Last week I travelled to Houston for my sisters “personal” shower. She is getting married on Dec. 16 so her friends and I decided she to throw her a shower. We played games, ate great food and watched her open gifts.
For the past month she has been trying to decide what to do for the grooms cake at the reception. My mother suggested to her that she have me make cupcakes. Maddie was hesitant at first, so I told her after the shower I would bake a batch for her and her fiance to try. Most grooms cakes are chocolate. I decided to make one of my favorite chocolate cupcakes…the snickers cupcake!
I stayed up late into the night baking and the cupcakes turned out delicious! Maddie and Isaac absolutely loved them and offically hired me to make the snicker cupcakes for the wedding. They described the cupcakes as “delicious, rich and unlike any cupcake they’ve had before.” I hope the guests at the wedding love them as much as Maddie and Isaac.
Here is the recipe for any readers that might like to try. Enjoy!
1 box Devils Food Cake Mix
1 small box Jello Chocolate Fudge instant pudding mix
1/2 cup vegetable oil
1 cup milk
1 cup sour cream
Chocolate Mousse Filling
2 cups heavy whipping cream
2 cups milk chocolate chips
Chocolate Buttercream Frosting
1 stick softened butter
2 1/2 to 3 cups powdered sugar
1/4 cup cocoa powder
1/2 tsp vanilla
1 bag mini Snickers
1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. Scoop the batter evenly into the cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.
2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.
3. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.
Makes 24 cupcakes.