Baking

Snickers Cupcakes

Before this year, I had never actually sat down to watch the Tony Awards. I never really had a reason to watch the actual ceremony. I mean, I like Broadway and all, but I’ve never been truly invested in it. However, I was invited to my friend’s Tonys party this year, so I thought I’d give it a chance. It was a blast! Friends, good food, good sangria, a Playbill puzzle (!), and the Tonys. It was a potluck affair, so of course I offered to bring dessert! I keep looking for reasons to bake and try out new things for an audience, so this was a fun opportunity.

At first I was really excited to bake up some lemon cupcakes, but then I texted my friend and horror of horrors, she’s not a big fan of lemon! I was a bit crushed, but I quickly bounced back and found a different recipe that would hopefully please everyone.

Enter these Snickers Cupcakes from Tracey’s Culinary Adventures! So sinfully rich. The cupcake base is especially delicious, with a deep chocolate flavor and a tender crumb. And such lovely little domes! I broke up the process and made the caramel sauce the day before and then the cupcakes and frosting the day of.

I waited to assemble everything until I got to my friend’s apartment, because I knew it would be a disaster on the subway if I did otherwise. Once I got there, I gave the frosting a good whipping  and then put together the surviving cupcakes. Despite my care, there were still a few casualties, but we’ll get to those next.

Since there were a fair few crushed cupcakes, I had filling and frosting left over. A couple of the girls at the party solved that little problem by just eating the two straight! Can’t say I blame them, though, as I was tempted to do the same.

I didn’t want to just eat the cupcake crumbs alone, so I combined them with the remaining frosting, and make cake balls with a chocolate coating. Such a good idea!

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