Vegan Snickers Cupcakes | Ft DeDietrich

Vegan + easy.

Quick & easy vegan ‘Snickers’ inspired cupcakes, with a delicious chocolate cake, a peanut butter core, whipped chocolate buttercream, topped with chocolate sauce and roasted peanuts.

I baked these cupcakes in my DeDietrich oven. 

The oven bakes cupcakes, sponges etc beautifully, with an all-round even bake- I love it!

I bakes chocolate sponge lovely, making them moist and fluffy- absolutely divine! 

It has a large touch screen, which is clear to read with loads of options- including:

-Defrost function

-Drying function

-12 cooking functions

-Soft close door

-DX1 display

-Rose gold turner

-6 shelf levels

-35 auto recipes

+ loads more!

Check out their range of ovens here. I personally highly recommend it!

I use my oven to bake everything you see on my Instagram & website! The amount of settings and technology it has is incredible and it bake’s desserts to perfection. 

I used the Fan Oven setting to help me make these absolutely scrumptious chocolate cupcakes!

These cakes are light and fluffy, with a rich chocolate flavour, full of peanut deliciousness!

You’re going to love them..I promise!

Preparation- 40 minutes

Baking time- 18-20 minutes

Makes- Around 10

Level- Easy

…

Ingredients for the cake

-240ml of dairy-free milk

-1 teaspoon of apple cider vinegar

-210g of self-raising flour

-2 tablespoons of cocoa powder

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (melted)

Ingredients for the buttercream

-120g of dairy-free butter 

-250g of icing sugar

-4 tablespoons of cocoa powder

-1 teaspoon of vanilla bean paste (you can use extract)

-1 teaspoon of dairy-free milk (if needed)

Extras

-Peanut butter

-Chocolate sauce

-Roasted peanuts

…

To make the cupcakes

Step 1- Preheat your oven to 180 degrees c.

Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- On top of the cookie base, fill the cupcake cases 3/4 full with the batter.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting/decorating.

Fill the core (optional)

Step 1- Using an apple corer, core the middle of the cupcakes.

Step 2- Add peanut butter into a piping bag and pipe some into each cupcake.

To make the frosting

Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, cocoa powder and vanilla bean paste/extract.

Whizz together until fluffy & fully combined.

Add a splash of dairy-milk if the buttercream is too thick.

Step 3- Transfer the buttercream into a piping bag fitted with an open star tip nozzle.

Step 4- Pipe a swirl of buttercream onto each cupcake.

To decorate, I drizzled over some chocolate sauce and added on whole and crushed peanuts.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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 A huge thank you to DeDietrich for collabing on this recipe with me!

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