Snickers Cupcake

Cupcake

1-3/4 cups AP flour

1 cup unsweetened cocoa powder

1-1/2 tsp baking soda

1/2 tsp salt

1 cup full-fat buttermilk

1/2 cup full-fat sour cream

2 tbsp brewed coffee

6oz butter

2/3 cup granulated sugar

2/3 cup brown sugar

2 large eggs

1 tbsp vanilla extract

Caramel-Peanut Filling

14oz soft caramels

1/3 cup heavy cream

1 tbsp butter

1/2 cup salted peanuts ~ coarsely chopped

Peanut-Marshmallow Frosting

8oz butter

12oz creamy peanut butter

1 tsp vanilla extract

1/4 cup cream

4 cups powdered sugar

70z marshmallow cream

Topping

1/2 cup chocolate fudge sauce

1/4 cup salted peanuts ~ chopped

Mini Snickers bars ~ cut halves

Directions/Instructions:

1. Cupcake: Preheat the oven to 180 degrees C.  Line 20 cupcake cavities with paper liners.
2. Sift the flour, cocoa powder, baking soda, and salt into a bowl. Whisk together the buttermilk, sour cream, and coffee in a separate large mixing cup.
3. In the bowl of a large stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, about 5-6 minutes on medium speed. Add the eggs one at a time, beating well after each addition, and then add the vanilla extract.
4. Add a quarter of the dry ingredients with the mixer running at low speed. When the liquid ingredients are mostly mixed in, add a third. Continue to alternate adding dry and liquid ingredients, ending with the dry ingredients. When the dry ingredients are almost all mixed in, and only a few streaks of flour remain, stop the mixer and finish mixing with a spatula. Scrape down the bottom and sides of the bowl.
5. Scoop the batter into the lined cupcake pans. Bake in the oven for 22-25 minutes, then cool completely.
6. Filling: Combine the caramels, cream, and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring well after every 30 seconds. Stir until a smooth, fluid mixture forms. Add the chopped peanuts and stir to mix.
7. Frosting:  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; mix at 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 using a rubber spatula, scraping the bottom and side of the bowl well.  Spoon it into a pastry bag with a large star tip once the frosting is well mixed.
8. Assembly:  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 to the top.  Cut the bottom off the cupcake cone and replace the top of the cupcake on top of the caramel.
9. Once the cupcakes are filled, pipe the frosting in a big decorative swirl. Add a drizzle of fudge sauce or chocolate ganache, a sprinkling of chopped peanuts, and half a mini Snickers bar. Store the Snickers cupcakes in an airtight container at room temperature, and enjoy them for 3-4 days.