• 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

  • 14 oz soft caramels
  • 1/3 cup heavy cream
  • 1 tbsp butter
  • 1/2 cup salted peanuts coarsely chopped

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

  1. Preheat the oven to 350 F. Line 20 cupcake cavities with
    paper liners.
  2. 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).
  3. 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.
  4. With the mixer running on low speed, add a quarter of the
    dry ingredients. When it’s mostly mixed in, add a third of the liquid
    ingredients. Continue to alternate adding drys and liquids, ending with the dry
    ingredients. When the drys are almost all mixed in and only a few streaks of
    flour remain, stop the mixer and finish mixing by hand with a spatula. Scrape
    down the bottom and sides of the bowl.
  5. Scoop the batter into the lined cupcake pans. Bake in the
    preheated oven for 22-25 minutes, until the tops of the cupcakes spring back
    when lightly pressed. Cool completely.

  1. Don’t make the filling until you’re ready to fill the cupcakes.
    Combine the caramels, cream, and butter in a microwave-safe bowl. Microwave in
    30-second increments, stirring well after every 30 seconds. They may resist
    melting and coming together at first, but continue to stir and heat until you
    have a smooth, fluid mixture. Add the chopped peanuts and stir them in.

  1. Combine the butter and peanut butter in the bowl of a large
    stand mixer fitted with a whisk attachment, and beat on medium-high speed until
    light and fluffy. Add the vanilla, cream, and powdered sugar, and mix on low
    speed until the sugar is moistened. Raise the speed to medium, and continue to
    beat until the mixture lightens and becomes fluffy and smooth. Add the
    marshmallow cream and stir it in by hand using a rubber spatula, scraping the
    bottom and sides of the bowl well. Once the frosting is well-mixed, spoon it
    into a pastry bag fitted with a large star tip.

  1. Use a sharp paring knife to cut a cone-shaped hole out of
    the top of the cupcakes. Scoop the caramel-peanut filling into the hole, coming
    almost all the way to the top. Cut the bottom off of the cupcake cone, and
    replace the top of the cupcake on top of the caramel. (The cupcake filling can
    be eaten or thrown away—I trust you will find something to do with it.) If the
    caramel starts to get a little hard to work with, microwave it briefly until it
    is fluid again.
  2. Once all of the cupcakes are filled, pipe the frosting on
    top in one big decorative swirl. Add a drizzle of fudge sauce or chocolate
    ganache, a sprinkling of chopped peanuts, and half of a fun-sized Snickers bar
    on top. Store Snickers Cupcakes in an airtight container at room temperature,
    and enjoy within 3-4 days.

Read Full Recipe —> Click Here

Posting Komentar

0 Komentar