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
- Preheat the oven to 350°F. Line 12 cupcake molds or muffin tins with paper liners.
- In a small bowl, sift together the flour, cocoa, baking soda and salt.
- 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.
- 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:
- Place the sugar, water, and corn syrup in a small saucepan, stirring to combine.
- Without stirring, bring to a boil over high heat, swirling the ingredients in the pan occasionally.
- Continue boiling until the mixture reaches an amber color (not too dark, or red).
- Remove from heat and add the cream in a slow steady stream, stirring constantly.
- Add the butter and continue stirring until completely melted and combined.
- Add peanuts to the mixture and set aside until cupcakes are cool and ready to be filled. Mixture should be cooled before using.
- Core the cooled cupcakes and fill with the cooled mixture.