Snickers Cupcakes

• FOR THE CAKE:
• 1 box Devil's Food Cake Mix, 16-18 Ounce Box
• 1 package Jello Instant Chocolate Pudding Mix (3.9 Oz Box)
• 1 cup Sour Cream
• 1 cup Vegetable Oil
• 4 whole Eggs, Beaten
• 1/2 cups Milk
• 1 teaspoon Vanilla
• 1-1/2 cup Chocolate Chips
• 18 whole Bite Size Snickers Bars, Unwrapped
• FOR THE FROSTING:
• 2 cups Brown Sugar
• 1/2 cups Butter
• 1/2 cups Milk
• 4 cups Powdered Sugar
• 12 whole Bite Size Snickers Bars, Unwrapped

1. Line muffin/cupcake pan(s) with paper liners. Recipe makes 18. Preheat oven to 350 F.
2. In a large bowl mix together all of the cake ingredients, except Snickers. Spoon or pour cupcake batter into cupcake pan. Stuff one mini Snickers in the center of each muffin, using a spatula to make sure Snickers is covered with cupcake batter.
3. Bake cupcakes for about 23 to 28 minutes (on the longer side, up to 5 minutes longer of what is on the back of the instructions for the devil's food cake mix) or until cupcakes seem set. Unfortunately, the toothpick test doesn't work since there's a Snickers bar in the middle! When done remove the pan(s) from the oven and allow cupcakes to cool before frosting.
4. To make frosting, mix brown sugar, butter and milk in a medium saucepan over medium heat until butter melts. Once butter melts, increase heat to medium high and let it boil for about 2 minutes. Remove from heat and stir in powdered sugar.
5. Chop 9 to 12 mini Snickers in a blender or food processor.
6. Frost cupcakes with frosting and top with crumbled Snickers.
7. I adapted the base from Kevin & Amanda's "The Best Chocolate Cake" recipe at kevinandamanda.com.

cake, mix, chocolate pudding mix, sour cream, vegetable oil, eggs, milk, vanilla, chocolate chips, snickers, frosting, brown sugar, butter, milk, powdered sugar, snickers

Taken from tastykitchen.com/recipes/desserts/snickers-cupcakes/ (may not work)