These cupcakes are yummy from the inside out. This decadent treat has a sweet surprise hiding in the middle -- a gooey Snickers Bar®! Keep it a secret and see who guesses the name of the candy bar hiding inside.

Ingredients

• 1 box of Duncan Hines Moist Deluxe French Vanilla Cake mix
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 18 Snickers Miniatures Bars®, frozen all the way through
• ¼ cup all-purpose flour
• ¼ cup granulated sugar

• 2 tablespoons water
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 1 ½ sticks unsalted butter at room temperature
• 1 cup powdered sugar
• ¾ cup salted peanuts, chopped
• ¼ cup cocoa powder, for dusting

Instructions

1.
Preheat oven to 350 degrees.
2.
Place 18 cupcake liners in two 12-cup cupcake pans.
3.
Toss the frozen Snickers Bars® in ¼ cup of flour. Shake off excess and set aside.
4.
Combine cake mix, water, oil, and eggs in a large bowl. Mix with an electric mixer on low or by hand for 2 minutes.
5.
Pour batter into prepared cups filling each about ¾ of the way. Place 1 mini Snickers Bar® into the center of each cupcake.

6.
Bake cupcakes for 18 -21 minutes or until a toothpick inserted into the center comes out clean.
7.
Remove pan from the oven and allow cupcakes to cool completely in the pan (about 20 minutes). While cupcakes are cooling, prepare the icing.
8.
Place granulated sugar and water in a small saucepan; stir to combine and bring to a boil over medium-high heat.
9.
Continue cooking, without stirring until mixture reaches a medium amber color, about 6 - 7 minutes to make caramel.
10.
Remove caramel from heat and slowly add in cream and vanilla. Stir with a wooden spoon until smooth. Set aside until cool for about 20 minutes.
11.
Combine butter and salt in a small bowl and beat with a hand mixer or stand mixer for about 2 minutes until it becomes light in color and fluffy. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
12.
Add cooled caramel into the butter mixture and beat for about 2 minutes on medium-high speed until light and fluffy and thoroughly mixed.
13.
Cover the icing and refrigerate it until stiff (about 45 minutes).
14.
Using a piping bag with a small star tip, or a Ziplock bag with the corner cut off, pipe about 2 tablespoons of icing on each cupcake. Sprinkle with some chopped peanuts, dust with cocoa powder, and serve. The kids will be surprised when they bite into a gooey candy bar!

Tips

Swap out the snickers® for your favorite frozen candy bar.

Want more icing on each cupcake? Simply double the icing recipe and load up each cupcake with extra creamy caramel frosting. Yum!

Chop up leftover snickers bar® and sprinkle on top of the cupcake for a hint to what's inside.