Snickers® Pumpkin Cupcakes with Chocolate Buttercream Recipe

Directions

1. Set the oven to 350°F and line muffin tins with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In a stand mixer fitted with the paddle attachment, combine pumpkin puree, sugar, and brown sugar. Beat on medium speed until blended. Add eggs one at a time, mixing well after each, then pour in the vegetable oil.
4. With the mixer on low, add half the flour mixture and mix until just combined. Add half the buttermilk and mix. Repeat with the remaining flour and buttermilk.
5. Fold in half the chopped Snickers pieces. Spoon batter into liners, filling each about three-quarters full. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Transfer to a wire rack to cool completely. Repeat with any remaining batter.
6. For the frosting: Place ⅔ cup chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring after each, until melted. Let cool for 1 to 2 minutes.
7. In the stand mixer with the paddle, beat the butter on medium speed until light and fluffy, about 2 to 3 minutes. Add the melted chocolate and vanilla; beat until combined. With the mixer on medium, gradually add the powdered sugar, about ½ cup at a time, mixing until smooth after each addition. Add a pinch of salt and mix until the frosting is thick and fluffy.
8. For the spider webs: Draw spider web patterns on a white piece of paper (you should fit about 15). Tape a piece of parchment paper over the drawing.
9. Melt the remaining ⅓ cup chocolate chips in the microwave using 15-second intervals, stirring between each. Transfer the melted chocolate to a resealable plastic bag, snip off a tiny corner, and pipe the chocolate along the web outlines on the parchment. Place in the freezer until ready to use.
10. Pipe the chocolate buttercream onto the cooled cupcakes. Sprinkle the remaining chopped Snickers over the frosting, then top each with a frozen chocolate spider web.
11. Tip: The cupcakes can be made up to two days ahead; store in an airtight container in the fridge and bring to room temperature before serving. The chocolate spider webs can be made up to one day ahead and kept in the freezer on a parchment-lined baking sheet.