1/2 cup (1 stick) of unsalted butter, room temperature
1 cup of cane sugar
1/2 cup milk of choice (we used almond milk)
2 1/4 cups unbleached all-purpose flour
1 teaspoon vanilla extract
1 tablespoon oil, sunflower, canola, or olive
1 teaspoon baking soda
Caramel, for decorating
Peanut butter, melted, for decorating
Preheat the oven to 350 degrees (F). Line a 12-cupcake pan with cupcake papers.
Add milk, flour, vanilla, oil, and baking soda. Beat with the mixer for about 2 minutes, until light, creamy, and fully combined.
Divide the batter among the 12-liners in your prepared pan, filling each cup 3/4 of the way.
Bake for 22 minutes, or until it passes the toothpick test (insert a toothpick in the center and it comes out clean). Remove from the oven and allow cooling for a few minutes. Then transfer the cupcakes to a wire cooling rack. Let the cupcakes cool fully before decorating!
In the meantime, follow the frosting recipe as instructed.
Once the cupcakes are cooled, use a knife to carve out a small hole in the center of each cupcake.
After the Chocolate Buttercream Frosting is made and ready, fill your decorating tool with frosting, and pipe the frosting into the hollow center of the cupcake. Once filled, continue the motion from the center and swirl around the cupcake until covered. For a video tutorial, watch here!
Reese's Cupcakes: sprinkle melted peanut butter over the frosting then top with mini Reese's Cup. OPTIONAL: I also added some melted peanut butter to the center before filling it with the frosting.
Twix Cupcakes: sprinkle caramel over the frosting then top with a fun-sized Twix candy bar. OPTIONAL: I also added some caramel to the center before filling it with the frosting.
Snickers’ cupcake: sprinkle melted peanut butter and caramel over the frosting then top with a fun-sized Snickers candy bars. OPTIONAL: I also added some melted peanut butter and caramel to the center before filling it with the frosting.