Description
Rich chocolate cupcakes filled with gooey caramel and topped with a swirl of caramel buttercream, Snickers, and peanuts. A decadent dessert for any occasion!
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup butter, melted
- 1 tablespoon vanilla extract
- 1 cup hot brewed coffee
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/2 teaspoon fine sea salt
- 1/2 cup roasted salted peanuts, roughly chopped
- 6 egg whites
- 1 1/2 cups granulated sugar
- 2 cups powdered sugar, sifted
- 3/4 cup shortening
- 2 cups salted butter, at room temperature
- 1 tablespoon vanilla extract
- 5 oz soft caramel squares
- 2 tablespoons heavy cream
- 24 mini candy bars (peanut caramel chocolate variety)
- 1-2 tablespoons salted peanuts, chopped
- 2 tablespoons chocolate syrup
Instructions
- Preheat the oven to 375°F. Line two 12-cup cupcake tins with liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the eggs, buttermilk, melted butter, and vanilla extract. Beat on low with a hand mixer until smooth.
- Stir in the hot coffee with a spatula.
- Divide the batter evenly among the 24 cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Heat the sugar in a medium heavy-bottomed saucepan over medium heat, stirring occasionally, until it melts into a deep amber caramel, about 8–10 minutes.
- Remove from heat and carefully add the butter (it will bubble). Whisk until melted. Slowly pour in the heavy cream, whisking steadily.
- Stir in the salt. Return briefly to low heat and stir 1 minute. Remove from heat and let cool to a thick, pourable consistency. Stir in the chopped peanuts.
- In a double boiler, whisk the egg whites and granulated sugar until the sugar is dissolved and the mixture reaches about 115°F.
- Transfer to a stand mixer bowl and whip on high with the whisk attachment until stiff, glossy peaks form.
- Add the sifted powdered sugar and mix until combined.
- Add the shortening and softened butter all at once. Beat until thick and creamy. If it looks curdled, keep mixing — it will come back together.
- Beat in the vanilla.
- Melt the caramel squares with the heavy cream in the microwave in 30-second bursts, stirring after each, until smooth. Cool to room temperature, then fold into the buttercream.
- Cut a hole into the center of each cooled cupcake, being careful not to cut all the way through. Fill each hole with the peanut caramel.
- Transfer the caramel buttercream to a piping bag fitted with a 1M or 6B tip. Pipe swirls on top of each cupcake.
- Drizzle with chocolate syrup, top each with a mini candy bar, and sprinkle with chopped peanuts. Store in an airtight container.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American