Other materials for 18 cupcakes:

• 5 eggs (approx. 250 gram)
• 250 gram unsalted butter
• 200 ml water
• 250 gram unsalted butter
• 10 mini snickers

Add 200 ml of water to 200 grams of the mix for buttercream and beat with a whisk. Then let the mixture rest at room temperature for at least 1 hour.

All the ingredients need to be at room temperature. Preheat the oven to 180°C (convection oven 160°C). Cut 7 mini snickers into small pieces.

Mix 500 gram mix for cupcakes, 250 gram butter and 5 eggs on low speed in 4 minutes to a smooth batter. Stir the chopped snickers trough the batter. Line a muffin pan with paper baking cups, use an ice-cream scoop to fill the cups with batter. Bake the cupcakes in approx. 20 minutes. Let them cool down.

Beat 250 grams of unsalted butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Add a bit of caramel flavour and beat to a smooth buttercream (approx. 10 minutes).

Chop the remaining snickers is some larger pieces. Place tip 1A in a decorating bag and fill this with the cream. Pipe beautiful swirls on the cupcakes and put the chopped snickers on the swirls.

Melt the candy melts in a bowl (suitable for the microwave) in the microwave. Fill a decorating bag with the melted melts and cut of the top. Make above the cupcakes a zigzag movement with the melted candy melts to decorated them.