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 deg C.  Line 20 cupcake cavities with paper liners.
2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt.  In a separate large mixing cup, whisk together the buttermilk, sour cream, and coffee.
3. In the bowl of a large stand mixer fitted with a paddle attachment, beat together the butter and sugar until they are light and fluffy for about 5-6 mins on medium speed.  Add the eggs one at a time, beating well after each addition then add the vanilla extract.
4. With the mixer runnion at 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 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 mins.  Cool completely.
6. Filling: Combine the caramels, cream, and butter in a microwave-safe bowl.  Microwave in 30-sec increments, stirring well after every 30 sec.  Stir until having a smooth, fluid mixture.  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 in by using a rubber spatula, scraping the bottom and side of the bowl well.  Once the frosting is well mixed, spoon it into a pastry bag fitted with a large star tip.
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 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.
9. 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 mini Snickers bar on top.  Store Snickers cupcakes in an airtight container at room temperature, and enjoy with 3-4 days.