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 🙂
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
2 tspns vanilla extract
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.
Once the cupcakes are cooled, dig a small hole at the top of the cakes with a teaspoon.
Fill the holes with the cooled caramel.
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!
Cupcake recipe adapted from the Crabapple Cupcake Bakery Cookbook.
Wow! These cookies are to die for. Based on a Curtis Stone recipe I found in LA last year (but waited until SwotVac to try for procrastibaking purposes), these cookies are so ridiculously chewy and chocolatey and perfect that even the sun wanted in (photographic evidence above and below). Warning: highly addictive.
Ingredients 1 cup flour
½ tspn baking soda
1 cup crunchy peanut butter
1 cup brown sugar
125g butter, softened
1 ½ tblspns honey
1 large egg
1 tspn vanilla extract
155g dark chocolate, roughly chopped
Method Preheat oven to 180°C (160°C fan-forced) and line 3 large baking trays with baking paper.
Sift the baking soda and flour into a medium bowl. Set aside.
Using an electric mixer, beat the peanut butter, brown sugar, butter, honey, egg, and vanilla in a large bowl until well combined.
Stir the dry ingredients into the peanut mixture in 2 additions.
Stir in the chopped chocolate.
Scoop a heaped teaspoon (so that it is about the size of a ping pong ball) of dough for each cookie onto the prepared baking sheet (spacing so there is room for spreading).
Bake for about 7 minutes, or until the cookies are starting to turn golden but are still soft to the touch.
Cool the cookies on the tray for 5-10 mins (this is where they will harden slightly) and then transfer to a cooling rack or eat warm.
Makes around 36 cookies, provided you don’t eat too much dough (not that I would ever do that or anything).