sparked an idea for his Father’s Day surprise. We bought 6 of them. Please don’t judge me as I have big ideas for them…that involve frosting and cupcakes…oh yeah! Did I mention he has a GIANT sweet tooth?

I saw some other great deals in drinks too…but I had places to go, people to see, and cupcakes to bake!

Since we were right beside Walmart, I ran in and picked up the ingredients to make the cupcakes…and I found these 100 Grand candy bars which will top my cupcakes off to perfection…I told you I had ideas…

Snickers Cupcakes with Salted Caramel Frosting & Caramel Sauce

INGREDIENTS
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 frozen Mars King Size Snickers candy bars, cut into 12 pieces each

Note: Not a fan of Snickers? Sub in your favorite candy bar, just make sure you freeze them first.

DIRECTIONS
Heat oven to 350°F.

Stir together dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed for 2-3 minutes. Slowly stir in the boiling water (the batter will be thin).

Fill paper baking cups 2/3 full with batter. Add in one piece of frozen candy bar. Add an additional tablespoon batter on top to ensure the candy bar is covered.

IMPORTANT: Make sure that you freeze the candy bar you choose to place inside of the cupcake. If they are not frozen they will melt too quickly and fall to the bottom of the cupcake.

Bake 22 to 25 minutes.

Salted Caramel Frosting

INGREDIENTS
2 sticks salted butter; room temperature
2 teaspoons vanilla extract
1 box (16 oz.) confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/2 teaspoon salt (optional)
1 Nestle 100 Grand candy bar, chopped into bits

DIRECTIONS
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

See a Cupcake Piping How-To from My Baking Addiction on Vimeo.

Garnish with chopped 100 Grand bars and a drizzle of caramel sauce.

Caramel Sauce

INGREDIENTS
1 cup (2 sticks) butter
1/2 teaspoon salt
2 cups packed dark brown sugar
1/2 cup milk
2 teaspoons vanilla extract

DIRECTIONS
Melt the butter in a heavy-bottom saucepan over medium heat. Stir in the salt and brown sugar and heat to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is totally dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Cool to lukewarm, about 30-40 minutes, stirring occasionally.

These cupcakes were phenomenal and Daddy has one happy sweet tooth for Father’s Day!!!

UPDATE: Hubby is in sugar coma after eating about 6 cupcakes…I can’t complain ’cause it’s father’s Day!!!

Who Dished It Up First
Jessica at The Novice Chef adapted from her 100 Grand Cupcake recipe
Chocolate Cupcakes adapted from Hershey’s
Salted Caramel Buttercream adapted from My Baking Addiction

See a slide show at This Moment.

You should know shop/project has been compensated as part of a social shopper insights study for Collective Bias and #MurphyUSA. All views/opinions are my own.