Snacknado Ice Cream Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These sweet-and-salty cupcakes are based off of Baskin-Robbins' newest flavor, Snacknado. Caramel ice cream cupcakes are filled with a hot fudge ganache center, topped with a luscious chocolate-and-caramel swirled buttercream, then garnished with chocolate covered potato chips, pretzels, and caramel. Heaven!
Ingredients
  • 1 box yellow cake mix
  • 3 eggs
  • ½ cup oil
  • 1 pint (2 cups) Baskin-Robbins Snacknado Ice Cream, softened to room temperature
  • ¼ cup water or milk
  • ½ cup hot fudge sauce
  • FOR CARAMEL BUTTERCREAM:
  • 1 & ½ sticks (3/4 cup) butter, softened
  • ½ cup caramel sauce (the thicker, the better!)
  • 1 tsp vanilla extract
  • About ¼ cup heavy cream or milk
  • 2-3 cups powdered sugar
  • FOR CHOCOLATE BUTTERCREAM:
  • 1 & ½ sticks (3/4 cup) butter, softened
  • ½ cup hot fudge sauce
  • 1 tsp vanilla extract
  • About ¼ cup heavy cream or milk
  • 2-3 cups powdered sugar
  • FOR GARNISH:
  • Chocolate-covered potato chips (either homemade or store-bought)
  • Chocolate-covered pretzels
  • Caramel sauce, for drizzling
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 20 paper liners. Set aside.
  2. In a large bowl, beat together the cake mix, eggs, oil, water, and softened Snacknado Ice Cream with a handheld electric mixer on low speed, just to combine. Increase speed to medium and beat for about 2 minutes, or until fluffy and blended. Portion batter evenly among muffin cups, filling about ¾ of the way full. Bake for approx. 15-18 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  3. Once cupcakes are cooled, use a sharp, small paring knife to cut the cores out of the cupcakes. Be careful not to cut completely through the cupcake; you just want to go about halfway deep. Fill the wells of the cupcake with about a teaspoon of hot fudge sauce - the room temperature sauce, when it's thickest. Set aside.
  4. In the bowl of a stand mixer, beat together the butter, caramel sauce, and vanilla with the paddle attachment until creamy, about 2 minutes. Add in the powdered sugar and milk and beat until light and fluffy. Transfer the mixture into a separate bowl and wipe the mixer bowl and blade clean. Then, beat together the butter, hot fudge sauce and vanilla with the paddle attachment until creamy, about 2 minutes. Add in the powdered sugar and milk and beat until light and fluffy.
  5. Using a large disposable piping bag (I fixed mine with a large open star tip) spoon the caramel buttercream into ONE side of the bag, and spoon the chocolate buttercream into the opposite side of the bag, lining them up. It's okay if they're a little uneven; try to get them as evenly lined up as possible.
  6. Pipe high swirls of buttercream onto each cupcake, careful to cover the hot fudge center. Immediately garnish with the chocolate covered potato chips and pretzels and drizzle with salted caramel. Serve immediately! These cupcakes are best eaten the same day they are made.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2015/03/06/snacknado-ice-cream-cupcakes-and-celebrating-baskin-robbins-new-flavor-of-the-month/