Moist vegan chocolate cupcakes stuffed with snickers bars and topped with caramel buttercream and sweet caramel sauce. The perfect sweet treat.
Preheat the oven to 350F. Line a muffin tin with baking cups and set aside.
To make the buttercream, cream together the vegan butter and shortening until light and fluffy. Add vanilla and caramel. Beat to combine, scraping down the sides as necessary. With mixer going, slowly add the powdered sugar until completely incorporated. Turn up speed to medium-high and beat until creamy, about 5 minutes.