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!
Snickers Cupcakes
Yields 18 cupcakes
Ingredients:
- 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
Directions:
- 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
Ingredients:
- 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
Directions:
- 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.
I used to buy a big ol’ Snickers bar and a snack-sized bag of Doritos and call it lunch
So Snickers have a real soft spot in my heart, just as these cupcakes will have a designated spot in my stomach. They look gorgeous! xo
Thanks, Cara! There is just something about Snickers, I’m glad that I didn’t have to give them up.
Have you ever tried them frozen??
Wow! These look fantastic! I can not get enough of your recipes
I made your gf waffles over the weekend and they were so delicious! Great work 
Thanks, Kate! I just read about your whirlwind weekend, sounds fantastic! And I’m really glad to hear that the waffles were a hit too.
Recently diognosed with early stage prostate cancer, any recommendations for diet?
Hi Gary, I’m sorry to hear about your diagnosis, but glad that it was early. I know nothing about what diet to follow for those with prostate cancer, but here is a website that has a link to a few books that might be helpful. http://www.prostatecancer.ca/Prostate-Cancer/Risk-Factor/Diet
Hoping for a speedy, full recovery!
Yummilicious i love snickers looking at the cupcakes makes me drooling ;p can i use cake flour or all purpose flour instead i can’t find those ingredients at the baking supplies shop here e.g. antham gum, sorghum flour if yes what is the amount of cake flour i should use for this recipe. I love cakes with buttermilk the taste and texture is moist n soft. I hope u can advise me on the flour use, its okay if it is not gluten free…;0 And i should try to make ur peanut butter frosting yummy yummy…oya can i omit peanut butter to nutella?Thanks for sharing!
Wendy, if you’re not needing to eat gluten-free, feel free to use your favorite chocolate cake or cupcake recipe for the batter. Something like this one sounds good: http://allrecipes.com/recipe/buttermilk-chocolate-cake-with-fudge-icing/
You can absolutely substitute the peanut butter with the nutella, that shouldn’t be a problem.
Thank you Jeanine for your prompt reply
For anyone doesn’t do dairy and you want a sub for buttermilk in recipes, I have successfully been able to use home made coconut buttermilk in recipes in its place. the ratio is 1 Tbsp of vinegar/or lemon juice ( I use Apple cider) per 1 cup of coconut milk. Let it sit at least 5 min.
The same works for regular milk too if you don’t have butter milk in your home or just don’t want to buy a whole Carton.
Thank you for this cup cake recipe! Can’t wait to try.
Yes – great substitution ideas, Carrie! thanks for sharing!