Vegan ‘Snickers’ Cupcakes

These vegan snickers cupcakes combine the flavours of your favourite chocolate bar in cupcake form. With a rich, chocolate cupcake, topped with the creamiest peanut butter frosting, a drizzle of caramel sauce and finished with some chopped dark chocolate and crushed peanuts, these are the most indulgent cupcakes and I guarantee that no one will ever know they are vegan!

Course Dessert

Cuisine Australian

Prep Time 30

Cook Time 30

Total Time 1

Servings cupcakes

Calories 330kcal

Author Sally

Ingredients

For the Chocolate Cupcakes:

1 cup almond milk
1 tablespoon white vinegar
¾ cup plain flour
½ cup self raising flour
½ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
⅓ cup canola oil
¾ cup white sugar
1 teaspoon vanilla

For the Peanut Butter Frosting:

¼ cup (60 grams) dairy-free spread
½ cup (125 grams) smooth peanut butter
1 teaspoon vanilla
2 cups icing sugar
2 tablespoons almond milk
pinch salt optional

For the Vegan Caramel:

1 cup sugar
4 tablespoons dairy-free spread
200 ml coconut milk canned
salt to taste

Instructions

For the Chocolate Cupcakes

Preheat oven to 180°C and line a muffin tin with 12 patty cases / cupcake liners.
In a small bowl, mix together the white vinegar and almond milk. It will split and curdle but this is ok! Set aside.
In a medium bowl, whisk together the plain flour, self raising flour, cocoa powder, baking powder and bicarbonate of soda.
In a large mixing bowl, whisk together the canola oil, sugar and vanilla until combined.
Add the dry ingredients to the oil and sugar mixture, alternating with the milk until the batter just comes together, scraping down the sides of the bowl as necessary.
Spoon mixture into patty cases ensuring they are only ¾ full before placing them in the oven for 18 minutes or until they spring back when lightly touched. Remove from the pan and set aside on a wire rack to cool completely before frosting.

For the Peanut Butter Frosting

Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free spread and peanut butter for 1-2 minutes until creamy.
Add in 2 cups of icing sugar and beat on medium until combined. As mixture thickens, add in vanilla and almond milk. Add in extra icing sugar or almond milk if needed until it reaches the right consistency. Add pinch of salt to taste if frosting is too sweet.

For the Vegan Caramel

In a small saucepan, heat sugar giving it a stir, scraping the bottom as it starts to melt. You will get lumps and may even get some crystals which is ok, just turn the heat down lower and slowly let the sugar melt into a syrup. It will start to turn a golden colour. If it is getting too dark before the sugar has melted, then your heat is too high - turn it down and wait.
Once the sugar had melted, add in dairy-free spread and stir through with a whisk until melted. Add in coconut milk and whisk to combine. Let the caramel come to the boil and then let simmer for 5-10 minutes until the mixture becomes an amber colour and it has thickened. Add salt to taste.
Take the caramel off the heat and allow to cool. The mixture will continue to thicken until it has cooled completely. Store extra caramel in a airtight jar in the fridge for up to 2 weeks.

Assemble the cupcakes.

Pipe a swirl of peanut butter frosting onto the cooled chocolate cupcakes, or you can just use a knife for a more rustic look. Drizzle more caramel over the top of the frosting and top with a sprinkling of roasted peanuts and chopped dark chocolate if desired.

Notes

These cupcakes are best stored in the fridge so that the peanut butter and caramel do not melt. Allow to come to room temperature before eating.

Use canned coconut milk for best results. This Tcc brand one is my favourite.

Nutritional information not including caramel sauce.

Nutrition