SNICKERS CUPCAKES

So here’s whatcha do. Instead of spending $40 on a dozen fancy-shmancy cupcakes, take those two twenties and go to the store. Buy a bag of miniature Snickers, and some caramels, and some peanuts if you don’t already have them. Take the remaining money, and buy yourself some slippers and a pair of loose sweatpants, or maybe a Slanket. You are going to want to get verrrrry comfortable when you enjoy these Snickers cupcakes.

Snickers Cupcakes - with a peanut-caramel filling and fluffy peanut butter frosting! | From SugarHero.com
These beauties start with a moist, rich chocolate cupcake. Use the best cocoa you can find, please, because a cupcake made with pale, tasteless cocoa is no kind of cupcake at all. The cakes are hollowed out and filled with a peanut-studded caramel, then they’re topped with peanut-marshmallow frosting that mimics the peanut nougat found in a Snickers bar.

Are we finished, you ask? Not remotely! Top them with a big drizzle of hot fudge sauce, a scattering of salted peanuts, and a chunk of a Snickers bar. Oh, you fancy thing. Resist the urge to sell them to your friends and coworkers for $3.50 apiece and instead bask in the knowledge that you created an edible masterpiece. Snuggle into your Slanket in triumph.

Ingredients
For the Cupcakes:

• 7.8 oz all-purpose flour (1 3/4 cups)
• 3 oz cocoa powder (1 cup)
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup full-fat buttermilk at room temperature
• 1/2 cup full-fat sour cream at room temperature
• 2 tbsp water can substitute brewed coffee for richer flavor
• 6 oz butter at room temperature
• 4.75 oz granulated sugar (2/3 cup)
• 5 oz brown sugar (2/3 cup)
• 2 large eggs at room temperature
• 1 tbsp vanilla extract
• For the Caramel-Peanut Filling:
• 14 oz soft caramels
• 1/3 cup heavy cream
• 1 tbsp butter
• 1/2 cup salted peanuts coarsely chopped

For the Peanut-Marshmallow Frosting:

• 8 oz butter at room temperature
• 12 oz creamy peanut butter (1 1/4 cups)
• 1 tsp vanilla extract
• 1/4 cup cream
• 1 lb powdered sugar (4 cups)
• 7 oz marshmallow cream (1 jar)

To Finish:

• 1/2 cup chocolate fudge sauce
• 1/4 cup salted peanuts chopped
• 7 fun-size Snickers bars cut in half or coarsely chopped
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Instructions

1. To Make the Cupcakes:
2. Preheat the oven to 350 F. Line 20 cupcake cavities with paper liners.
3. In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl or large mixing cup, whisk together the buttermilk, sour cream, and water (or coffee).
4. In the bowl of a large stand mixer fitted with a paddle attachment, beat together the butter and sugars until they’re light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
5. ............................................

for full instruction please see : www.sugarhero.com

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