Snickers Cupcakes

This cupcake is my entry into this month's Cupcake Hero. Please visit the I Heart Cupcakes Blog and cast your vote for your favorite caramel creation!

This cupcake was inspired by the Snickers candy bar (my favorite!) My starting point was Peanut Cupcakes with Nougat-Chocolate Frosting from the Food Network website and I tweaked it from there. This cupcake is the best I've made and I think I can make it even better the next time around!

For the Cupcakes: (adapted from The Food Network: Peanut Cupcakes with Nougat-Chocolate Frosting)

2 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, at room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
10 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
3/4 cup whole milk
1 cup chopped salted roasted peanuts, plus more for garnish

Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder and salt in a medium bowl.

In another bowl, beat the eggs and both sugars with a mixer until light and fluffy, about 2 minutes. Gradually beat in the melted butter and vanilla. 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 over mix.

Divide the batter evenly among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 17 to 20 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.

Peanut Butter Swiss Meringue Buttercream Frosting
Makes approximately 1 1/2 cups, enough to frost 24 cupcakes
2 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 cups unsalted butter, at room temperature, cut into 1/2-inch pieces
1/2 teaspoon pure vanilla extract
1/2 cup peanut butter

In the top of a double boiler set over simmering water, whisk together the egg whites, sugar, salt, and cream of tartar. Continue whisking until the mixture becomes too hot to touch comfortably, 7 to 10 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with a whisk attachment. Beat on, medium-high speed until the egg whites hold a stiff peak and the egg whites have cooled, about 8 minutes. Switch to a paddle attachment and add the butter, one or two pieces at a time, beating well after each addition. When all the butter has been incorporated, continue beating for another 8-10 minutes. Beat in the vanilla and peanut butter.

Chocolate Buttercream Frosting:
Makes approximately 1 1/2 cups, enough to frost 24 cupcakes

6 ounces milk chocolate, chopped
4 ounces semisweet chocolate, chopped
2 1/2 cups confectioners' sugar
1/4 cup whole milk
1 stick unsalted butter, softened
1 tablespoon vanilla extract
1/2 teaspoon salt

Melt chocolates in a double boiler. When chocolate has melted, transfer to bowl of stand mixer and add the confectioners' sugar, milk, butter, vanilla and salt and beat until smooth and creamy.

To assemble cupcake:

Frost each cupcake (I used a pastry bag to make things easy) with a layer of Peanut Butter Swiss Meringue Buttercream, top with a layer of Chocolate Buttercream Frosting, sprinkle with chopped peanuts, and finish with a drizzle of caramel sauce.