Food Network magazine had a feature on candy bar cupcakes quite awhile back I fully intended to give it a go but time got away from me. Not sure why...how bad does Butterfinger, Almond Joy, Reeses, Nestle Crunch or Peppermint Patty Cupcakes sound? I find myself constantly surprised by food I forgot existed. I haven't eaten one of those gooey candy bars from youth in ages. I'm not sure how you can forget really, since the checkout aisle is one big candy bar lane, but I think I've zoned that whole aisle out. So have to say I was super excited to buy some Snickers and give this recipe a go...I'd also forgotten how much I love those stinkin Snickers.
My one hesitation with the recipe was with the cupcake itself--I have dry cupcake fear. Instead of taking the risk, I opted for a tried and true vanilla cupcake recipe, and then folded in the peanuts.
Did it taste like a Snickers? Yes and no. The topping was very candy bar-esque but it was missing a bit of caramel. And while the peanut cupcake was tasty, next time I make it, I think I'd opt for a chocolate cupcake and maybe a caramel drizzle. But still, not too shabby as it was and since it called for salted peanuts, it had that chocolaty sweet salty combo that I love.
adapted from Food Network magazine
2 sticks of butter at room temp
2 cups of sugar
4 eggs at room temp
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup of whole milk
1 teaspoon pure vanilla extract
1 1/2 cups chopped salted roasted peanuts
2/3 cup peanut butter
2 jars marshmallow fluff
1 bag semisweet chocolate chips
2 1/2s cup powdered sugar confectioners' sugar
1/4 cup whole milk
1 stick unsalted butter, softened
1 tablespoon vanilla extract
1/2 teaspoon salt
5-6 mini snickers bars chopped
- Position a rack in the middle of the oven and preheat to 350 degrees F. Line 24 muffin papers into 2 muffin pans .
- In medium bowl whisk the flour, baking powder and salt in a medium bowl.
- In large bowl beat the butter until smooth. Add sugar and beat until fluffy.
- Add eggs one at a time, beating after each addition. Beat in vanilla extract.
- With the mixer on low speed, add half of the flour mixture, the milk and then the remaining flour. Fold in the peanuts but don't overmix.
- Using ice cream scoop, fill each muffin tin about half way. Bake until a toothpick inserted into a cupcake comes out clean or about 17 to 20 minutes.
- Let cool in the pans 10 minutes, then transfer to racks to cool completely.
- Make the nougat frosting: Beat the marshmallow creme, peanut butter with a mixer until smooth; set aside.
- Make the chocolate frosting: Put both chocolates in a large microwave-safe bowl and microwave on 50 percent power until soft, about 1 minute. Stir, then continue to microwave until melted, 1 to 2 more minutes.
- Add the confectioners' sugar, milk, butter, vanilla and salt and beat with a mixer until smooth and creamy.
- Spread nougat frosting over each cupcake, then top with chocolate frosting, leaving some of the nougat exposed.
- Garnish with chopped snickers