Snickers Cupcakes
INGREDIENTS
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For the Cupcakes:
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1 3/4 cups (7.8 oz) all-purpose flour
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1 cup (3 oz) good-quality cocoa powder
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1 1/2 tsp baking soda
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1/2 tsp salt
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1 cup full-fat buttermilk, at room temperature
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1/2 cup full-fat sour cream, at room temperature
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2 tbsp water (can substitute brewed coffee for richer flavor)
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6 oz butter, at room temperature
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2/3 cup (4.75 oz) granulated sugar
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2/3 cup (5 oz) lightly packed brown sugar
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2 large eggs, at room temperature
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1 tbsp vanilla extract
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For the Caramel-Peanut Filling:
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14 oz store-bought soft caramels
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1/3 cup heavy cream
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1 tbsp butter
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1/2 cup salted peanuts, coarsely chopped
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For the Peanut-Marshmallow Frosting:
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8 oz butter, at room temperature
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1 1/4 cups creamy peanut butter
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1 tsp vanilla extract
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1/4 cup cream
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4 cups (1 lb) powdered sugar
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7 oz jar marshmallow cream
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To Finish:
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1/2 cup chocolate fudge sauce or chocolate ganache
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1/4 cup chopped peanuts
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7 fun-size Snickers bars, cut in half or coarsely chopped
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