Shelly's Recipe

PEANUT BUTTER SNICKERS CUPCAKES

Category: Cupcakes

Cupcakes
1 cupall-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 oz unsweetened chocolate, finely chopped
1/4 cup Dutch-processed cocoa powder
1 cup sugar
1/2 cup (1 stick) unsalted butter
1/3 cup water
1/2 cup milk
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract

Caramel Sauce
1 cup sugar
2 tablespoons corn syrup
2 tablespoons water
1/8 teaspoon lemon juice
1/2 cup hot heavy cream
1 tablespoon unsalted butter

Filling
about 14 fun-size Peanut Butter Snickers, coarsely chopped

Frosting
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups confectioners sugar
3/4 teaspoon vanilla extract
1/6 cup caramel sauce
pinch kosher salt
1 tablespoon heavy cream

Additional fun-size Peanut Butter Snickers for garnish, if desired

To make the cupcakes: Line your cupcake pan with paper liners.

In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Stir the chocolate and cocoa powder together in a medium heatproof bowl.

Add the sugar, butter and water to a small saucepan and set over medium-high heat. Cook, whisking occasionally, until the butter is melted and the sugar is dissolved, about 3-4 minutes. Pour this hot mixture over the chocolate-cocoa powder mixture and whisk until the chocolate is melted and the batter is smooth. Add the milk, egg, egg yolk and vanilla to the batter and whisk until well combined. Add the dry ingredients to the bowl and whisk until incorporated. Let the batter rest for at least 1 hour at room temperature (or in the fridge for up to 3 days in an airtight container).

Meanwhile, preheat oven to 350 F. Divide the batter evenly among the prepared liners, filling each about 3/4 full. Bake for 25-30 minutes, or until the tops spring back when lightly pressed. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes before removing them to the rack to cool completely.

Make the caramel sauce: Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is just barely starting to take on some color, 5-8 minutes (depending on your microwave - in mine, 5 minutes is perfect). This is the point where you really need to have faith - dont be tempted to keep heating the caramel in the microwave until it is darker.). To fill the cupcakes, first cut a cone from the center of each cupcake using a small paring knife. Combine the fun-size Peanut Butter Snickers with 3-4 tablespoons of the caramel sauce and toss to coat. Divide the filling among the holes cut in each cupcake.

To make the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for about 1 minute, or until very smooth. Add the confectioners sugar and beat until well incorporated and smooth, about 1-2 minutes. Mix in the vanilla, (cooled) caramel sauce and salt until incorporated. Add the heavy cream and beat on mediun-high speed until light and fluffy, about 3-4 minutes.

Transfer the frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake then top with additional fun-size Peanut Butter Snicker for garnish, and drizzle with additional caramel sauce, if desired.