Before having to eat a gluten-free diet, my first choice for candy bar would probably be a Coffee Crisp. Mmm…those chocolate bars are special to me because my Grandma would occasionally treat us with a Coffee Crisp when we were at her place. But now, Coffee Crisp bars are off the list so I had to find a new favorite candy bar. That wasn’t difficult; when I found out that Snickers bars are gluten-free, they were an obvious choice. Peanuts. Caramel. Chocolate. Nougat. They are like the 4 ‘food groups’ of the candy world. And if you like a Snickers bar as is, you should really try freezing it. I like to stash a bag of fun-size Snickers bars in the freezer; the kids don’t think to look in the freezer for candy, and I can indulge in a nice cold, sweet snack every once in a while. Yum!
Yields 18 cupcakes
- 1/2 cup Dutch-processed cocoa powder
- 1/2 cup hot water
- 2/3 cup sorghum flour
- 2/3 cup brown rice flour
- 2/3 cup tapioca starch
- 1 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 1/2 cup granulated sugar
- 2 large eggs, plus 1 egg yolk
- 2 tsp vanilla extract
- 2/3 cup buttermilk
- 9 fun-size Snickers bars, unwrapped, cut in half and frozen
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
- In a small bowl, whisk together the cocoa powder and hot water until smooth.
- In a medium bowl, whisk together the sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking soda, baking powder and salt; set aside.
- In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 4 minutes. Add the eggs and egg yolk, one at at time, making sure it is fully mixed in before adding the next. Beat in the vanilla.
- With the mixer on low speed, add half of the dry ingredients, the wet ingredients, and the remaining dry ingredients, being sure each is completely mixed in before adding the next. Scrape down the bowl as necessary.
- Spoon cupcake batter into prepared cupcake pan, filling the liner 2/3 full. Place half of a frozen fun-size Snickers bar on top of the cupcake, in the center.
- Bake in preheated oven for 20-22 minutes, or until the cupcakes spring back when gently touched. Remove from oven and allow to cool for 5-10 minutes before removing to wire cooling rack. Allow to cool completely before frosting.
Peanut Butter Frosting
- 1 cup unsalted butter, at room temperature
- 1 lb. confectioners’ sugar (about 3 1/2 to 4 cups)
- 1 1/2 tsp vanilla extract
- 1/3 cup creamy peanut butter
- 1/4 tsp salt
- 2-4 Tbsp heavy cream
- Beat the butter with an electric mixer on medium-high speed until smooth, about one minute.
- Add the confectioners’ sugar and beat until smooth, 1-2 minutes. Beat in the vanilla, peanut butter, and salt. Add 2 tablespoons of cream, and beat on high speed until the frosting is light and fluffy, about 3-4 minutes. If the frosting is still too heavy, add more cream, 1/2 tablespoon at a time, until desired consistency is reached.
- Pipe the frosting on the cupcakes using a pastry bag and decorative tip. Top with more chopped Snickers bars if desired. Store in an air-tight container.