Monday, March 10, 2014

Week 6, March 10, 2014 ~Snickers Peanut Butter Cupcakes

Ok this cupcake was pure selfishness...My 2 favorite candies are Reese's and Snickers and I especially enjoy the love child of these which is the Snickers pb squared! I needed to make this happen in cupcake form! So I started with a dark chocolate cupcake and filled it with a caramel peanut concoction and topped it off with peanut butter buttercream! The only thing I think it could've used was a bit more caramel. I don't have any photos but I did add caramel sauce to the tops of the ones I brought to work. The frosting was light and fluffy and the cake was perfectly moist!

This recipe made 12 cupcakes!

Dark Chocolate Cupcakes:
  • 1/4 cup dutch processed cocoa powder; Hershey's Special Dark Cocoa Powder
  • 1 1/8 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated white sugar
  • 5/8 cup whole milk
  • 1/3 cup strong brewed coffee or espresso
  • 1/2 cup unsalted butter

  1. Preheat the oven to 350°F. Line 12 cupcake molds or muffin tins with paper liners.
  2.  In a small bowl, sift together the flour, cocoa, baking soda and salt. 
  3. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. 
  4. Divide the batter evenly among the cupcake molds, filling them about three-quarters full. Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Remove from pan and continue to cool on a wire rack.
For the Caramel Peanut filling:

  • 1/2 cup sugar
  • 1/8 cup water
  • 1/2 tablespoon corn syrup
  • 1/4 cup heavy cream
  • 1 tablespoons unsalted butter
  • 3/4 cup dry roasted peanuts, roughly chopped

    1. Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. 
    2. Without stirring, bring to a boil over high heat, swirling the ingredients in the pan occasionally. 
    3. Continue boiling until the mixture reaches an amber color (not too dark, or red).
    4. Remove from heat and add the cream in a slow steady stream, stirring constantly.
    5. Add the butter and continue stirring until completely melted and combined. 
    6. Add peanuts to the mixture and set aside until cupcakes are cool and ready to be filled. Mixture should be cooled before using.
    7. Core the cooled cupcakes and fill with the cooled mixture. 

    • For the Peanut Butter Buttercream:
    • 1/2 cup unsalted butter, room temperature
    • 1/2 cup creamy peanut butter
    • 1 1/2 cups powdered sugar
    • 1/4 cup heavy cream
    • pinch of salt
    1. In the bowl of your stand mixer, cream together the peanut butter and butter for several minutes until the mixture has lightened in color.
    2. Add the powdered sugar,and mix until combined.
    3. Pour in the heavy cream and beat until smooth. 
    4. Add the salt.
    5. Beat on high for about 4 minutes until the buttercream has become light and fluffy.
    6. Frost the cupcakes and top with chocolate and caramel sauces (I melted down some dark chocolate candy melts..

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