Snickers Cupcakes!

The exclamation mark in the title is necessary because these are the best cupcakes I have ever eaten (and I’ve sampled A LOT of cupcakes in my time). I made them for a family birthday party by combining a number of different recipes so that these cupcakes are like a deconstructed Snickers. Everyone went crazy for them, not that I blame them, because who doesn’t love Snickers? With a dense, fudgy chocolate base, a light and fluffy peanut-nougat icing and oodles of caramel, these cupcakes are to die for and I can imagine them becoming a firm family favourite.
EDIT 2015: Still a winner! I made these for my 21st birthday celebrations with family & friends and the went down a treat 🙂 
Elise August 2015 182

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Ingredients (makes around 30)
Flourless Chocolate Cupcakes
350g butter
450g dark cooking chocolate, chopped
2 ½ cups caster sugar
1 ½ cups almond meal
2 cups cocoa
10 eggs
2 tspns vanilla extract

Peanut Nougat Frosting
1 cup smooth peanut butter
250g butter, softened
4 tspns vanilla extract
4 cups icing sugar
2 tblspns milk
Salted peanuts (chopped), remaining caramel, melted dark chocolate & chopped snickers, to decorate

Caramel
100g butter
⅔ cup soft brown sugar
¼ cup golden syrup
½ cup cream

Method
Preheat oven to 140°C. Line 3 12-hole muffin trays with patty pans (about 30).

Combine butter, chocolate and sugar in a heavy-based saucepan over a low heat. Mix continuously until melted and smooth. Sift the almond meal and cocoa into a large bowl. Add the chocolate mixture and beat for 1min on a low speed. Add eggs two at a time, beating after each addition until combined. Add vanilla and beat until combined. Divide mixture evenly between patty pans (filling each about ¾ full) and then bake for  30mins or until a fine skewer inserted comes out clean. Remove from the tray and let cupcakes cool on a wire rack completely before icing and decorating.

As cupcakes are baking, make the caramel sauce. Combine the butter, sugar, golden syrup and cream in a heavy-based saucepan over a medium heat. Stir occasionally until the sugar has dissolved. Turn up the heat and boil for at least 5 mins. Take off the heat and cool to room temperature.

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Once the cupcakes are cooled, dig a small hole at the top of the cakes with a teaspoon.

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Fill the holes with the cooled caramel.

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To make the frosting, beat peanut butter and butter until smooth. Add vanilla and slowly add the icing sugar. Add the milk and beat until just combined.

Using a piping bag with a star attachment, pipe the frosting in a circular motion onto the cupcakes, starting around the edge so that you form a soft-serve ice-cream effect. Drizzle with remaining caramel sauce, melted dark chocolate and then top with salted peanuts & chopped snickers. Enjoy!

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Elise August 2015 182

Cupcake recipe adapted from the Crabapple Cupcake Bakery Cookbook.