Snickers muffins! With an ice cream-like swirl of buttercream frosting 🙂
It all started when I realised I still had a packet of 4 Snickers bars in the cupboard which my Mum gave me a long time ago. I Googled “Snickers muffins” to see if I could find a recipe and couldn’t. But I did find a recipe for Mars Bar muffins so I just adapted that!
- 4 Snickers bars (you could get away with using 3, but I like lots of chocolate!)
- 100 g / 3.5 oz caster sugar
100 ml / 3.4 fl oz vegetable oil
100 g/ 3.5 oz self-raising flour
Pre-heat your oven to 180 degrees C / Gas Mark 4 / 350 degrees F. Put your muffin cases into your tin. This mix made 9 decent-sized muffins. If you’re using bun cases, you should easily get 12 cakes.
Chop 2 of your Snickers bars into small pieces like this:
Beat the oil and sugar together until the mixture is creamy and smooth. This should take a few minutes. Add the eggs, flour and finely chopped Snickers bars and stir to combine all the ingredients.
Spoon this mixture into your muffin cases.
Chop the remaining 2 Snickers bars into larger slices. Like this:
Pop these larger slices of Snickers into the top of each of your muffins, pushing them into the mixture until just the top is sticking out (see picture below). If you have spare slices you might like to use them for decoration later.
Bake the muffins for about 25 minutes. To check they are cooked, insert a sharp knife into the centre of one of the muffins. If the knife comes out clean then they’re done. Leave to cool in the tin for a while and then turn out onto a wire rack to cool completely.
You’ll notice the pieces of Snickers at the top of your muffins erupt!
This molten Snickers is lovely chewy stuff. You can either leave your muffins bare so people can appreciate the chocolately goodness, like this:
Or you can decorate them. I decided to decorate using two-colour buttercream icing. This is simply butter mixed with icing sugar and beaten until you have a smooth paste. I always use double the icing sugar to butter.
Once I had a batch of buttercream, I added melted chocolate to half of it to make it brown. You can also use cocoa powder, like in my chocolate fudge cake recipe post. Then I spooned the two colours of buttercream icing into my piping bag which I fitted with a small, star-shaped tip:
I then piped a swirl of buttercream on top of each of the muffins and added a slice of Snickers to finish. I was going for an ice-cream cone with flake effect.
If you’re looking for other muffin recipes, you could try: