Name: High-Protein Snickers Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large eggs; 3/4 cup vegetable oil; 1/2 cup (100 g) granulated sugar; 2 tsp pure vanilla extract; 1 cup (120 g) all-purpose flour; 1/2 cup (46 g) oat flour; 1/3 cup chocolate protein powder; 1 1/2 tsp baking powder; 1/2 cup plain whole milk yogurt; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup creamy peanut butter; 2 cups (226 g) confectioners’ sugar; 1/2 tsp kosher salt; 1 cup maple syrup; 3 tbsp unsalted butter; 2 tbsp heavy cream; 3 tbsp vanilla protein powder; Crushed roasted unsalted peanuts, for topping

Ingredients

2 large eggs

3/4 cup vegetable oil

1/2 cup (100 g) granulated sugar

2 tsp pure vanilla extract

1 cup (120 g) all-purpose flour

1/2 cup (46 g) oat flour

1/3 cup chocolate protein powder

1 1/2 tsp baking powder

1/2 cup plain whole milk yogurt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup creamy peanut butter

2 cups (226 g) confectioners’ sugar

1/2 tsp kosher salt

1 cup maple syrup

3 tbsp unsalted butter

2 tbsp heavy cream

3 tbsp vanilla protein powder

Crushed roasted unsalted peanuts, for topping

Instructions

Step 1: Arrange a rack in the center of your oven and preheat to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.

Step 2: In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until smooth.

Step 3: In a medium bowl, whisk the all-purpose flour, oat flour, chocolate protein powder, and baking powder together.

Step 4: Add the dry ingredients to the egg mixture and stir just until a few dry streaks remain. Add the yogurt and mix until combined and the batter is smooth.

Step 5: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 6: Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.

Step 7: For the buttercream, beat the softened butter and peanut butter in a medium bowl using a handheld mixer on medium-high speed until creamy.

Step 8: Gradually add the confectioners’ sugar, half a cup at a time, beating to blend after each addition. Add the kosher salt and continue beating until light and fluffy.

Step 9: In a small saucepan over medium heat, bring the maple syrup and 3 tablespoons butter to a gentle boil. Stir occasionally and cook until slightly reduced, about 2 to 3 minutes.

Step 10: Reduce heat to low and stir in the heavy cream. Remove from heat and whisk in the vanilla protein powder until smooth. Let the caramel cool slightly.

Step 11: Using an apple corer or small spoon, carve out a small section from the center of each cooled cupcake.

Step 12: Spoon or pipe a small amount of caramel into each hollowed center. Then pipe or spread the peanut butter buttercream over the top, covering the filling completely.

Step 13: Sprinkle crushed roasted peanuts on top and drizzle with additional caramel if desired.

Tips & Variations

For extra flavor, toast the peanuts before crushing to deepen their nuttiness.

Substitute oat flour with almond flour for a different texture and flavor.

The caramel and buttercream can be made up to one week ahead and stored in the refrigerator.

Use a piping bag fitted with a star tip for a decorative buttercream finish.

FAQs

Can I use a different protein powder?

Yes, you can use any chocolate or vanilla protein powder you prefer. Just keep the amount the same. Adjust sweetness if your protein powder is flavored differently.

Can I make these cupcakes gluten-free?

Yes, by using a gluten-free all-purpose flour blend in place of the all-purpose flour and ensuring your oat flour is certified gluten-free, you can make these cupcakes gluten-free.